Hyderbad Mutton Dopyaza is a traditional Indian recipe (from Hyderbad) for a dopyaza-style curry of goat meat in an onion base with spices and ginger-garlic paste that's made without tomatoes. The full recipe is presented here and I hope you enjoy this classic Indian version of: Hyderbad Mutton Dopyaza.
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What makes this Hyderbadi version of dopyaza distinctive is the lack of tomatoes in the curry gravy base. Note that as in all Indian recipes, the mutton referred to here is actually goat meat (though it will work with mutton, too).
Ingredients:
250g Mutton, cubed
4 Onions, peeled and thinly sliced
100ml Oil
10 Green finger chillies, finely chopped
1/2 tsp Kashmiri chilli powder (for the red colour)
1/2 tsp Red chilli powder
1/2 tsp ground Turmeric
1 tsp Garlic-ginger paste
1 tsp Salt
2 bunches of Coriander, tender stems finely chopped and leaves picked and chopped
2 Lemons, juiced
Method:
Set a wok, korai or deep frying pan over medium heat. Once hot add the oil and use to fry the onions and green chillies with a pinch of salt for about 6 minutes or until the onions are soft.
Add in the meat and stir fry until nicely coloured then stir in the chilli powders, salt, ginger-garlic paste, and turmeric powder. Stir fry for 90 seconds to bloom the ingredients then cook, stirring occasionally, until the meat releases its liquid and the liquid evaporates away.
Now add in enough water to make a gravy along with the chopped coriander stems. Bring to a simmer and cook for about 40 minutes, stirring occasionally until the mutton is fully tender (top up the water as needed during this time).
Stir in the coriander leaves and lemon juice and continue cooking until the sauce becomes very thick, almost dry.
Take off the heat and serve accompanied by white rice and naan breads.
