Mutton Do Pyaza

 

Do Pyaza/Dopiaza is an unique kind of dish which has its origin from Afghanistan and now a part of Mughlai cuisine and very popular not only in India but also in abroad due to its unique taste. In hindi, "do" means two or twice and "Pyaza" means pyaz or onion. This dish uses double the amount of onions than what is used in a curry in general. That is why this dish has got its name, Do Pyaza/Dopiaza.
It is one such vibrant and spicy dish one can not get tired of eating and it gets along so well with roti, naan or Parathas. According to the legend the dish was created, when a courtier of Mughal emperor Akbar who was from Afghanistan, Mullah Do Pyaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Mughlai cuisine.
 Not only non-vegetarians (Chicken, Mutton, Prawn etc.) even with vegetables (Paneer, Bhindi, Mushroom), this dish can be also made. In this recipe, some amount of onions are cut in larger size, pan sauted till brown and used for garnishing the dish. And another set of finely chopped onions are used for making the curry---this way double the amount of onions are used in this recipe. And muttons are sauted in a onion based gravy in slow heat with very less spices.

Today, I am giving you the Mutton Do-Pyaza recipe, which I prepared with goat meat. Remember, while preparing this dish with any kind of meat should be fresh and tender. It's better to take the ribs and legs part of the goat meat. cut into medium chunks.
Chicken Do-pyaza, Paneer Do-Pyaza and Bhidi Do-Pyaza recipe is already on the blog. Do try all of them. Relish this delectable dish with roti/naan/paratha or even with rice.


You Need :
Mutton : 500 gms.

For the marinade ::
Yogurt/curd : 2 tblsp.
Turmeric Powder : 2 tsp.
Salt : 1 tsp.
Ginger-garlic Paste : 1 heaped tblsp.
Mustard oil : 1 tblsp.

For the gravy ::
Onions : 2(thinly sliced) + 2(quartered)
Ginger : 1 inch, minced/chopped
Garlic : 3-4 big cloves, minced/chopped
Green Chillies : 2-3, chopped
Bay leaves : 2
Cardamom : 3-4
Cloves : 3-4
Cinnamon stick : 2-3(1 inch pieces)
Dry red chilli : 1-2, soak in water for an hour and prepare a paste
Coriander Seeds : 1 tblsp.
Cumin seeds : 1 tsp.
Fenugreek seeds : 1 tsp.
Sugar : 1 tblsp.
Garam masala Powder : 2 tsp.
Ghee/oil : 3-4 tblsp. [Ghee gives a rich authentic taste in this dish, or use half ghee and half oil]

How To :

• Preparation : 1) Soak the dry red chilli in water for an hour and then make a fine paste. 2) Lightly toast fenugreek, cumin and coriander seeds on a tawa and then prepare a fine powder. 3) Cut 2 medium sized onions into thin slices or can chop finely and from the other 2 onions, cut the whole onions into 4 slits, then separate the layers. Keep aside. 
• Marination : After washing the meat, pat dry them and then mix all the ingredients in a big bowl and apply over the meat pieces. Refrigerate for an hour.  
• Cooking : Authentically, this dish is slow cooked over low heat and take around 11/2 hour to 2 hours to cook. You can do that if you have time, otherwise we can partially cook the meat in pressure cooker and then cook in the gravy. This way, you can finish cooking within an hour from start to finish. Choose your way. I always do the second way and it tastes quite good. 
• If you are following the second way, take out the mutton pieces from mamrination and place them in a pressure cooker with 1 cup of water and cook till they are 3/4th cooked. Remove when done, preserve the stock that is left behind in the cooker.
• Heat 2 tblsp. ghee in a big kadai/wok, add the quartered onion slices and fry till they are slightly brown. Remove and drain on a paper towel. In the same pan, add 2 tblsp. oil and heat. Next add bay leaves, cardamom and cinnamon. When they crackle, add sliced onions. Fry till they are translucent. At this time, add sugar in there and fry for some more minutes till onions turn brown.
• Add minced ginger, garlic and green chillies. Now add (partially boiled/raw) mutton pieces in there and saute for 3-4 minutes. Now add red chilli paste, spice powder, rest of the marination and mix well with the mutton pieces very well. 
• Lastly, add garam masala powder and saute some more in medium-low heat. Season with salt and pour about 2-3 cups of hot water in the pan. Cover with lid and let it cook in medium-high heat till mutton are cooked and you have your desired consistency of gravy. Just 5 minutes before removing from heat, add fried quartered onion slices in the gravy and mix well.
• Mutton Do-Pyaza is ready to serve.