Good Morning friends, I, Anupma, welcome you all to my recipe blog. Today’s recipe is a famous royal recipe of Rajasthan. It is Mutton do pyaza in red chilli. It is a royal recipe. Earlier, you tried Laal Maas. It is different from Laal Maas.
- Goat Meat – 1 Kg
- Coriander Powder – 2 tbsp
- Black Cardamom – 4
- Salt – 2 tsp
- Cumin – 1 tsp
- Turmeric – 1 tsp
- Coriander Leaves – 25-30 gm
- Onions – 4
- Clarified butter – 100 gm
- Curd – 100 gm
- Garlic – 40
- Red Chilli – 100 gm (Seeds removed)
- Kewda Water – 1 tsp
Mutton Do Pyaza Recipe
First of all, we will put clarified butter. You can also make the dish in sweet oil, and there is no compulsion since it is a royal recipe. I am using clarified butter.
When the clarified butter is hot, we will add large cardamom. Also, we will add garlic. We will stir for 2 minutes. Now we will add onions. Chopped onions approx 4-5 of medium size.
We will fry for 4-5 mins and make them light brown. The onions are fried for 10-12 mins and are well brown and cooked. It is essential to cook; otherwise, the taste of raw onions comes.
If you want to eat a good mutton (gosht), so patience is a must. Now we will be putting the gosht. We have put the meat with this since it is do pyaza.
Mutton do pyaza means using two main ingredients is called do pyaza. It doesn’t mean the use of two onions.
A very royal recipe of Rajasthan, we have mixed the Mutton and chilli well.
Now we will stir it and make it light brown. After approx 6-7 mins have elapsed, it is now very slightly brown and is mixed correctly in red chili and clarified butter.
You can see it is so colorful. Now in this dish, we will add the spices by putting them all. Coriander, turmeric, cumin and remaining salt. Also, add curd. We will be using 1 to 1.5 glasses of water.
Approx 1 glass we are adding here. Let us mix it well. One glass of water is already there, and meat will also release its own water. Some water will be released by salt.
Now we will keep it on low heat and cover the lid for 50-60 mins. After approx 50-55 mins have elapsed, we will see red chillis are well tender, and meat is also delicate.
70-80% of the water has also evaporated, and clarified butter is floating. It is well cooked now. Open the lid and cook for 5-7 mins.
You can see that after 50-60 mins have elapsed, red chillis are now soft and meat is also tender 80-90%. It is a lovely recipe from Rajasthan and best for people who prefer hot.
Now we will add 1 cup of water as a little bit of water is more required. Here we are adding 1 cup more water and put the gas on full. We will cover the lid for 10-12 mins, and Mutton do pyaza will be ready and ready to serve.
You can see the meat and chillis are well tender, gravy is well cooked, and meat is now 95% tender. In the same pan, we will be adding a small amount of water, little coriander, and adding Kewda water for giving flavor.
It is kewda water and not kewda essence. I am using one tsp of kewda water so that the recipe provides a pleasant fragrance. Now we will cover the lid for 10 mins, and this recipe will be ready.
I, Anupma, want to tell you that royal recipes take time, but the taste is terrific. So don’t worry about the time and cook it in your holidays and enjoy it. Cook this recipe and give me feedback through comments on this recipe.
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