Mutton Do Pyaza

• 1/2 teaspoon fenugreek seeds
• 1 teaspoon ginger paste
• 1 cup onion
• 1/4 cup ghee
• 1 leaf bay leaf
• 4 clove
• 1 teaspoon garam masala powder
• 1 tablespoon coriander powder
• 2 green chilli
• 2 tablespoon coriander leaves

• 1 teaspoon fennel seeds
• 1 teaspoon garlic paste
• 1 kilograms mutton
• 1 tablespoon cumin seeds
• 4 peppercorns
• 1/2 cup yoghurt (curd)
• 1/2 teaspoon turmeric
• 1 teaspoon red chilli powder
• 2 cup onion
• salt as required

How to make Mutton Do Pyaza

1. Step 1 Sauté spices and mutton Heat ghee in a pan and add spices like the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds start to splutter, add the garlic and ginger paste and the onions. Sauté over a medium flame until the onions are soft. Increase the heat and add meat pieces to the pan. Sauté over height heat until the meat changes color. Then, lower the heat, cover the pan with its lid and let the mutton cook till tender.
2. Step 2 Add spices and cook well Add yoghurt to the meat and blend well, and cook until oil separates. Add the garam masala, salt, turmeric, coriander and chili powder and keep the heat high, add the green chilies and sliced onions. Then, continue to cook over medium flame until oil separates. Don’t overcook the onions, they should be crunchy. Garnish with coriander leaves and serve hot immediately.