Name: 'Gosht do piaza' or Mutton Stew recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: 1/2 kg lamb {on the bone/shoulder cut preferably}; 2-3 tbsp ghee {or oil}; 1 kg onions {8-10 medium}; Garam Masala – 5 Cloves, 3 Black Cardamomn, 5 Whole pepper, 2 Bay leaves, 2 star anise; 1/2 tsp red chili powder {optional}; 1/2 cup full fat yogurt, whisked; 1 bulb garlic, peeled; 1" piece ginger; 2-3 medium tomatoes; 1 tsp paprika; 2-3 whole red chillies, broken into large pieces {optional}; 2 Green chillies, deseeded if desired {optional}; 1/2 cup fresh coriander leaves for garnishing

ABOUT 'Gosht do piaza' or Mutton Stew RECIPE

A recipe my mother saw her mother make, and made a whole lot when onions were in plenty. Do Piaza means twice the onions wrt the weight of the meat. The flavours are addictive. Garam masalas and whole red chillies are balanced off by sweet caramelised onions. This is my most favourite mutton curry.

Ingredients Serving: 4

1/2 kg lamb {on the bone/shoulder cut preferably}
2-3 tbsp ghee {or oil}
1 kg onions {8-10 medium}
Garam Masala – 5 Cloves, 3 Black Cardamomn, 5 Whole pepper, 2 Bay leaves, 2 star anise
1/2 tsp red chili powder {optional}
1/2 cup full fat yogurt, whisked
1 bulb garlic, peeled
1" piece ginger
2-3 medium tomatoes
1 tsp paprika
2-3 whole red chillies, broken into large pieces {optional}
2 Green chillies, deseeded if desired {optional}
1/2 cup fresh coriander leaves for garnishing

Instructions

Finely slice 2-3 onions.
Roughly chop the remaining onions & keep aside with the chopped ginger, garlic & tomatoes.
Heat the ghee {or oil} in a pressure cooker. Fry the finely sliced onions till golden brown.
Add the lamb & roast for 5-7 minutes, followed by the yogurt. Roast well till the sides leave oil.
Add the whole garam masala + paprika + red chili powder {if using} and roast for a minute or two.
Now add the remaining onions with the chopped ginger,garlic, tomatoes & whole red chilies {if using}.
Season with salt, mix well then cook under pressure, on low heat, for 25 minutes/or until done.
Open only once cool, i.e. steam dies down completely. Roast well to dry excess water.
Add 2 slit & deseeded green chilies for flavour if desired.
Garnish with fresh coriander. {Remove bay leaves before serving}.
Serve hot with naan, tandoori roti, paratha etc.

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