Name: Doh Peeazah Meat Curry (Mutton Curry)
Cuisine: India
Ingredients: ⅔ pint (360 g) yoghurt (curd); 12 oz (340 g) to 1 lb (455 g) onions; Chopped fresh coriander leaves (dhandia) or parsley; 1 teaspoonful black cumin seeds (kala zeera); 2 teaspoonfuls salt; 1 teaspoonful red pepper (degi mirch); ⅓ pt (200 mils) water; ½ teaspoonful garam masala; 6 green cardamoms (illaichi); 6 ozs (170 g) ghee; ¾ oz (20 g) garlic (lasan); ½ oz (15 g) coriander seeds (sukha dhania); 1 teaspoonful dried ground ginger (sonth); 1½ ozs (40 g) ginger (adrak) or; 1 lb (455 g) mutton

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is another of the famous Indian meat curries that are very popular in Northern India. It is an interesting variation and may be tried with great success.

A special feature of this curry is that the quantity of onion used in its preparation is much more than is used in Roghan josh, an ordinary mutton curry. Interpretation of some connoisseurs is that the onion added to the curry should be double the weight of the meat. The writer however does not advocate the use of such a large