I am not very fond of red meat, but occasionally I need to cook mutton for my husband. Yesterday I tried this mutton dopiyaza following the culinary instincts of my mind and it came out really delicious. You may try it too.
Ingredients: Cooking time: 1 hour
1 1/2 kg mutton
3 medium sized onions
6-7 green chillies or more as per your need
1 cup of yogurt
1 cup of white vinegar
1 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
2-3 dry red chillies
1/2 tsp mustard seeds
1-2 bay leaves
white oil for cooking (you may use mustard oil too)
salt to taste
2 tsp of special garam masala made from the following ingredients:
1/2 tsp of fennel seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
5-6 green cardamom
2 inch cinnamon stick
Grind the above ingredients together and make the special masala
1) Soak the mutton in white vinegar for one hour and then drain the vinegar.
2) Marinate the mutton with yogurt, turmeric and salt and keep it in refrigerator for one and half hour.
3) Make a paste with 1 onion, green chillies and tomato. Keep it aside. Chop the second and third onions into fine slices.
4) Heat oil in a frying pan. Dont use more than 1 tbs of oil as mutton would release oil from its body once cooked in pressure cooker, unless you want the dish to be coated in oil.
5) Toss mustard seeds, bay leaves and dry red chillies into the smoking oil. Once they start crackling, add the paste made from onion, green chillies and tomato. Fry them till they turn golden in color.
6) Add ginger paste and garlic paste along with red chilli powder. Saute for 1 minute.
7) Now add the special garam masala and saute for 5 minutes. Around this time put 1 cup of water and salt. Stir for 1 or 2 minutes. Then transfer the mixture into pressure cooker.
8) Once the masala mixture settles in the pressure cooker, pour the mutton pieces along with the marinade. Cook on low heat for 5 minutes and add water as per your need for the gravy. If you want thick gravy then add little water or no water, and if you want more gravy, then add more water. Now seal the pressure cooker with the lid.
9) Once the lid is fixed into the pressure cooker, cook it on low heat till 7-8 whistles. Then take the pressure cooker off the heat and let it cool down.
10) Meanwhile, fry the fine slices of the other two onion pieces till they turn golden in color.
11) After the pressure evaporates from the cooker, open the lid and put it on heat again and add the fried onion slices and stir to mix them well with the mutton curry. Cook for 2 minutes more. That's it. Mutton Dopiyaza is ready to serve.