Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts

Aug 31, 2016

Mutton Do Pyaaza

 Mutton Do Pyaaza, beef, mutton, goat, lamb, buffalo, non veg, meat, indian, onions, recipe, easy, mughal, punjabi,

"Do" means two or twice and "pyaaza" means onions. As the name implies this classic North Indian dish features a lavish amount of onions. Onions are added in two stages, first slowly caramelized then ground with traditional spices to make a rich brown gravy. The mutton is then braised until tender in this bold mix of rustic flavors. This recipe also works well with lamb, beef, or water buffalo stew meat. Pair with with rotis, parathas, or chapattis for a hearty meal.

Mutton Do Pyaaza beef, mutton, goat, lamb, buffalo, non veg, meat, indian, onions, recipe, easy, mughal, punjabi,

Ingredients:
1kg/2lbs mutton/goat or lamb, cut into 3 inch pieces, bone in and lean preferred
1/4 C cooking oil
2 C onions, sliced thinly into half moons
1 tsp salt
2 C water or stock
Grind to paste for masala:
2 C onions, roughly chopped
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS coriander/dhania seeds
1 TBS cumin/jeera seeds
1 TBS garam masala
1/2 tsp turmeric/haldi
10 black peppercorns/kali mirch
3 black cardamoms/kali elaichi
3-4 green chilis/hari mirch, chopped roughly
1 tsp salt

Here's what to do:
1) Grind ingredients listed under masala to smooth paste, set aside.



2) Heat oil in pressure cooker, deep heavy bottomed skillet, or kadhai. Fry thinly sliced onions with 1 teaspoon salt until golden brown, this should take about 10 minutes.



3) Add mutton pieces to fried onions in pan. Stir well and cook until meat is slightly browned.



4) Add ground masala paste to mutton and fried onions. Stir well and allow to fry for 5 minutes.



5) Add 2 C water or stock to the mixture in pan or enough liquid so meat is covered by at least a half an inch.  If using pressure cooker allow to steam for 5-6 whistles or until meat is to desired tenderness. If using skillet or kadhai simmer covered over medium heat until meat is to desired tenderness, adding a half cup more water at a time if necessary (usually this takes at least two to three hours with goat.)


6) The dish should have a thick gravy when finished. If gravy is thin allow to simmer with lid off for a few minutes. Salt to taste and serve.

Helpful Hints:
I'm cooking a Nepali goat in these photos so I'm using a pressure cooker. If you're cooking this recipe with meat that is not as tough such as Kashmiri lamb or American beef you'd probably want to use a Dutch oven or deep skillet and reduce cooking times accordingly.

If you live somewhere that you can't get the pink Desi onions pictured, the yellow onions found in most western markets are the best substitute. Despite the different color they tend to have similar flavor profile & level of  sweetness.  Do not use red onions, 'sweet' onions, Walla Walla onions, or Vidalia onions in place of pyaaz. They tend to be too sugary, scorching easily & often resulting in a burnt taste.

After chopping and grinding all the onions required for this recipe you may find your hands reek of onions. Rubbing a slice of raw tomato on your hands will remove the onion smell immediately.

Dec 10, 2015

Bibi's Easy Rogan Josh

Kashmiri Rogan Josh recipe indian curry lamb easy beef venison Bibi's Easy Rogan Josh, easy, rogan, josh, rogan josh, authentic, beef, curry josh, kashmir, Kashmiri, lamb, meat, Mutton, Non veg, recipe, rogan, venison, goat, mutton,

The famous fiery red Kashmiri mutton dish made easy! Rogan Josh is a dish of Persian origin and roughly translates as "cooked in hot fat or ghee." This classic favorite is commonly served in the Kashmiri feast called "Wazwan" (36 courses minimum) where every part of the goat is used. This recipe also works well with lamb, beef, venison, or water buffalo.


Traditionally the sauce is given a deep, brilliant red by the addition of ratan jot, a powder made from the roots of the alkanet plant (Alkanna tinctoria) as well as the Kashmiri mirch. I've used a tablespoon of canned tomato paste in this recipe to give the sauce the same deep red you'd get using ratan jot. This is a very hearty, rich dish perfect for a fall or winter meal served with rice or a crusty loaf of French bread to soak up that delicious gravy.

Ingredients:
1 kg mutton (goat) or lamb, cut into 2-3 inch pieces
3 onions, sliced finely
2 cassia leaves/tej patta
2 TBS ghee
1 TBS cooking oil (mustard oil if you wish to be authentic)
1 cup water or stock /shorba
Blend until smooth for marinade-
1 cup full fat yogurt/dahi
1/2 tsp flour/maida (this will keep your yogurt from splitting)
1 TBS garlic paste
1 TBS ginger paste
1 TBS Kashmiri mirch (or 1&1/2 tsp cayenne pepper + 1&1/2 tsp sweet paprika)
1 TBS ground fennel/saunf 
2 tsp ground dry ginger/soonth
1/2 tsp turmeric/haldi
1/4 tsp hing/asafoetida (optional)
1 tsp ground cassia or cinnamon/dalchini
2 tsp ground cumin/jeera
7 green cardamoms/eleaichi
7 cloves/laung
4 brown cardamoms/kali elaichi
15 black peppercorns/kali mirch
2 tsp salt
1 TBS canned tomato paste (optional)

Here's what to do-
1) Blend all spices, salt, tomato paste, ginger, garlic, and yogurt as listed under marinade until smooth in mixie, blender, or food processor. 
The marinade is mixed.
2) Pour mixture over mutton pieces & allow to marinate for at least 2 hours or up to overnight in the refrigerator in an airtight container.


Make sure each piece of mutton is coated in the marinade.
All sealed up airtight & ready to go into the refrigerator to marinate.
3) When ready to cook, heat mustard oil and/or ghee in pressure cooker, kadhai, or deep heavy bottomed skillet for about 5 to 7 minutes until fragrant. Fry onions for around 8-10 minutes until medium brown. (I'm cooking a tough Nepali goat so I'm using a pressure cooker to save time. If you are cooking lamb or tender beef a deep heavy bottomed skillet would be adequate.)
This is the brown we're looking for.
4) Add cassia leaves, mutton, & marinade to fried onions in pressure cooker. Stir well. Allow to simmer over medium heat for 10 minutes.
Don't forget those tej patta/cassia leaves, supposedly they help tenderize the meat!
5) Add 1 cup water or stock/shorba and stir. Secure lid on pressure cooker & cook for 5-6 steams or until mutton is to desired tenderness & oil separates from sauce. Salt to taste and serve.

Helpful hints:

Don't have a pressure cooker? Then follow the above steps using a deep, heavy bottomed skillet or kadhai & simply simmer at the end until mutton is to desired tenderness & oil separates from sauce. Is mixture dries out or begins to scorch before meat is to desired tenderness just keep adding 1/2 cup water or stock as needed to prevent burning.

In Kashmir mustard oil and/or ghee are typically used in Rogan Josh along with the fatty cuts of mutton/goat, if you don't like the pungent flavor of mustard oil or don't wish to use ghee just use sunflower or canola oil.

This recipe works well using lamb, venison, water buffalo, or beef stew meat also. Simply adjust cooking times accordingly. 

If you live in western countries I would choose the full fat 'Greek style' yogurt to cook this with as it is the most like the yogurt/curd that is used in Kashmir. 
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