Pyaji Mutton
Pyaazi Mutton (Mutton cooked with Onion)
We love mutton. Mutton is a perfect meat for Biryani and non-vegetarian curries. In India mutton has been part of the royal cuisines for ages. Whether its Laal Maas from Rajasthan, or Kosha Mangsho from West Bengal, Mutton Roghan Josh from Kashmir or Gilauti Kebab from Lucknow, the mutton preparations are essence of Indian Cooking traditions. Due to its nature Mutton needs to be slow cooked on a lower heat, and hence the flavor of mutton seeping into the curry or rice gets you salivating. The best part is that a day old mutton preparation tastes even better.
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.
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 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 marination
- Garlic paste – 1/4 teaspoon
- Salt – 1/4 teaspoon
- Green chilies (chopped) – 2
- Mustard oil – 1/4 teaspoon
For Garnishing
- Coriander leaves (chopped) – 1/2 teaspoon
Method
- 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.
Mutton Marination
Marinated mutton
2. just about when the marination time is over, heat oil in a pan on medium heat.
3. Add cumin, dry red chilies, black & green cardamon, bay leaves, cinnamon and cloves.
4. 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.
5. When onion turns brown, add turmeric powder, red chili powder,ginger-garlic paste and salt. Stir very well.
6. Now add mutton and stir for 5 minute on high heat.
7. Reduce heat and stir fry the mutton in the Masala until the oil begins to separate from it.
8. Add tomato and cook for another 3-4 minutes.
9. 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.
10. Once pressure has released, open cooker.
Garnishing
Garnish with coriander leaves.
Pyaji Mutton
Serving
Serve with plain rice, Roti or Paratha( fried Indian flat bread ).
Hope you enjoyed this Pyaji Mutton Curry Recipe. Also try our Mutton Kaleji and Mutton Roghan Josh and Easy Shahi Mutton Recipe..
Pyaji Mutton
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
Garnish with coriander leaves.
Serving
Serve with plain rice, Roti or Paratha( fried Indian flat bread ).
So did you like it? Did you try a variation of this recipe? What other ingredients did you use here? Let us know in comments below or on our Facebook page.
Leave a Reply