Mutton Doopiaja
A traditional Indian curry featuring tender mutton shoulder pieces cooked with double-fried onions (doopiaja style), aromatic spices, and a rich gravy. The mutton is simmered slowly until tender.
Ingredients
- 2 pounds Mutton shoulder, boneless, cut into 1-inch squares (Use only the flesh part, trimmed of excess fat)
- 4 large Onions, thinly sliced (Divided: 2 for frying, 2 for adding later)
- 4 tablespoons Ghee or vegetable oil (For frying)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger paste
- 1 tablespoon Fresh garlic paste
- 1.5 teaspoons Salt (To taste)
- 2 cups Water (For simmering)
- 0.5 cup Plain yogurt (Optional, for richness)
- 2 tablespoons Fresh cilantro, chopped (For garnish)
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Instructions
- 1Cut the boneless mutton shoulder into 1-inch squares, removing excess fat. Pat dry with paper towels.
- 2Heat ghee in a heavy-bottomed pot over medium-high heat. Add half the sliced onions and fry, stirring frequently, until deep golden brown and crispy, about 10-12 minutes. Remove and set aside on paper towels.
- 3In the same pot with remaining oil, add the mutton pieces in batches. Brown on all sides over medium-high heat, about 8 minutes total. Remove and set aside.
- 4Add the remaining sliced onions to the pot and fry until softened, about 5 minutes. Add ginger paste, garlic paste, turmeric, chili powder, ground coriander, ground cumin, and salt. Fry the spices, stirring constantly, for 2-3 minutes until fragrant.
- 5Return the browned mutton to the pot along with half of the fried crispy onions (reserve the rest for garnish). Add water and optional yogurt. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer gently until mutton is tender, about 60-75 minutes. Stir occasionally and add more water if needed.
- 6Check that mutton is tender and the gravy has thickened to desired consistency. Adjust salt if needed. Garnish with remaining crispy fried onions and fresh cilantro. Serve hot with rice or flatbreads.
