Mutton Do Pyaaza Recipe: The holy month of Ramadan is drawing towards the end with the festival of Eid-Al-Fitr falling on 23rd May 2020 (the date may vary as per the lunar movement). Eid is one of the biggest festivals of Islam and is celebrated with much fervour around the world. It is if two kinds, Eid-Al-Fitr and Bakrid. The former falls right after the month of Ramadan and is considered to be 'Meethi Eid'. The celebration is comprised of a large fare of sweet treats including sheer khurma and khubani ka meetha. Muslims around the world offer their prayers and gorge on a scrumptious feast with their loved ones.
Eid-al-Fitr might be 'Meethi Eid', but the feast can be a wide variety of rich delicacies including both vegetarian and non-vegetarian treats. Just like many other festivals, the feast during Eid is a line-up of drool-worthy sweet and savoury dishes such as biryani, chicken masala and mutton curries served with a variety of breads. Not to forget, the many kinds of succulent kebabs and tikkas that are a part of this hearty spread. And if you are prepping up for a huge feast at home, we've got you a stellar mutton recipe that can take your spread a notch higher!
Mutton Do Pyaaza is a rich and hearty curry packed with a range of spices and herbs. It has mutton pieces cooked in a pool of spices including cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. Addition of yogurt gives a creamy and thick look to the dish while onions added in the end, brings a crunchy texture.
A mouth-watering mutton do pyaaza is perfect to pair with rice or paratha for a wholesome feast during the festival of Eid.
Find the full recipe of mutton do pyaaza here.
Try it at home this Eid-Al-Fitr and let us know your experience in the comments section below.
About Aanchal MathurAanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.