DO PIYAZZA MUTTON
Ingredients
1 Kilo Mutton ( 2.2 pounds)
6 to 8 med size onions
1 whole flower of garlic (make v small pieces not paste).
1 tbs v small pieces of ginger (Not paste)
1 tbs garam masala whole cloves,black pepper, finger long cinnomon stick broken into two, few green cardomoms and few crushed pieces of bay leaf.
2 tsp whole zeera
6 to 8 small pieces of dry red chillies
1 cup yoghurt
1 tbs ginger Julian cut ( v fine like match sticks)
salt to tast
3 to 4 tablespoon cooking oil
Method
Take cooking pan pour the oil drop all dry garam masala whole zeera few seconds later pour all the onion slices let it fry few mins. still transparent not brown pour the ginger garlic pieces,add the meat and stir few mins.add salt and red dry chillies mix well.Pour some water and let it cook covered for 20 mins. Now add yoghurt (which should be beaten) and cook for 10 or 15 mins more.
Once the meat is tender dry all the meat throughly till it leaves oil and look like golden color.Leave in paan for 10 mins then dish out. Just before serving pour ginger julian on top of Do Piyaza. Best served with Naan and Chapati.
Tip--- Cut ur ginger and garlic by hand v small pieces or short cut by machine which is the best but it should be into bits of small pieces not paste. Ginger julian should be made by hand only like fine match sticks .This is extra cut for the finishing touches.
Ingredients
1 Kilo Mutton ( 2.2 pounds)
6 to 8 med size onions
1 whole flower of garlic (make v small pieces not paste).
1 tbs v small pieces of ginger (Not paste)
1 tbs garam masala whole cloves,black pepper, finger long cinnomon stick broken into two, few green cardomoms and few crushed pieces of bay leaf.
2 tsp whole zeera
6 to 8 small pieces of dry red chillies
1 cup yoghurt
1 tbs ginger Julian cut ( v fine like match sticks)
salt to tast
3 to 4 tablespoon cooking oil
Method
Take cooking pan pour the oil drop all dry garam masala whole zeera few seconds later pour all the onion slices let it fry few mins. still transparent not brown pour the ginger garlic pieces,add the meat and stir few mins.add salt and red dry chillies mix well.Pour some water and let it cook covered for 20 mins. Now add yoghurt (which should be beaten) and cook for 10 or 15 mins more.
Once the meat is tender dry all the meat throughly till it leaves oil and look like golden color.Leave in paan for 10 mins then dish out. Just before serving pour ginger julian on top of Do Piyaza. Best served with Naan and Chapati.
Tip--- Cut ur ginger and garlic by hand v small pieces or short cut by machine which is the best but it should be into bits of small pieces not paste. Ginger julian should be made by hand only like fine match sticks .This is extra cut for the finishing touches.
