Photograph of the finished Mutton do pyaza

India · Cừu om hai lượt hành Do pyaza

Mutton do pyaza

2 hr 20 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 640 g
  • Photograph of Onion Onion 4
  • Photograph of Unsweetened yogurt Unsweetened yogurt 200 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Ghee Ghee 120 ml
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Coriander Coriander 16 g
  • Photograph of Lime Lime 1
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the lamb with yogurt, ginger, and chili powder for 1 hour.
  2. 2 First step: Grind half an onion and sauté it in ghee for 12 minutes until it forms a thick brown mass to use as the sauce base.
  3. 3 Add the lamb and marinade to the pan and stir for 10 minutes, then add 300 ml of water and simmer covered for 55 minutes.
  4. 4 Second step: Cut the remaining half onion into wedges and pan-fry separately for 4 minutes until slightly browned but still crispy.
  5. 5 Add the chopped onions in the last 5 minutes — because pyaza means onions twice; if you lose this crispy onion layer, the dish will just be ordinary curry.

With an appliance

  • Oven 1 hr 50 min

    Replace step 3: cover and simmer the lamb with the yogurt marinade in the middle rack of the oven at 170 degrees for 40 minutes; the onion wedges in step 4 should still be pan-fried separately and only added in during the last 5 minutes.

Start cooking