Mutton Do Pyaza

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a pressure cooker, heat the mustard oil until smoking. Add the cinnamon stick, bay leaf, black cardamom, black peppercorns, cloves and sliced onions, and cook for 2-3 minutes until the onions turn translucent.
2. Add the mutton with bones, ginger garlic paste and salt, and cook for 1 minute.
3. Add the coriander powder, turmeric powder, Degi red chilli powder and cumin powder, and cook for another minute.
4. Add the tomatoes, curd and coriander stems, and cook for 5-6 minutes.
5. Cover with the lid and cook for 8-10 whistles, or until the mutton is cooked.
6. Set the cooker aside to release pressure.
7. For the sautéed vegetables, heat the ghee in a pan until hot. Add the dry Kashmiri red chillies, onions, salt and green chillies, and cook on high heat for 2-3 minutes.
8. Transfer the vegetables to a tray and set aside.
9. In a handi, add the cooked mutton, ghee and hot water, and bring to a quick boil.
10. Add the sautéed vegetables and cook for 2-3 minutes.
11. Finish with the fresh coriander leaves and crushed fenugreek leaves.
12. Transfer to a serving dish, garnish with a coriander sprig and serve hot with roti.

Summarized from Ranveer Brar's video. Watch it for the details.

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