ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry
Dopiaza Mutton or Chicken Dishes were very popular in Anglo-Indian homes in Calcutta and across Bengal. Do Piaza when translated literally means “two onions,”. This means that the Do Piaza Curry is prepared with almost double the quantity of onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the quantity of the onions are added raw while cooking the curry and the remaining onions are fried and added to the dish at the end. The prominent flavour of onions gives a slight sweet taste to the curry.
Serves 6 Time required: 1 hour
½ kg Mutton
4 large onions sliced
1 large tomato chopped
2 bay leaves
2 teaspoon chillie powder
1 teaspoon ginger garlic paste
1 teaspoons coriander powder
1 teaspoon all spice powder or garam masala powder
2 tablespoons lime juice
Salt to taste
3 tablespoons oil
2 green chillies sliced
2 one pieces of cinnamon
2 tablespoon curds / yoghurt
Marinate the mutton with chillie powder, ginger garlic paste, coriander powder, spice powder / garam masala powder and salt and keep aside for 1 hour.
Heat the oil in a suitable pan or pressure cooker and sauté half of the onions till golden brown. Remove and keep aside.
In the same pan add the marinated meat along with the bay leaves, green chillies, cloves, cinnamon and cardamom. Fry on low heat for about 5 minutes. Add the remaining sliced onions, chopped tomato, curds and mix well. Simmer for about 5 minutes. Now add 2 glasses of water and mix well. Cook covered on low heat for 1 hour (or pressure cook for 15 minutes) till the mutton is tender and the gravy is quite thick. Now add the fried onions and mix once. Remove from heat.
Garnish with Chopped Coriander leaves if dersired. Serve with Rice or chapattis.
Note: Beef or Chicken can also be used instead.