Do pyaza narangi recipe (Chicken and Mutton) with video tutorial

Ingredients for making Do Pyaza Narangi

• 500 gm mutton shanks
• 120 gm clarified butter
• 120 gm yoghurt
• 15 gm salt
• 12gm red chili powder
• 3 gm cumin seed
• 3gm turmeric
• 12 gm ginger, ground to a paste
• 6 gm coriander powder
• 360 ml fresh orange juice

Method of making Do Pyaza Narangi

• Pre-heat the oven to 250 ^oC.
• In a deep, heavy bottomed ovenproof vessel, heat the butter.
• Add the meat, yoghurt, salt, red chili, cumin, turmeric, ginger and coriander.
• Cook, stirring occasionally, until all the liquid is absorbed.
• Cook 4 to 5 times or until meat is well browned.
• Test the tenderness of the meat at this point.
• Add enough water to half tenderize the meat, by the time the water is completely absorbed.
• Add orange juice.
• Reduce heat to the lowest possible level until all the liquid is absorbed, and only he clarified butter remains.