Hyderabadi Mutton Dopiaza

The Hyderabadi famous recipe usually it is prepared with a large amount of onions.

“Dopiaza” means “two onions”  which contains double the amount of onions and add two times during  the cooking than in other recipes.

 This recipe can prepare in many ways and onion are used double the amount of meat. Dopiaza can be made in  many version with meat,chicken,fish and with bhindi (okra), Kari (raw mangoes).

Ingredients:

1/2 kg Lamb/Beef Meat

6 Onions (3 finely chopped and 3  sliced)

2 Tomato (finely chopped)

1 tbsp Ginger Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder

1 tbsp Gram masala

2-3 clove

2-3 Green Cardamoms-(optional)

1-2 Cinnamon sticks(optional)

2-3 Black Peppercorns(optional)

1 tbsp Fenugreek seeds   (methi dana)-optional

1bsp Coriander powder

1 tbsp Cumin powder (r

oasted and Ground Masala)

1 tbsp Lemon juice

2 Green chillies

4-6 Curry leaves (optional)

Salt to taste

1/2 cup Oil

For Garnish

Coriander leaves (finely chopped )

Mint leaves (finely chopped)

 Method

Clean and wash the mutton pieces, then keep aside.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast ,

Cumin seeds

,  for 1 minute-or till slightly darker in colour and then grind to a fine smooth powder keep aside.

In a large non-stick saucepan add oil at medium heat,add  finely chopped onion  stir until tender and  translucent, then add ginger garlic paste, stir for few seconds 

Then add  cinnamon stick, cardamom,cloves,black peppercorns and dry green/red chilli  and let it fry for few seconds and add red chilli powder, turmeric powder,gram masala and tomatoes  stir it till tomatoes gets smooth and mushy after a couple of minutes

 Add  sliced onion,roasted ground masala and mutton mix well pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

Then Add  salt to taste,lemon juice ,green chillies and curry leaves, stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Do not cook on a high heat,simmer heat and add  coriander and mint leaves cover the pan leave for 10-20 minutes until the oil appears on the bottom surface.

Garnish with coriander leaves and mint leaves.