Mutton do pyaza, is a mouth watering lamb recipe which has a good gravy and basically it makes use of two types of onion cuts in the dish which gives a different flavor and aroma.
The name of the recipe do pyaza or do piaza is given basically because two ways of onions are added and hence the name is coined.
About the recipe
The recipe is a gravy based curry which has good amount of ingredients such as it uses finely chopped onions in the beginning and then in the end diced onions are added which gives the plain gravy a different taste.
It also uses tomatoes, chilies and various dry spices.
It is a simple onion tomato gravy but the flavor of spices in the beginning and the tempering that is added to the gravy in the end is the main secret of the unique and delicious taste.
This recipe goes perfectly with various naans or breads and is a mouth watering gravy with two kinds of cut onions.
Check out some non vegetarian recipes on the blog such as mutton masala, pakistani biryani etc...
How to make the recipe?
Tempering of whole spices and onion is given in the initial step and then mutton is added and roasted well along with the spices.
To the lamb pieces, tomato is added and cooked well. This gravy is pressure cooked until it turns tender.
The gravy should thicken on simmer. In the end tempering of green chilies, red chilies, diced or onion cubes along with some ginger garlic paste is added.
All the ingredients that go into making it are simple and which are easily available in our kitchens.
This gives a scrumptious flavor to the whole lamb do pyaza.
Difference between lamb and mutton?
Lamb is the meat of young sheep and mutton is the meat of older sheep.
Both taste equally good and should be well cooked to tenderize them perfectly.
How to buy meat?
- Buying fresh meat without any pungent smell is always recommended.
- Always check for expiry date on the packaging before buying.
- Always go for fresh meat and not frozen as fresh mutton is always good in taste.
- Never opt for meat with lots of fat.
- look for tender mutton pieces without any fat on their skin.
- Following these tips helps in avoiding common mistakes and these little tips are extremely important for good taste in the curry.
- Going for older meat is always a bad idea as the taste varies a lot while making curries.
- In India and Internationally the taste of the mutton varies quite a lot and choosing good meat is highly essential.
Slow cook or pressure cook the curry?
In this recipe, I have used pressure cooking technique to tenderize the mutton but one can even do slow cooking to make the lamb/mutton soft and tender.
Slow cooking takes time as it takes about 40 minutes to tenderize the meat through slow cooking procedure.
The end result obtained after slow cooking is amazing as slow cooking gives a better taste but it is time consuming.
One always looks for quick methods as it is hard for everyone to go for slow cooking techniques.
With pressure cookers and instant pots easily available, it is easy to make mutton recipes in our kitchens.
Not only using mutton or lamb but this particular recipe can be made using chicken and I have already shared the recipe of murg do pyaza on the blog.
Check out the recipe below in the recipe card.
Step by step photos and procedure
To make the base:
- Take a pressure cooker, add oil and heat it.
- Add whole spices such as cinnamon stick, cloves, cardamoms, bay leaf, cumin seeds and saute well. Adding cumin or jeera gives a perfect flavor to the recipe as well as releases strong flavor into the gravy. Cumin or shahi jeera anything can be added at this stage.
- Add chopped onions and saute until they turn soft and translucent.
- Add ginger garlic paste and saute to get rid of raw smell.
- Add the mutton/lamb pieces into it.
- Roast them well until the color of meat changes.
- Add dry spices such as red chilli powder, salt, turmeric powder, black peppercorn powder, coriander powder, garam masala powder.
- Mix well.
- Add the chopped tomatoes, mix well.
- Cook the gravy for 5-10 minutes until the tomatoes turn soft.
- Stir in between and cook the gravy for another 5 minutes. The masala has to cook well as well as the spices.
- Add a cup of water and mix.
- Cover the lid and pressure cook the mutton until it gets tender or for 3-4 whistles. If the meat is tender it gets cooked quickly and if one does not like to pressure cook then it can be slow cooked too and usually slow cooking the meat gives more amazing flavors than pressure cooked meat. To slow cook this meat gravy just cover the lid and let it cook on medium to low heat until it turns soft and juicy.
- Switch off the flame. Release the pressure naturally. Remove the lid and thicken the gravy a bit on low flame. Once the gravy looks slightly thicker its time to give tadka and it to this gravy.
Give the tempering:
- Take a tadka pan, add oil and heat it.
- Add slit green chilies, dried red chilies.
- Add diced onion cubes, ginger garlic paste.
- saute for few minutes.
- Add this tempering to the curry or the gravy.
- Garnish with chopped coriander leaves . Add a teaspoon of lemon extract. Give a mix . Cook the gravy for 2-3 minutes.
- Turn off the heat. Serve hot with naan, special rice recipes, pulao recipes or bagara rice. Watch the video recipe below...
Video
Recipe
mutton do pyaza, lamb do pyaza
Ingredients
For the base:
- 3 tablespoon oil
- 1 cinnamon stick/ dalchini
- 2 cloves/ loung
- 2 cardamoms / elaichi
- 1 bay leaf
- ½ teaspoon cumin seeds/ jeera
- 2 medium size onions, finely chopped
- 1 teaspoon ginger garlic paste
- 500 gms mutton/ lamb pieces
- ½ teaspoon red chili powder
- salt to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper corn powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- 2 medium size tomatoes, chopped
- 1 cup water
For the tempering:
- 1 tablespoon oil
- 3 slit green chilies
- 3 kashmiri red chilies / normal dried red chilies
- 1 medium size onion, diced into cubes
- ½ teaspoon ginger garlic paste
- 1 tablespoon chopped coriander leaves for topping
- 1 teaspoon lemon extract
Instructions
To make the base:
- Take a pressure cooker, add oil and heat it.
- Add whole spices such as cinnamon stick, cloves, cardamoms, bay leaf, cumin seeds and saute well.
- Add chopped onions and saute until they turn soft and translucent.
- Add ginger garlic paste and saute to get rid of raw smell.
- Add the mutton/lamb pieces into it.
- Roast them well until color changes.
- Add dry spices such as red chili powder, salt, turmeric powder, black pepper corn powder, coriander powder, garam masala powder.
- Mix well.
- Add the chopped tomatoes, mix well.
- Cook the gravy for 5-10 minutes until the tomatoes turn soft.
- Stir in between and cook the gravy for another 5 minutes.
- Add a cup of water and mix.
- Cover the lid and pressure cook the mutton until it gets tender or for 3-4 whistles.
- Switch off the flame.
- Release the pressure naturally.
- Remove the lid and thicken the gravy a bit on low flame.
Give the tempering:
- Take a tadka pan, add oil and heat it.
- Add slit green chilies, dried red chilies.
- Add diced onion cubes, ginger garlic paste and saute for few minutes.
- Add this tempering to the curry.
- Garnish with chopped coriander leaves .
- Add a teaspoon of lemon extract.
- Mix and Cook the gravy for 2-3 minutes.
- Turn off the heat.
- Serve hot with naan.
Nutrition
FAQ'S
Yes, it gives a different flavour as this is a tried and tested recipe. Adding one type of cut onions in the beginning and adding the other kind of diced onions, in the end, gives an amazing crunchy flavour of onions as well as delicious taste to the mutton curry.
I prefer to add tomatoes to the curry as they give good gravy to the meat curry and not yoghurt. As the required taste comes out with using of tomatoes.
It is better to add tomatoes rather than adding yoghurt.
Yes, to make "do piaza" one can replace mutton, lamb or chicken with vegetables such as paneer, bhindi etc...and follow the same procedure mentioned in the blog recipe.
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