Mutton Do Pyaza
mutton with onion twice over, once melted into the gravy and once in soft wedges
Allergens in Mutton Do Pyaza: milk.
Ingredients
Quantities for 4.
- 700g, bone-in curry cut Mutton
- 5 medium, three finely sliced and two quartered into petals Onion
- 150g, whisked Yogurt
- 2 medium, chopped Tomato
- 1.5 tbsp paste Ginger
- 1.5 tbsp paste Garlic
- 3, slit Green Chilli
- 2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 Black Cardamomoptional
- 3 green Cardamom
- 4 Cloves
- 2cm piece Cinnamon
- 1 Bay Leafoptional
- 5 tbsp Neutral Oil
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the mutton in the yogurt, ginger and garlic pastes, turmeric and salt for 1 hour in the refrigerator, or up to 4 hours.
- Cut the second lot of onion into quarters and separate the layers into petals. These go in late and must stay in recognisable pieces.
- Take the whole spices out of the jar and count them out before you start; the tempering takes 40 seconds and there is no time to hunt.
Method
- Heat the oil in a pressure cooker and crackle the cardamoms, cloves, cinnamon and bay leaf for 30 seconds, until fragrant.
- Add the sliced onion and fry over medium heat until deep golden brown, 14 minutes. This lot is meant to disappear into the gravy.Brown these properly. Pale onion gives a thin, sharp gravy that no amount of simmering will fix.
- Tip in the marinated mutton and sear over high heat 6 minutes, until the pieces have coloured and the yogurt has dried onto them.
- Add the chilli powder, coriander and cumin powders and fry 3 minutes, until the oil separates and the masala smells toasted rather than raw.
- Add the tomatoes and green chillies and cook 5 minutes, until the tomatoes break down completely.
- Pour in 250ml water, close the cooker and cook on high for 5 whistles, then on low for 10 minutes. Let the pressure drop on its own.Natural release, always. Forcing the pressure out toughens mutton that was almost tender.
- Open up, taste for salt, and boil uncovered 5 minutes to reduce the gravy to a coating consistency.
- In a separate pan, fry the onion petals in 1 tbsp of the oil skimmed from the curry over high heat, 3 minutes, until browned at the edges but still firm.
- Fold the petals into the curry, sprinkle over the garam masala, cover and rest off the heat 5 minutes.
- Scatter with coriander leaves and serve with roti or khatti dal and rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated or 2 months frozen. Reheat on the stovetop with a splash of water; the onion petals soften on day two, which is no bad thing.
Nutrition Medium estimate
One serving of Mutton Do Pyaza (459 g) is about 460 calories, or 101 calories per 100 g.
High protein: 41 g a serving, 35% of the calories
| Per serving459 g | Per 100 g | |
|---|---|---|
| Calories | 460 kcal | 101 kcal |
| Protein | 40.7 g | 9 g |
| Carbohydrate | 22.7 g | 5 g |
| of which sugars | 9.8 g | 2 g |
| Fibre | 4.8 g | 1 g |
| Fat | 23.3 g | 5 g |
| of which saturated | 3.9 g | 1 g |
| of which unsaturated | 17.7 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.