Surprisingly I have never tasted mutton as from childhood I was only a fan of Chicken. However after marriage I started preparing Mutton delicacies as it was my Husband’s favourite protein! Even though I don’t taste my mutton dishes, my husband, my mother in law and now my 20 months toddler loves the ways I cook mutton. Well this time it’s the traditional Mutton Do Pyazza i.e. braised mutton with onion two ways! The more slowly you cook the meat the more succulent and juicy the meat becomes! This recipe goes very well with Ghee Rice, Pulao or Roti! Try out this recipe and lemme know how it tasted!
Preparation Time : 1 hour to 1 and half hour
Serves : 4-6 persons
Mutton / lamb : 1 kg (cut into small pieces)
Red onions : 4-5 large
Garlic paste : 12-13 cloves
Ginger paste : 2 tablespoons
Red chillies : 2-3, * You can add more if you want a fiery curry
Cloves / Laung : 8-10
Black cardamom /Badi Moti Elaichi : 2-3
Cinnamon / Dalchini : 1 stick
Salt as per taste
Turmeric powder: ½ teaspoon
Cumin powder : 2 teaspoons
Mustard oil : 4 tablespoons
Water as required
Wash and clean the meat pieces well and marinate it with salt, turmeric powder and one tablespoon of mustard oil. Cover it and keep aside.
Meanwhile finely slice two large onion. Soak the red chillies in warm water for 15 minutes.
Lightly roast the cloves, cardamom and cinnamon in a non stick tawa or pan and grind them to a fine powder using a mixer grinder or the traditional mortar and pestle. Seperately gring the red chillies to a fine paste.
Now in a deep bottom vessel, heat the mustard oil till it reaches its smoking point.Add the finely sliced onions, saute for a while till it becomes translucent. Add the ginger and garlic paste and saute on medium heat.
Now add the red chilli paste and ground spice powder, saute for a minute and add the meat pieces.
Braise the meat on high heat, till the rawness of the meat disappears. Cook the meat on medium heat for around 5-8 minutes. When the meat releases a little water add in the cumin powder and continue cooking the meat on low flame till the oil from the masala comes out. Keep mixing occasionally so that the Masala does not burn and stick to the pan.
In another pan add a tablespoon of mustard oil and saute 2-3 finely sliced onions, a pinch of sugar and a pinch of salt till the onion caramelises.
Now add hot water to the mutton pieces just enough to cover the meat pieces.
Cover and let it simmer for half an hour or more till the meat is tender and cooked throughly. Many people switch to the pressure cooker to fasten the cooking process but believe me the taste and aroma of slowly cooked meat in a pan is just delightful.
Once the meat is cooked nicely then stir in the caramelised onions and simmer for 2 minutes.
Serve hot with Ghee Rice, Roti or Pulao!