Doh Peeazah Nargisi Meat

Name: Doh Peeazah Nargisi Meat (Mutton Curry with Spinach and Eggs)
Cuisine: India
Ingredients: 12 ground cloves of garlic (lasan); 12 ground cloves of garlic (lasan); ¼ pt (150 mils) water for cooking; 12 ground cloves of garlic (lasan); 1 oz (30 g) ground ginger (sonth); 1½ lb (680 g) lean mutton; 4 tablespoonfuls water for frying; 1 oz (30 g) ground ginger (sonth); ½ oz (15 g) coriander seeds (sukha dhania); ½ oz (15 g) coriander seeds (sukha dhania); 1 teaspoonful red pepper (degi mirch); 1 teaspoonful red pepper (degi mirch); 1 teaspoonful roasted ground black cumin seeds (kala zeera); 1 teaspoonful roasted ground black cumin seeds (kala zeera); 6 whole eggs; 1 oz (30 g) butter; ⅓ pt (180 g) yoghurt (curd); ⅓ pt (180 g) yoghurt (curd); 6 + 6 ozs (340 g) onions; 12 ozs (340 g) cleaned spinach; 1 teaspoonful salt; 6 green cardamoms (Illaichi); 6 green cardamoms (Illaichi); 12 cloves (laung); 12 cloves (laung); 6 ozs (170 g) ghee

Mutton Curry with Spinach and Eggs

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Special feature of this curry is that the eggs, spinach and mutton curry are so arranged on a plate that they present the appearance of a flower called “Nargis”(similar to Narcissus). This mutton curry is also called “Doh Peeazah” because of the high proportion of onion used in its preparation.

Ingredients

6 ozs (170 g) ghee
12 cloves (laung)

Asia
India
Dinner
Gluten-free
Spicy

Method

Heat the ghee; fry 6 ozs (170 g) finely-sliced onions. Remove the onions. Add cloves, cardamom seeds and black cumin seeds, stir for a little while and then add ground coriander seed