Wednesday, June 3, 2015

Mutton Dopyaza

As the name suggests, 'pyaz' means 'onion', Dopyaza is two times the onion is literal meaning. Here the curry is loaded with slightly browned onion paste and finely chopped onions. Husband simply loves Dopyaza He makes sure to dine at Pakistani restaurant for this droolicious curry.
            I have cut down elaborate procedure from the actual recipe I followed just to make it simple, fuzz free cooking and end result is yummy. *Curry is rich, flavorful, creamy, mildly sweet and oh so good with tender mutton pieces falling of the bones.*  Serve hot with chapati/rotis/your choice if flat bread.


500 gm Mutton pieces (with bone)
4 medium onions
4 green chillies
2 inch ginger
1 tbsp coriander powder
1tsp cumin seeds
1tsp fenugreek seeds
1 tsp garam masala
1/2 tsp of turmeric
2 tbsp ghee(clarified butter)
2 tbsp olive oil
Salt to taste

For marinating
1 1/2 - 2 tsp red chilli powder
1 tbsp lemon juice


Step 1: Dice 2 onions into 5 large pieces. Chop the remaining lengthwise. Cut 2 green chillies and finely chop the remaining.

Step 2: Marinate mutton pieces with chilli powder, lemon for 30 minutes.

Step 3: Heat 1 tbsp of ghee in deep pan, add cumin seeds, fenugreek seeds, slit green chillies, diced onions, saute till onion turns lightly brown in medium low heat. Transfer to bowl. Once cooled grind it with water to fine paste. Set aside

Step 4: Heat the remaining ghee and oil in the same pan, add chopped chillies, chopped onion and fry till lightly brown in high flame. Add marinated mutton, saute in high flame for 3-4 till dry.

Step 5: Add turmeric, salt, coriander powder, quick stir, add 1 cup water and simmer till dry. Cook covered for 4 to 5 minutes.

Step 6: Add onion paste saute and cook covered for 12 to 15 minutes or till done. Add cup of water if required. Add garam masala and saute for two minutes. Continue to boil for thick consistency gravy. Enjoy!

As I always say adjust spice according to your spice level.

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