Do Pyaza Gosht with Tandoori Roti

Instructions

1. 1

   Marinate the Mutton & Prepare Onions

   • Wash the mutton pieces thoroughly and pat them dry. In a large bowl, combine the mutton with ginger-garlic paste, 1/2 tsp of the salt, and turmeric powder. Mix well to coat, cover, and let it marinate for at least 20 minutes at room temperature.
   • While the mutton marinates, prepare the onions. Thinly slice 3 of the onions. Cut the remaining 2 onions into thick 1-inch cubes or petals.
   • Blend the tomatoes into a smooth puree and set aside.
2. 2

   Fry the Onions (Birista)

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are evenly deep golden brown and crisp. Do not rush this step.
   • Using a slotted spoon, remove the fried onions (birista) and spread them on a paper towel to drain excess oil. Set aside.
3. 3

   Sauté Aromatics & Brown the Mutton

   • Remove all but 4 tablespoons of oil from the pot. Add the ghee to this remaining oil and heat over medium-high heat.
   • Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, cloves, and black peppercorns. Sauté for 30-45 seconds until they become fragrant.
   • Carefully add the marinated mutton pieces to the pot. Sear on high heat for 7-8 minutes, turning occasionally, until the mutton is well-browned on all sides.
4. 4

   Build the Gravy Base

   • Reduce the heat to medium-low. Add the Kashmiri red chili powder and coriander powder. Sauté for 1 minute, stirring constantly to prevent burning.
   • Pour in the tomato puree, add the remaining 1 tsp of salt, and cook for 6-8 minutes, until the mixture thickens and you see oil separating at the edges.
   • Lower the heat to the minimum setting. Add the whisked curd, stirring continuously for 2-3 minutes to prevent it from splitting. Continue to cook until the oil separates from the masala again.
5. 5

   Slow Cook the Mutton

   • Take half of the fried onions (birista), crush them lightly with your hands, and add them to the pot. Stir to combine.
   • Pour in 2.5 cups of hot water, mix well, and bring the curry to a gentle boil.
   • Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 70-80 minutes, or until the mutton is tender and falling off the bone. Stir every 15-20 minutes to prevent it from sticking to the bottom.
6. 6

   Add Second Batch of Onions & Finish

   • Once the mutton is tender, add the cubed onion petals to the curry.
   • Cover and cook for another 10-12 minutes until these onions are soft but still retain a slight bite.
   • Stir in the garam masala. Turn off the heat.
   • Garnish with chopped coriander leaves and the remaining whole fried onions (birista).
7. 7

   Rest and Serve

   • Let the Do Pyaza Gosht rest, covered, for at least 10-15 minutes. This allows the flavors to meld beautifully and the gravy to thicken.
   • Serve hot with naan, roti, or steamed basmati rice.