Indian cuisine with Joyita: Mutton Do-pyaja

Mutton Do-pyaja

Serving 4

INGREDIENTS: ( tsp = teaspoon // tbsp = tablespoon)

Mutton ( lammebogg) 1.2kg
White Onion Sliced 500 gm
Red Onion Cubes 300 gm
Tomato 250 gm
Sunflower Oil 4+2+1 tbsp
Bay leaf 2-3 number
Cinnamon stick 1inch
Cumin 2 tsp
Turmeric Powder 3/4 tsp
Yoghurt 8 tbsp
Cumin powder 1,5 tbsp
Coriander powder 1,5 tbsp
Kashmiri chilli powder 1tsp
Green chilli without seed 1-2
Red snack paprika (capsicum) 1
White vinegar 3 tsp
Ginger paste 1.5 tbsp
Garlic paste 1 tbsp
Finely chopped coriander leaves 2 tbsp

PREPARATIONS:

• Cut the mutton into pieces and clean any blood stains. Add the vinegar and keep aside.

• Finely slice the 500 gm white onions.

• Cut the 300gm red onions into cubes and keep it aside. Remove the seeds from the red snack paprika and slice it.

• In a frying pan heat 4 tbsp oil. Add the bay leaves, cinnamon stick and cumin seeds. When the cumin seeds spurts reduce the heat.

• Add the sliced onion and sprinkle little salt. Fry the onion till golden brown.

• Add the 1/2 tsp turmeric powder.

• Saute a minute. Add the ginger garlic paste. Saute for few minutes till the oil leaves. Add the tomato and saute till oil leaves.

• In a bowl add mix yoghurt, cumin powder, coriander powder, kashmiri chilli powder. Mix well and add into the onion. Saute till oil leaves. Now keep this aside.

• In another frying pan heat 2 tbsp oil. Saute the mutton pieces just till it changes colour.

• Now add the mutton into the spice mix and saute. Slowly add warm water cover and cook till the meat is tender.

• In a frying pan heat the 1 tbsp oil. Saute the red cubes of onion and the snack paprika for few minutes.

• When the meat is tender add the coriander leaves and the onion and snack paprika. Nicely mix it, switch off the flame and keep the lid covered.

• The onions will become translucent . Serve hot with Naan, roti or Paratha.