Piyaz Gosht (Onion and Mutton Curry)
Surprised? Well, I was. When I was told about this dish I thought it would be karahi type with sliced onions but as you can see it has gravy. The person who introduced this unique dish learned it from a domestic cook from Southern Punjab. I was told it is exactly like the famous Aalo gosht (Potato and Mutton gravy) which is a regular feature in all Pakistani kitchens…obviously instead of potato there is onion.
Last year we moved to a new station and I am being extremely fortunate to have a huge kitchen garden and a very hard working gardener. The idea of growing fruits and vegetables is very fascinating but I don’t have a green thumb when it comes to growing houseplants. I totally rely on the knowledge and experience of the gardener. He planted all seasonal vegetables and Alhamdulillah we didn’t have to buy ANY vegetable from the market this season. These cute little onion bulbs that you see swimming in the gravy are home grown…with love and affection!
Time for overview of the recipe. It is a typical Pakistani dish; grind brown onions, pan roast the meat with spices, ginger-garlic paste and tomato puree, cook and add small onions when meat is tender. Easy peasy,right! No rocket science, no special ingredients…simple desi food which can be eaten with roti/naan or rice.
Light and mild flavored gravy, perfect for any dawaat or daily meal.
- 1/2 cup cooking oil
- 1/2 cup sliced onion
- 700 gm mutton pieces, with or without bones I used mutton with bones
- 2 tbsp ginger garlic paste 1 tbsp of each ginger and garlic
- 1 1/4 tsp salt
- 1 1/4 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp tumeric powder
- 2-3 tbsp tomato puree
- 3-4 medium green chillies, whole
- 15 small whole onions, peel removed
- 1 1/2 tsp garam masala powder
In a big cooking pot heat oil and add sliced onions. Cook on medium high flame till onions are evenly golden brown in color. Transfer to a small blender/grinder machine and grind with about 1/4 cup water. Pour back into the pot.
Cook it again till oil is separated. Add mutton pieces and roast on medium high flame till the mutton changes the color, about 5-7 minutes.
Add ginger garlic paste, salt, red chilli powder, coriander powder and tumeric powder and cook till fragrant. Add in tomato puree. If it gets too dry adda splash of water. Stir and pan roast till oil gets separated.
Pour 5-6 cups of water, cover the pot and let it cook for about 30-40 minutes on medium flame or till the meat is perfectly tender. More water can be added to adjust the quantity and consistency of gravy.
Add in green chillies and onions to the pot. Lower the flame to low, cover the pot and let it simmer for 10 minutes. Sprinkle garam masala, turn off the flame and put the lid back on for at least five minutes before serving.
Cooking time can vary according to the cut and size of meat. Adjust spices as per liking.