How to make Mutton Do Pyaza
- Take a saucepan, keep it on a medium flame and add 1tbsp oil.
- Add sliced onion and sauté it till it turns to light brown. Add a little salt for faster cooking.
- Add Ginger garlic paste. Saute it till the raw smell goes off.
- Add turmeric powder, meat and mix well. Add little water. Cover the pan and cook it for 30mins on medium flame.
- Check in between and sauté it. Add little water if required.
- Add coriander, cumin powder, red chili powder, and yogurt. Mix well, cover the pan with a lid and cook it till it becomes soft.
- Add Garam masala, sprinkle chopped coriander and salt. Mix well
- Take another small pan, add 1 tbsp of oil on low flame
- Add dry red chilies, fry for few seconds till turn brown.
- Add roughly chopped onion chunks and sauté it till it changes slightly brown.
- Transfer it to the mutton saucepan. Mix well.
- Cook it for 10mins on medium flame.
- Add lemon juice as required.
- Serve it hot with the combination of rotis or butter naan or rice.
- There are 312 people in the U.S. listed on whitepages.com with the last name 'Mutton' (Mark Morton, 'Gastronomica', Fall 2010)
- According to the legend the dish was created when a Mughal emperor Akbar’s courtier Mullah Do Piaza accidentally added a large number of onions to a dish. The dish evolved in Hyderabad, India, Pakistan, and many other countries around the world and became a staple of Mughal cuisine. (Wikipedia)