Gosht Dopyaza | गोश्त दो प्याज़ा
“Gosht” means meat. “Dopyaza” means “two onions.” In this dish you add two pounds of onions for every pound of meat, whether it’s goat, lamb, or mutton.
- 1 lb goat meat (with bones)
- 2 large onions (thinly sliced)
- 4 tbsp cooking oil
- ½ cup tomato puree
- ¼ cup coconut milk
- ¼ cup full fat yogurt
- ¼ cup ghee
- 1 tsp deggi mirch
- 1 ½ tsp garam masala
- ½ teaspoon turmeric
- ½ tsp red chili powder
- 1 tsp salt
- 2 whole garlic cloves
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp ginger (matchstick sliced)
- ¼ cup coriander leaves
- 10 black peppercorns
- 10 cloves
- 5 green cardamom pods
- 2 whole Kashmiri chilis
- 2 black cardamom pods
- 2 inch cinnamon stick
- 2 tsp cumin seeds
- 1 bay leaf
- Heat oil over medium heat in pressure cooker.
- Add all whole spices. Cook until aromatic, approximately 1 minute.
- Add onions and salt. Cook until onions turn translucent.
- Add all the ginger and garlic. Cook onions until light brown.
- Add turmeric, red chili powder, and deggi mirch. Cook until it resembles a paste.
- Add meat and cook for 5 minutes. Keep stirring under most of the water evaporates.
- Add ½ cup of water and put on the pressure cooker lid.
- Turn off the heat after 5 minutes. Let pressure subside.
- Open pressure cooker and simmer on medium heat.
- After 5 minutes add tomato puree.
- After 2 minutes add coconut milk.
- Let simmer for 10 minutes. The masala will start to leave the oil.
- Add yogurt and cook until yogurt is fully combined into the masala.
- Add 1 ½ cup water to thin out the sauce (or more if you prefer). Meat should fall off the bone. If the meat isn’t quite there, you can pressure cook for an additional 5 minutes.
- Increase heat and bring mixture to a boil.
- Reduce heat to low and simmer for 5 minutes.
Garnish with freshly chopped coriander leaves. Serve with roti, naan, or rice.