Name: Mutton Dopyaza recipe by Soma Mukherjee at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Mutton 1.5 kg.( 1 kg 500g); Onions big size 5 (roughly 750 g); Ginger paste 2 table spoon; Garlic 1 medium size paste; Green cilli 2 paste; Red cilli 3 or as per your taste soak in water and make a paste; Cumin powder 1 teaspoon; Garam mashala powder of roasted 8 green cardamom+ 2" cinnamon stick+ 8 cloves + 2 black cardamom; Bay leaf 1; Sugar 1 teaspoon; Salt as required; Termaric powder as required; Warm water for cooking; Mustard oil for cooking; Ghee 1 table spoon (optional)

ABOUT Mutton Dopyaza RECIPE

Mutton dopyaza is a nice Indian mutton dish. Onions are used in two stages in this recipe so it's called "dopyaza". This nice flavoured dish cooked on low flame and in a slow braising process.

Ingredients Serving: 8

Mutton 1.5 kg.( 1 kg 500g)
Onions big size 5 (roughly 750 g)
Ginger paste 2 table spoon
Garlic 1 medium size paste
Green cilli 2 paste
Red cilli 3 or as per your taste soak in water and make a paste
Cumin powder 1 teaspoon
Garam mashala powder of roasted 8 green cardamom+ 2" cinnamon stick+ 8 cloves + 2 black cardamom
Bay leaf 1
Sugar 1 teaspoon
Salt as required
Termaric powder as required
Warm water for cooking
Mustard oil for cooking
Ghee 1 table spoon (optional)

Instructions

Rince and wash mutton pieces and rub with salt, termaric powder and 1 table spoon of mustard oil. Keep aside.
Finely chop the onions .Heat oil add half of the chopped onions add little sugar to it and fry. Caramelize onions remove from oil and keep aside.
Now in hot mustard oil add bay leaf. Then add remaining onions and fry until fried smell appears
Add red cilli paste and stir
Add mutton pieces mix. Add ginger garlic paste and mix. Add green cilli paste and stir let the mutton release its juice. Cover it and let it cook in its own juice.
It will take 10 minutes then remove cover and adjust salt, add little sugar if you like. Mix it.
Add cup of warm water and cover with a lid let it cook until it done properly.
Remove cover and check if not well cooked then add little more warm water as required and cover again.
After cooked properly add the caramelized onions and mix thoroughly. Add garam mashala powder and ghee (optional)and cover again for few minutes.
Remember one thing this is slowly braising process so cook it only on low flame .
Serve hot as side dish of any Indian Roti or rice preparation.

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