Gosht Do Pyaza

Name: Gosht Do Pyaza
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 500 gm Mutton bone-in; 2 tsp Ginger Garlic Green Chilli paste; 3-4 thinly sliced Onions; 2 tsp Kashmiri Red Chilli powder; 1 tsp Salt; 1/2 tsp Turmeric powder; 2-3 chopped Tomatoes; 1/4 cup Dry Tamarind; 1/2 tsp Garam Masala; 1 tsp roasted Cumin powder; 2 tsp roasted Coriander powder; 2-3 slit Green Chillies; 1 " Cinnamon stick; 4-5 Cloves; 4-5 tbsp Oil; 1 small bunch chopped Coriander Leaves; 1 tbsp Oil; 2 Onions

ZMA @zesty5

#DD
#cookpadindia
#newrecipebyzeen
A simple yet mouthwatering dish that uses Onions cut in two ways. Slow cooking makes all the difference and hence pressure cooking is not recommended. I have added dried and soaked Tamarind pulp to the Curry. It gives an awesome flavour to the dish. Curd is not used in this super delicious popular side dish loved by all Non-Veg lovers.

Juicy succulent pieces of meat are coated in luscious Onion Tomato gravy that is just too irresistible. This can be enjoyed with your favourite Rice varieties or even Phulkas and Parathas. A lovely looking Curry that will surely tickle your tastebuds and win your hearts. The colour itself is so very refreshing and unique. It can be made with Mutton, Chicken or even a variety of Vegetables and tastes equally great. And Lemon, Raw Mango etc are used by many. This one here is made with dry Tamarind or Pakki Imli and is a yummy variation from Hyderabad.

Happy Slow Cooking!

Enjoy Hyderabadi Cooking with Zeen!

Happy Slow Cooking!

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Happy Slow Cooking!

Enjoy Hyderabadi Cooking with Zeen!

Happy Slow Cooking!

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

500 gmMutton bone-in
2 tspGinger Garlic Green Chilli paste
3-4thinly sliced Onions
2 tspKashmiri Red Chilli powder
1 tspSalt
1/2 tspTurmeric powder
2-3chopped Tomatoes
1/4 cupDry Tamarind
1/2 tspGaram Masala
1 tsproasted Cumin powder
2 tsproasted Coriander powder
2-3slit Green Chillies
1" Cinnamon stick
4-5Cloves
4-5 tbspOil
1small bunch chopped Coriander Leaves
Onion petals to garnish -
1 tbspOil
2Onions

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Steps

25-30 minutes

1

Heat ghee or oil and add cinnamon sticks, cloves and green chillies. Followed by onions and ginger garlic paste. Saute them on a low heat until they are done. Now add in the chopped tomatoes. Cover and cook until done.
2

Slow cooking is recommended here and do not hurry up in sauteeing the onions. This step gives the authentic flavour to the dish. Add lamb bone-in pieces along with the rest of the powdered spices mentioned. Give it all a good stir.
3

Allow it to simmer on a low heat with a lid on. Do not add water. Squeeze out thick juice from the soaked dried tamarind and add it to the dish. Cover and cook. This slow cooking makes the meat succulent and juicy. It takes almost 40-45 minutes to be done. Garnish with coriander leaves and adjust salt if required.
4

Also shallow fry onion petals separately to garnish. Do not fry it too much. It should be very lightly browned without any raw smell. Add it to the gravy on top for that awesome final look. Serve with Naans or Baghara Khaana or Pulaos or Cumin Rice etc. Enjoy!

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ZMA @zesty5

on November 02, 2024 20:55

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.