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FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD.AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU NOT ONLY RECIPES OF MY OWN AND FROM OTHERS BUT ALSO INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Wednesday 1 June 2011

MUTTON DOPYAAZA-LAMB COOKED IN PLENTY OF ONIONS AND RAW MANGO!!!


This dish is cooked in onions which are twice in amount of the meat used hence the name "Do-pyaza",it dates back to mughal period.At present it forms a important part of  Hyderabadi cuisine,a sour agent is added in the form of raw mango,lime juice to give it the tangy flavour.The sweetness of onions n tangy agent added gives the dish a taste to die for.
Heres the recipe:

Cooking time:1hr.
Preparation time: 20mins
Serves- 7-8persons.

Ingredients:
  • Mutton- 1kg(you can use beef,chicken).
  • Ginger paste-1tsp.
  • Garlic paste- 1tsp.
  • Ghee- 1/4cup.
  • Onions-3 cups( little thick slices).
  • Raw mango- 2no(medium sized- thinly sliced).
  • Garam masala powder-1tsp.
  • Turmeric powder-1/4tsp.
  • Corriander powder-2tsp.
  • Red chilli powder- 1tsp.
  • Green chillies -2 -3nos (slit )
  • Corriander leaves- 2tbsp
  • Salt to taste.

Cooking Method:
  • Wash the mutton thoroughly and take out all the excess water.
  • Heat ghee in a pan and add the onions and saute till translucent now add ginger and garlic paste and stir for a minute.
  • Add the mutton pieces and salt,on a medium flame keep stirring till water left by the mutton is fully absorbed.
  • Now add all the spices.along with 2cups of water,cook covered for about 20-30 mins till mutton becomes tender.
Note: to cut down the time u can pressure cook at this stage.
  • In the final stage add raw mango and corriander leaves and cook covered for another 10mins.
  • Serve hot with rice or rotis or any bread.

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