Name: Mutton do Pyaza recipe by Titir Pande at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Mutton 700 gm; Medium sized onion- 5, sliced; 2 medium sized onion, made into a paste; Dry red chillies 2 or as per your spice taste; Ginger-Garlic paste 2 tbsp; Oil as required; Dry whole garam masala- 1 dalchini, 1 black cardamon, 1 green cardamon, 6 to 7 black pepper seeds, 4 cloves; Salt as per taste; Turmeric powder 1/2 tsp; Red chilli powder as per taste; Coriander powder 2 tsp; Water as required; Garam masala powder 2 tsp; To garnish-; Few chopped green chillies and coriander leaves

Ingredients Serving: 4

Mutton 700 gm
Medium sized onion- 5, sliced
2 medium sized onion, made into a paste
Dry red chillies 2 or as per your spice taste
Ginger-Garlic paste 2 tbsp
Oil as required
Dry whole garam masala- 1 dalchini, 1 black cardamon, 1 green cardamon, 6 to 7 black pepper seeds, 4 cloves
Salt as per taste
Turmeric powder 1/2 tsp
Red chilli powder as per taste
Coriander powder 2 tsp
Water as required
Garam masala powder 2 tsp
To garnish-
Few chopped green chillies and coriander leaves

Instructions

Boil together the onions for onion paste along with the dry red chillies. Once boiled, let it cool and make a paste of it.
Heat oil in a cooker. Then add the whole dry garam masala.
Once it develops an aroma, add the ginger-garlic paste and fry. Then add the sliced onions and fry them till they are golden.
Now add salt, turmeric powder, coriander powder and red chilli powder. Mix it well together.
Stir for 1 minute on a high flame. (If it burns a little, then sprinkle some water.)
Now add the mutton pieces and mix it properly do that all the pieces are coated properly. Simmer the gas.
Cover the cooker with a plate. Continue stirring the mutton from time to time, till it starts leaving oil.
Then pour in 1 cup of water and close the cooker lid. After 3 whistles blow, remove the cooker from the flame.
Once the pressure releases, open the lid and place it again on a low flame.
Heat it uncovered and check the tenderness of the meat and gravy consistency.
Remove from flame and garnish it.
Serve it hot with roti, paratha or naan.

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