By: Payal
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Mutton do pyaza is a hearty onion-forward curry made with slow-cooked mutton, warm spices and a fresh garnish of coriander leaves. The dish is known for its bold flavour and rustic comfort.
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1 Kg mutton pieces
1/4 cup ghee
1 tbsp cumin seeds
1 bay leaf
4 peppercorns
4 cloves
1/2 tsp fenugreek powder roasted
1 tsp fennel powder roasted
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
1/2 cup yoghurt
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1 tsp garam masala
1/2 tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2 to 3 slit green chillies
2 cups sliced onions
2 tbsp chopped coriander leaves
Salt to taste
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Heat ghee in a heavy pan and add cumin seeds, bay leaf, peppercorns, cloves and the roasted fenugreek and fennel powders.
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When the spices begin to splutter, add garlic and ginger paste along with grated onions. Saute on high heat until soft.
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Increase the heat and add the mutton pieces. Stir fry on high heat until the pieces turn opaque.
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Lower the heat, cover and cook until tender. Add yoghurt and stir vigorously so it blends well and does not curdle.
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Cook until the fat separates. Add garam masala, salt, turmeric, coriander powder and chilli powder.
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On high heat, add slit green chillies and sliced onions. Cook on medium heat until the fat separates again.
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The onions should stay crunchy. Serve the curry hot with a garnish of chopped coriander leaves.
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