Thu 19 Apr 2007
This is one of those fool-proof recipes and when we say ‘ANYONE’ can make it, we mean it!!! And the best part – there is no oil involved.
Ingredients:
Onions – 4 (Medium size)
Mutton (Lamb, Beef or Goat) -2 lbs (bite size chunks)
Garlic –3 cloves
Ginger– 2 tbsp
Yogurt –2 cups
Green Chilies – optional
Salt –to taste
Garam Masala–1 heaping tsp
Coriander Powder –1 tsp
Cumin Powder – 1 tsp
Red Chili Powder – to taste/optional
Meat Tenderizer – ½ tsp
Tomatoes – 2 large
Fresh Cilantro – 3 sprigs
Method:
- Prep by chopping the following finely: 2 Onions, Green Chilies, Ginger and Garlic.
- In a pressure cooker, add the following: chopped Onions, washed Meat, Garlic, Ginger, beaten Yogurt, Green Chilies, Salt, Garam Masala, Coriander, Cumin, Red Chili powders.
- Add Meat Tenderizer, 1-cup water and mix well.
- Pressure cook on high heat for 5 whistles.
- After pressure is gone, open cooker and add the rest of the Onions (sliced) and the Tomatoes (chopped).
- Cook uncovered on medium heat till the meat is done (approximately 20mins). Cook longer if you like thicker gravy.
- Add chopped Cilantro as a garnish and serve.
- Serves 4-6
Tips:
1. For a variation of this recipe, use Chicken instead of Lamb, Beef or Goat. See Chicken Doh Pyaza.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
9 Responses to “Mutton Doh Pyaza”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
April 24th, 2008 at 4:49 am
I tried this recipe and wish to say that it was easy to prepare and taste so delicious. The nice aroma during cooking makes people want to salivate. Thank you so much.
[Reply]
November 23rd, 2008 at 12:57 pm
How long does mutton/lamb take to cook if you don’t have a pressure cooker?
[Reply]
November 24th, 2008 at 5:10 pm
Hi Leena,
Unfortunately, there is no magic number (time) for the mutton/lamb to get cooked. It depends on the cut, part of the goat/lamb, bones or boneless and so on…
I would definately use a tenderizer o it gets done faster and to speed up the process. And keep cooking on medium heat, stirring occasionally and keep checking till the meat is soft and easy to cut. I can guess it would take about 45 min-1 hr.
Hope that helps!
[Reply]
September 6th, 2009 at 5:08 am
i’m new to my kitchen and recipes so cud anyone just help me wid this question – wat is a meat tenderizer is it yogurt or lemon or any form of liquid that softens the meat?
[Reply]
hetal Reply:
September 6th, 2009 at 10:45 pm
Meat tenderizer is usually a powder made from papaya. It helps to break down the meat to make it softer.
[Reply]
May 17th, 2010 at 11:41 am
Thnaks,
This is easy n tasty.
[Reply]
July 7th, 2010 at 10:44 pm
Hi,
I also live in TX. Was wondering which stores carry uncooked lamb. Walmart ,Kroger and other american stores usually doesn’t carry them(actually I have never seen there). From where do u buy them?
[Reply]
anuja Reply:
July 8th, 2010 at 7:01 pm
Hi Rakhee,
There are lot of Pakistani Stores that have Meat Shops and it’s usually available there. We live in Dallas area and there is Al Markaz and another one in Plano area.
[Reply]
July 10th, 2010 at 11:39 pm
Are all pressure cookers basically the same as far as timing the whistles (old style and new style pressure cooker models)? Will an old pressure cooker take much longer than a newer ones. I am just scared of putting too little water and burning the goat/mutton/lamb.
[Reply]