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Mutton Dopiaza

India.Grill's picture
Mutton Dopiaza is delicious dish made from mutton, curd and spice blend. Especially great for marriage, parties and Holi.
Ingredients
  Lamb/Goat meat 1 1⁄2 Pound
  Chopped onion 6
  Ginger 1 1⁄2 Inch
  Garlic 12 Clove (60 gm)
  Red chili powder 2 Tablespoon
  Cloves 8
  Coriander seeds 1 Teaspoon
  Cumin powder 1 Teaspoon
  Green chili 4
  Cardamom 5
  Cinnamon 1 Inch
  Yogurt 3 Tablespoon
  Turmeric powder 1 Teaspoon
  Ghee/Cooking oil 6 Tablespoon
  Sugar 1 Teaspoon
  Salt To Taste
Directions

1. Clean and wash meat

2. Grind all spices from ginger to turmeric powder Marinate the mutton with the masala paste. Add sugar and salt and keep aside for 30 minutes.

3. Heat ghee (cooking oil). Add chopped onion and fry till light brown.

4. Add marinated meat and cook for three minutes. Reduce heat and cook in low heat for about thirty minutes with occasional stirring till oil starts separating out.

5. Add little water and cook if meat is not tender. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy, Buttery
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Meat
Interest: 
Gourmet, Party
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
5

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3.707145
Average: 3.7 (7 votes)

7 Comments

shantihhh's picture
Please post a photo! Sounds great-but so nice to see the dish. Thanks
mandeep's picture
mutton do pyaza is it? though anice to taste dish but it is much more like mutton masala.
Hina's picture
I agree this is masala gosht. dopiaza means onions twice. Typically this dish is prepared by browning half the onions to start with, then adding the mean and spices, then the remaining onions and cooking till the last batch of onions softens but does not integrate. It is also called piaz gosht.
Hina's picture
I agree this is masala gosht. dopiaza means onions twice. Typically this dish is prepared by browning half the onions to start with, then adding the mean and spices, then the remaining onions and cooking till the last batch of onions softens but does not disintegrate. It is also called piaz gosht.
Anonymous's picture
When I made this I used lamb - it was too spicy for me, but my husband loved it and asked for it again. Next time I'll tone down the chillies
Anonymous's picture
Great recipe, but we do it a bit differently....we use a kg of onion for a kg of mutton. First,fry the sliced onions to golden brown...set aside half portion & layer the marinated meat(marimate consists of half cup yoghurt, 1 tsp each of garlic & ginger pastes& a tablespoon of grated raw papaya)and the other half of the fried onions alternatively . Through in the khara(whole) masala(spices) i.e. a few black cardamoms, 1-tsp cumin seeds,2/3 dry red chillis, 4/5 sticks of cinnamon,(termeric or chilli powder optional),10 each black & white pepper seeds, few bayleaves. Before finally putting the container on the oven/fire add half cup ghee or any edible oil. NOT A DROP OF WATER TO BE USED....TASTES BEST WHEN ALLOWED TO BE KOOKED ON DUM WITH THE MOUTH OF THE VESSEL SEALED WITH FLOUR DOW....the liquid from the meat & onion helps in the cooking process & its great to taste...but very simple...do not forget to add salt to taste
Siddhartha Sankar Sengupta's picture
this style of cooking and taste therof differs from one region to another. However, the traditional recepie is much more delicious and universal in its taste.