Family & Kids

Dou pyaazaa recipe

Ingredients:
1/2 kg mutton
1/2 kg chopped onion
10 Kali mirich
5 laung
3 badi elaichi
1 inch piece Darchini
1 medium tezpaath
1 tbsp oil
1 inch adrak chopped and 10 crushed lehsan
5-7 khada laal mircha, according to taste and type
1 1/4 tsp salt, or according to taste
1 small chopped piece of raw papaya if cooking in an open utensil
 
 
Finishing ingredients:
For garnishing Fresh, chopped coriander leaves and little bit of till golden fried onion (optional)

Method:
Heat oil and add the dry spices. Allow to splutter. Add the drained meat pieces. Once it changes colors and gets de-watered, add raw onions, adrak lehsan, lal mircha.
If cooking in a pressure cooker, seal the cooker  on low heat, allowing the onion to lose its water. 15 minutes later, turn the heat up and wait for a whistle. Turn the heat down and cook for another 15 minutes or more, depending on how tough the meat is.
Serve with naan or baghra chawal.
Aaliya Khan
Queries/Feedback: aaliyah.khan@gmail.com

This article appeared in The Milli Gazette print issue of 16-30 November 2014 on page no. 22

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