Well Manuel, it was the recipe for Murgh Do Piaza on ndtvcooks.
Here is the recipe for mutton:
Mutton Do piaza
(A Mutton prepartion with onions added in two stages)
Mutton cut into chunks as for a curry 1 kg
Ghee ½ cup (120 g)
Jeera (cumin seeds) 1 tbsp
Tej patta (bay leaf) 1
Sabut kali mirch (peppercorns) 6
Laung (cloves) 6
Methi dana (fenugreek seeds), roasted and powdered ¾ tsp
Saunf (fennel seeds) , roasted and powdered 1 tsp
Ginger paste 2 tsp
Garlic paste 2 tsp
Onions, grated 1 cup (250 g)
Dahi (yogurt) 1 cup (200 g)
Garam masala 1 tsp
Salt to taste or 1 ½ tbsp
Haldi (turmeric) ½ tsp
Dhania (coriander seeds) powdered 1 ½ tbsp
Chilli powder 1 tsp
Green chillies, slit 2-3
Onions, sliced a little thick 2 cups (500 g)
Chopped hara dhania (coriander leaves), for garnish 2 tbsp
METHOD
1. Heat the ghee in a heavy based saucepan, and add the jeera, tej patta, kali mirch, laung, methi dana and saunf. When the seeds begin to splutter, add the garlic and ginger paste and the onions and saute over high heat till brown.
2. Add the yogurt, stir frying vigorously so that it blends well and does not curdle.
3. Cook till fat separates and add the garam masala, salt, haldi, dhania and the chilli powder.
4. Keeping the heat high, add the mutton pieces and turn around till they look a little opaque. Lower the heat and simmer, covered, till tender (would take 25-30 minutes, depending on the quality of the meat). Add the green chillies and the sliced onions. Continue cooking over low heat, till the fat separates. The onions should be crunchy (`bite like’).
5. Serve hot garnished with the coriander leaves.
For convectional ovens, keep the temperature one slot less than the recipe suggests. Like 170 instead of 180.
My book with cakes in it (along with other Western Cuisine) is:
Thanks Reva. I would love to do all this, but it is a bit much, as I will have to first learn and then do it! I have a small section on food during pregnancy. As and when I can, I can add a few on the above topics.
