Pyaaz Wala Gosht: Recipe of Mutton Cooked with Onions by Shabana Akbany

Pyaaz Wala Gosht: Recipe of Mutton Cooked with Onions by Shabana Akbany

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Pyaaz Wala Gosht

 

This is a dry meat preparation with an equal quantity of onions and mutton/lamb. Onion is incorporated in the curry in two different ways, half of it being added in fried form and other half in raw form.

(serves 6)

Ingredients:

  • 500 gms boneless mutton, cubed
  • 500 gms onions – half chopped and half ground to a paste
  • 1/2 cup ghee or oil
  • 4 cups dahi { hung in a muslin cloth for an hour to get about 2 1/2 cups of thick yougurt}
  • 2 tsp salt
  • 1 tbsp dhania {coriander} powder
  • 1 tsp dried sonth powder {ginger}
  • 12 button onions
  • 15 / 20 flakes garlic, ground to a paste with about 3/4 tbsp of water
  • 6 / 8 crushed green cardamoms

Garnishing:

  • 2 tbsp chopped coriander leaves
  • 1 tsp shah jeera, roasted and ground
  • 1/2 tsp garam masala powder

Method :

  • Heat oil in a pressure cooker and fry onions till golden brown.
  • Remove onions from oil pressing them well to drain the oil and keep aside.
  • Reheat the remaining oil and fry the mutton on high flame till golden on both sides. {takes about 10 – 12 minutes, stirring continuously}
  • Take the mutton out of the oil and keep aside.
  • Heat the remaining oil again, remove from the flame and add 1 tsp red chilly powder . Immediately add the ground onions and stir fast. Mix well.
  • Whip the curd till smooth. Reduce heat and add curds to the onions.
  • Add the fried meat also. Cook on medium heat for about 5-7 minutes
  • Add salt , ground ginger and dhania powder. Mix well. Pressure cook to give 4 whistles.
  • Reduce heat and cook on low flame for about 15 minutes. Remove from fire.
  • Drop pressure by pouring cold water over the cooker lid, uncover and dry any left over liquid on fire.
  • Add button onions
  • Add the garlic paste and mix well.
  • Add half a cup of hot water, fried onions and crushed cardamoms.
  • Cover and cook on very low flame for 15 minutes .

Serve, garnished with coriander leaves, jeera and garam masala powders.

by Shabana Akbany

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