Thursday, August 5, 2010

Indian recipe-Mutton Do Pyaza( Chevon dish)

In India the word “mutton” is often used colloquially to describe both goat and lamb meat, despite technically only referring to sheep meat.The cuisines most well-known for their use of goat include Indian cuisine.Today I am going to share my recipe for "Mutton do pyaza" or mutton cooked with big chunks of onion(pyaza). It will be relished by all whom you serve it to.

The concept of frozen meat is still not very popular in India.................we still prefer to go in for fresh meat.So our local meat shops slaughter fresh goat every morning (I know it sounds gross but that's how all the meat produce is generated!!).............& we can go & choose which piece we want & get it cut as per our choice.
So this is what the mutton looks like freshly cut.
You can substitute this with meat of your choice, & this is how you make it
Serves 2-3
250 gms mutton
4 tbsp oil
3-4 cloves,1 bay leaf,1" cinnamon stick,1 brown cardamom
3 small onions cut into just 2 pieces............that is what literally do pyaza means.If you have bigger onions you can cut them into 4 pieces.The layers peel away while cooking resulting in big chunks of onion along with mutton.
1tsp ginger paste,1 tsp garlic paste
1 cup curd,well beaten
1 tsp fennel powder
1/2 tsp coriander powder
1/2 tsp turmeric,salt to taste
Lets start cooking
1.In a pan or a pressure cooker,heat oil.Add cloves,brown cardamon,cinnamon & bay leaf.Fry for a minute.
2.Add onion chunks & stir till they turn brown.
See the chunks of onion...........& how they are peeling off into layers????
3.Add mutton pieces.Now also add ginger & garlic paste.Like I said Indian cooking utilizes everything fresh ,processed food or ingredients don't find much of place in my kitchen too.I like to take fresh garlic pods & slices of ginger & pound it as & when I need.
The flavor of fresh garlic is amazing! You can of course use anything depending on the availability & time you have.brown the mutton on medium heat.
4.Now add all the condiments................let me harp on a little bit more about the flavors imparted by fresh ingredients:)
I would highly recommend you to try this sometime.Instead of using store bought coriander powder,take 1 tbsp coriander seeds,roast them lightly in a pan & grind in a spice grinder.................you will never want to use store bought ingredients again!!
Add turmeric & salt too.Mix everything nicely & stir it for a minute.
5. Add the curd & let it come to a boil.
 6.Depending on whether you want a watery gravy you can add a cup of water,if not just let the mutton cook in curd.If you are using a pressure cooker as I did,cook till 4-5 whistles.Let it simmer after-wards for 10 minutes depending on whether the mutton is cooked through.
If you used a pan then cook it on medium heat till the mutton cooks through.

Garnish it with coriander  & enjoy it with steamed rice or Indian flat bread:)


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