How to make Mutton Do Pyaza -
Mutton cooked with plenty of onions, as the name suggests, is simply delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton Chops (मटन चाप), Onions (प्याज़ )
Cuisine : Hyderabadi
Course : Main Course Mutton
For more recipes related to Mutton Do Pyaza checkout Gosht Pudina Chop, Sindhi Mutton, Mutton Chop Masala. You can also find more Main Course Mutton recipes like Erachi Olathiyathu Bhopali Mutton Korma - SK Khazana Kashmiri Lamb Chops Lahori Chana Dal Gosht
Mutton Do Pyaza Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 1.30-2 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mutton Do Pyaza Recipe
Mutton Chops 12
Onions 4
Green chillies 6
Ghee 3/4 cup
Fenugreek seeds (methi dana) 2 teaspoons
Coriander seeds 2 tablespoons
Coriander seeds 3 tablespoons
Cumin seeds 1 tablespoon
Lemon juice 2 tablespoons
Onions 8 medium
Ginger chopped 2 inch piece
Fresh mint leaves chopped 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoon
Method
Step 1
Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside.
Step 2
Roughly chop four onions and slice the remaining. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately.
Step 3
Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator.
Step 4
Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste.
Step 5
Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry.
Step 6
Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water.
Step 7
Once it boils, lower the heat and simmer till almost dry. Add garam masala powder, fried green chillies and coriander leaves.
Step 8
Cover and cook on low heat for five to seven minutes. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes.
Step 9
Sprinkle the remaining lemon juice, mix and serve hot.
Nutrition Info
Calories : 3027 Kcal
Carbohydrates : 107.4 gm
Protein : 125.4 gm
Fat : 232.8 gm
Other : 27.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
