Mutton Do Pyaza

Mutton is inevitable for Sunday brunch in our house. We have a joint family and on Sunday's my father and all my uncles eat together and discuss family matters and work. Therefore Sunday is busy day for all the ladies in the house. The lunch menu consist of rice, dal, vegetables, fries, Mutton, chutney....Yes it is like a feast. As per family norms, mutton has to be cooked by the eldest daughter in law, my Mother. She has been cooking mutton on each Sunday and now she has become an expert in cooking different mutton recipes. One of my favourite is Mutton do pyaza.

photo of Mutton Do pyaza
photo of mutton do pyaza
Total votes: 850

Suprita Lagoo's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
20 Min
Cooking Time: 
1 hour

Complexity: 
Medium


Ingredients: 
Mutton ~ 250 grams
Onion ~200 grams
Ginger ~ 1 inch piece
Garlic ~ 6-7 pods
Cumin seeds ~ 1 and 1/2 tablespoon
Black Pepper powder ~ 1/2 tablespoon
Whole Red chilli ~ 2-3
Turmeric Powder ~ 1/2 tablespoon
Garam Masala Powder - 1/2 tablespoon
Raw Papaya ~ 1 medium sized
Bay leaves ~ 2
Oil ~ 1/2 cup
Salt to taste
Directions: 
Peel and grate the papaya and then extract its juice in a bowl.
Take half of onion, ginger, garlic, cumin seeds, red chili and Black pepper in a grinder. Add 4-5 tablespoon of water and grind into a smooth paste.
Wash the mutton pieces and drain the excess water. Mix Turmeric powder, chili powder, salt and raw papaya juice and marinate the mutton for 30 minutes.
After 30 minutes, Put a pressure cooker on gas and heat oil. Meanwhile finely chop the remaining onions. When the oil is heated, first put the bay leaves and then chopped onions. Fry the onions, till they turn light brown.
Now add the marinated mutton pieces and mix. Keep the flame high as the mutton will release its water. Fry the mutton till all the water evaporates and it changes its colour. It will take approximately 15 minutes.
Now add the grounded masala paste and continue to fry for another 15 mintues, till the raw smell of the masala evades.
Finally add salt and required quantity of water ( 1-2 cups), depending upon the consistency of gravy required.
Close the lid and pressure cook the mutton for up to 4 whistles.
Let the steam escape and then check if the mutton is cooked well.
Serve hot with Steamed rice or Chappati
Footnotes: 
Raw papaya juice is a natural meat tenderizer