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.