Mutton Do Piaza is a rich and delicious Mughlai recipe. As mughlai cooking emphasizes on good ingredients, rich spices on low flame.Such a dish was considered to be a great delicacy in medieval times. Mutton Do piaza means " application of onions in two different forms" once at the start of the cooking in ground form and later sliced and fried. Though Mughals are no more but their culinary delicacies still fascinates us. This dish has a distinctive aroma and the taste of whole spices and crunchy onions is awesome!!!
Serves: 2, Preparation time: 1 hour
1/2 kg Red Meat (mutton)
1 tsp Turmeric powder (haldi)
1 tsp Salt
6 large Onions- half rings (separate onion rings) and half ground to paste
6-8 Button Onions (very small onions) Optional
2 tbsp Coriander powder
2 tbsp Garlic paste
1 tbsp Ginger paste
4 tbsp yogurt (dahi) hung in a muslin cloth for 1 hour
1/2 cup Ghee /Sunflower cooking oil
4 Whole Pepper corns
1 tsp Fenugreek seeds (roughly coarsely)
1 Bay leaf
3-4 Green chillies
1/2 Red chilli powder
1/2 cup Hot water
Salt to taste
2 tsp Black cumin seeds (shah jeera) roasted and grounded
1 tsp Garam Masala
4 Green Cardamoms (choti illaichi) half broken
1 tbsp Coriander leaves (chopped) for garnish
Marinate mutton with salt and turmeric for 1/2 hour. Heat ghee/oil in a pressure cooker, fry onion rings till they turn brown in colour. Remove fried onions from oil. Keep aside.
Reheat the remaining oil, add bay leaf, pepper corn, fenugreek seeds, ginger-garlic paste. Stir for a minute, add red chilli powder and immediately add the ground onion paste. Mix well. Add the yogurt, stir frying vigorously so that it blends well and doesn't curdle. Cook till oil separates. Add mutton now. Keep stirring so that it doesn't stick to the bottom. Add fried onions (which was kept aside), green chillies and button onions. continue cooking over medium heat, till the oil separates. Pour 1/2 cup hot water and salt in it. Pressure cook to give 1 whistle.
Serve hot, garnish with crushed green cardamom, garam masala, cumin seeds and chopped coriander leaves.
Relish this mutton do piaza with hot chapatis or even with plain paratha, and I bet you will experience sheer bliss in your taste buds!!!!!
This post goes to Shrilekha's "EFM Theme - Parathas and Gravies event.