Monday, September 8, 2008

Mutton Dopayaza(Lamb Onions) with Flaky parathas

Mutton Dopayaza

1 pound Lamb or Goat ,white fat trimmed
2 medium onions,finely chopped
2 green chillies,chopped
1 small ripe tomato
1 teaspoon garam masala(Ground cumin,coriander,cloves ,cardamom and cinnamon)
1/2 teaspoon turmeric
1 teaspoon chilly powder
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds(Zeera)
3/4 teaspoon sea salt
Chopped cilantro for Garnish
2 tablespoon Olive oil.

Trim any excess fat from the meat. Clean by running it through cold water and squeeze any excess water.
Heat the oil in Pressure cooker or saucepan ,add the chopped onions ,cumin seeds and saute until nicely brown. Add the g&g paste and roast for a minute. Then add the chopped tomatoes ,chillies and rest of the spices.Saute for about 2 minutes. Add the cleaned meat and 1/4 cup of water. Cover and cook about 12 minutes in pressure cooker or 40 minutes in a covered saucepan. Remove the lid and saute on medium heat for another 10 minutes until the oil separates.Garnish with raw sliced onions and chopped cilantro ,serve with Parathas or Rice.

Flaky Parathas

How would you define Flaky ? "separating easily into small pieces ".
My flaky paratha is lightly crisp with flakes falling apart,tastes best with a spicy curry.


2 Cups wheat Wheat Flour
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt

To make Flaky Parathas
Prepare the dough
Make a well in the middle of flour ,pour in the water and oil. Mix until the dough is of smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling the Paratha
Divide the dough in to about 6 portions and shape in to balls.
Sprinkle a little flour(I prefer All purpose flour) on the rolling surface.
Roll one of the portion thin and slather some oil around it. Start folding thin folds,finish folding till the end. Now circle the folded dough and roll it flat again.

Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.Serve with any curry.


FoodyGuru (Srimathi) said...


congrats on the good job award. I second her award. I am visiting your blog from the link I saw on Dershana's blog. Though I do not eat meat, I did zone in on the veggie stuff. I particulary like the flaky parata that you have posted. I tried it before with APF. It came out well once and the other time I had a big mess so had to chuck the dough. Will try your version with wheat flour and get back to you on this one, because I love the flaky texture of the parata.

notyet100 said...

looks yum,...;-)hppy feastin,..

Anjum said...

lovely combination n nic pics.,the parathas r really good

Varsha Vipins said...

Oh dear..they look so perfect n yum..I want it nowwwww..btw,I never knew we could make flaky porottas with wheat flour..lemme try out ..:)
Thanks for linking..:)

Maryam said...


I tried this, along with the flaky parathas.. and wow! it was delicious mashaAllaah! Better than the restaurant! Jazakillahu khayr!

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