Mutton Dopiaza is cooked with the fresh goat meat, chopped onion, tomatoes and rich Indian spices. The gravy of this dish is extremely flavorful and delicious. Originally this is medium dry dish and tastes great when is to be served with plain or tandoori roti.
Preparation time: 15 minutes
Cooking time: 40 minutes
- 500 gms mutton (goat meat)
- 4 big onions chopped
- 4 tomatoes chopped
- 2 tbsp ginger-garlic paste
- 6-8 green chillies chopped
- 1/2 tsp mustard seeds
- 4-5 curry leaves
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 bay leaf
- 2 cloves
- 2-3 peppercorns
- Few bits of cinnamon stick
- 1 black cardamom crushed
- 2 green cardamoms crushed
- Fresh cilantro chopped
- Few mint leaves chopped
- 2 tbsp ghee
- 1 tsp lemon juice
- Salt to taste
How to make Mutton Dopiaza:
- Wash and clean the mutton.
- Chop into medium size pieces. Apply little bit of salt and lemon juice. Keep aside.
- Heat the ghee in a pan, add whole garam masala along with mustard seeds.
- Saute for few seconds.
- Add curry leaves, green chillies, ginger and garlic paste.
- Fry for 2 minutes on low flame.
- Now add the pieces of mutton.
- Add salt and red chilli powder.
- Mix well and cover the pan.
- Leave to cook for about 15 minutes on low flame.
- Now add chopped onion.
- Cook the onion with the mutton for about 5 minutes.
- Add tomatoes, turmeric powder and coriander powder.
- Stir continuously to get the nice color of masala.
- When the oil begins to separate then add 2 cups of water.
- Mix and cover the pan.
- Let it cook for 15-20 minutes more until meat gets tender.
- Finally garnish with cilantro and mint leaves.
- Serve hot with roti or naan.
- The consistency of the mutton dopiaza must be medium thick.
- If your gravy is too dry then add water, stir and serve.
- Whole garam masala can be substitute with garam masala powder
- You can use oil instead of ghee.