ANGLO-INDIAN
STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions
Curry
Dopiaza
Mutton or Chicken Dishes were very
popular in Anglo-Indian homes in Calcutta and across Bengal. Do Piaza when translated literally
means "two onions,". This
means that the Do Piaza Curry is prepared with almost double the quantity of
onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the
quantity of the onions are added raw while cooking the curry and the remaining
onions are fried and added to the dish at the end. The prominent flavour of onions gives a
slight sweet taste to the curry.
Serves
6 Time
required: 1 hour
Ingredients
½
kg Mutton
4
large onions sliced
1 large tomato chopped
2
bay leaves
2
teaspoon chillie powder
1
teaspoon ginger garlic paste
1
teaspoons coriander powder
1
teaspoon all spice powder or garam masala powder
2
tablespoons lime juice
Salt
to taste
3
tablespoons oil
2
green chillies sliced
2
cloves
2
cardamoms
2
one pieces of cinnamon
2
tablespoon curds / yoghurt
Marinate
the mutton with chillie powder, ginger garlic paste, coriander powder, spice
powder / garam masala powder and salt
and keep aside for 1 hour.
Heat
the oil in a suitable pan or pressure cooker and sauté half of the onions till golden
brown. Remove and keep aside.
In
the same pan add the marinated meat along with the bay leaves, green chillies,
cloves, cinnamon and cardamom. Fry on
low heat for about 5 minutes. Add the remaining sliced onions, chopped tomato, curds and mix well.
Simmer for about 5 minutes. Now add 2 glasses of water and mix well. Cook
covered on low heat for 1 hour (or pressure cook for 15 minutes) till the
mutton is tender and the gravy is quite thick. Now add the fried onions and mix
once. Remove from heat.
Garnish
with Chopped Coriander leaves if dersired. Serve with Rice or chapattis.
Note:
Beef or Chicken can also be used instead.
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