inspired from : http://www.ecurry.com/blog/indian/curries/gravies/mutton-do-pyaza/
Mutton Do Pyaza
Ingredients: (serves 3-4)
- 1 lb mutton/goat meat
For marinade:
- 4 tablespoon plain, thick yogurt
- 1.5 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2-3 tablespoon onion paste or grated onion (use a box grater)
- 1 tablespoon mustard oil
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 tablespoon grated raw papaya or a tiny bit of meat tenderizer (optional: this just helps the meat cook a bit faster and makes it tender)
For the Sauce:
- 5 tablespoon oil or ghee (ghee preferred)
- 1 cups packed thinly sliced onions + 1 tablespoon oil/ghee
- 1 large black cardamom
- 2 small green cardamom
- 2 inch stick cinnamon
- 6 cloves
- 5 hot green chili peppers, stemmed and slit (remove seeds and membrane if you do not want it too spicy)
- 4-5 cups (8 oz ) tightly packed thinly sliced onions (pref. red onions)
- 1 teaspoon sugar
- a generous amount of freshly ground black pepper (adjust amount to taste)
- 2 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1 tablespoon Kashmiri red chili powder
- 1 cups water or as much needed, if needed.
- 1/2 teaspoon Garam Masala (homemade or store bought)
Note: Please do not compromise on the amount of onion (or the time spent in slow cooking them). While more won’t hurt, less will. The onions make the dish, in both texture and flavors.
Method:
Note: I will have two ways to cook this; One will be the traditional long, slow cooked way and the other one is the quick way which I usually do these days.
Wash the meat clean and pat dry. Combine all the ingredients for the marinade and toss the meat well with it. Or you can place the marinade in a ziploc bag and place the meat in it. Then rub the marinade on the meat and allow it to sit for a couple of hours. Overnight works well.
When starting to cook: heat the tablespoon of oil or ghee. Add the cup full of sliced onions to the ghee/oil with a little sprinkle of sugar and salt and cook the onions in low to medium heat until the onions turn golden. Keep stirring and cook until they are brown and crisp, not burned. Remove with a slotted spoon and set aside.
To cook the short-cut way: Precooking the meat
Place the meat with the marinade and one cup of water in a pressure cooker and partially cook the meat, for about 10 minutes after the steam builds up or whatever time your pressure cooker will take to cook it. The meat should to a bit more than one fourth cooked. Let cool and open the pressure cooker. Set aside the pre cooked meat and the sauce and marinade.
Place the meat with the marinade and one cup of water in a pressure cooker and partially cook the meat, for about 10 minutes after the steam builds up or whatever time your pressure cooker will take to cook it. The meat should to a bit more than one fourth cooked. Let cool and open the pressure cooker. Set aside the pre cooked meat and the sauce and marinade.
For the traditional way, just remove the meat from the refrigerator if you were marinating in the refrigerator about an hour before you start cooking so it can come to room temperature.
Once it comes to the room temperature, remove the meat from the marinade (and save the marinade). Heat about a tablespoon of oil in the pan and place the meat, if possible in a single layer and slightly brown them on all sides, tossing and flipping them in required. Remove the meat and set aside. This is somewhat seal them so they remain moist.
Making the Sauce:
Pound the cardamoms, cinnamon and clove until they crack. Place them in a large (you are going to cook the meat here), heavy bottomed pan and let it heat up with pounded spices. As the spices toast there will be sweet aroma of the spices. Add the 5 tablespoon oil to the pan and allow it to heat up.
Once the oil is hot, add the sugar and stir it around in low heat until it starts to dissolve. Be careful not to burn the sugar. Add the slit green chili peppers and all the onions and cook at low to medium heat until the onions starts to caramelize. They will turn pinkish golden first and then deep brown on the edges, not dark or burnt brown. Now add the minced ginger and garlic and the fenugreek seeds to the cooked onions, toss well and cook again for about a couple of minutes.
Time to add the meat: If you have pre cooked the meat, strain them from the liquid (save the liquid) and place them in the pan. If you have just sealed the meat by browning them, place them in the pan with the onions. The cooking process is going to be the same for both, except the uncooked meat will take longer to complete.
Toss the meat well with the onions mix. Increase the heat. You will now be cooking mostly on medium to high heat. Add the turmeric, coriander powder, fresh grinds of black pepper and chili powder. Cook everything for about 5-7 minutes until the meat and the onion mix blends well. Now start adding some of the cooking liquid (if you have pre cooked the meat) , or some of the marinade with some sprinkle of water so the mix does not stick at the bottom of the pan and continue to cook at medium heat mostly. The target is to braise the meat slowly with the spice mix for the flavors to infuse slowly.
Cook slowly adding the cooking liquid or some of the marinade with warm water when the mix dries out. With the partially cooked meat you might need to cook for about 40 minutes, and much more with the uncooked meat. When all the cooking liquid/marinade + warm water is used up and the meat and the onion mix in the pan comes to a texture of a thick brown mix with oil separating from the sides, it is time to cover and do the final cooking for the meat to get tender.
Add a cup (less for the pre cooked meat as the meat might be almost done by now) of hot water to the pan, and the pre fried crisped onions and cover it tightly. The precooked meat will need less water and way less time to cook depending on how much it was cooked before. Cook until the meat is tender and almost falling off the bone. (might take more than an hour or hour and half for the uncooked meat). Add more water if required. The consistency of the final dish should be like the one I have in the wok (see photo).
If you want less sauce, you made uncover and reduce the liquid to what ever consistency you want. When done, add the Garam Masala powder and kewra water. Cook for five more minutes switch off the heat. Keep tightly covered until ready to serve. Garnish with fresh cilantro/coriander and more fresh slit green chili peppers if you wish.
Serve with rice or bread and good squeeze of fresh lemon juice on the meat. Sit down and enjoy your meal.
