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Pyaji Mutton

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Pyaji Mutton This finger-licking, authentic, fragrant, flavorful Mutton curry is made with tender pieces of mutton, with their flavor enhanced by comparatively larger proportion of onion. You may also use lamb or chicken for this dish, but the Mutton( Goat Meat) gives you the most perfect taste. This dish needs about 30 -40 minutes of marination, and a similar time for actual cooking.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine North Indian Recipes
Servings 2

Ingredients
  

  • Mutton - 200 gms boneless and cut into medium pieces
  • Onion - 2 big and sliced
  • Tomato - 1 medium
  • Green chilies - 2 chopped or as per your taste
  • Garlic chopped - 1/4 teaspoon
  • Garlic paste- 1/2 teaspoon
  • Ginger paste - 1/2 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Red chilies powder - 1/2 teaspoon
  • Oil - 1 tablespoon
  • Salt to taste

For marination

  • Garlic paste - 1/4 teaspoon
  • Salt - 1/4 teaspoon
  • Green chilies chopped - 2
  • Mustard oil - 1/4 teaspoon

For Phoran

  • Cloves- 1
  • Cumin- 1/4 teaspoon
  • Dry red chilies whole- 1/2
  • Black cardamon- 1
  • Cinnamon - 1/2 stick
  • Green cardamon - 1
  • Bay leaves - 1

For Garnishing

  • Coriander leaves chopped - 1/2 teaspoon

Instructions
 

  • Place the mutton in a bowl, add green chilies, mustard oil, garlic past and salt. Keep it in fridge for half an hour for marination.
  • just about when the marination time is over, heat oil in a pan on medium heat.
  • Add cumin, dry red chilies, black & green cardamon, bay leaves, cinnamon and cloves.
  • After a minute or so, these ingredients will change change color towards brown. At this stage add the sliced onion. After a few minutes add chopped garlic and mix well.
  • When onion turns brown, add turmeric powder, red chili powder,ginger-garlic paste and salt. Stir very well.
  • Now add mutton and stir for 5 minute on high heat.
  • Reduce heat and stir fry the mutton in the Masala until the oil begins to separate from it.
  • Add tomato and cook for another 3-4 minutes.
  • Add water and bring to boil, close the pressure cooker lid and cook at medium heat for 4 whistles. Reduce heat to simmer (slow cook) and cook for 20 minutes.
  • Once pressure has released, open cooker. The Pyaji Mutton is ready.

Notes

Garnishing;
Garnish with coriander leaves.
Serving
Serve with plain rice, Roti or Paratha( fried Indian flat bread ).