Mutton Do Pyaza Quiche | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

All the flavours of this classic mutton curry inside a quiche. Traditional flavours but with a contemporary twist.

MUTTON DO PYAAZA QUICHE

Ingredients

250 grams boneless mutton, cut into small pieces and boiled
4 medium onions (pyaaz)
1 tablespoon oil
1 tablespoon ginger-garlic paste
1½ teaspoons red chilli powder + for dusting
¼ teaspoon turmeric powder
1½ teaspoons coriander powder
¼ cup yogurt, whisked
1 medium green capsicum
Salt to taste
1-2 fresh mint sprigs
1 teaspoon garam masala powder
Mint chutney as required
3-5 cherry tomatoes, halved
1 small radish, peeled and thinly sliced
Mixed micro greens as required
Short crust dough
2½ cups refined flour
100 grams butter, chilled
1 egg yolk
Salt to taste
Chilled milk as required
Custard
2 eggs
¼ cup fresh cream
¼ cup milk
Salt to taste
Crushed black peppercorns to taste

Method

1. To prepare short crust dough, take flour in a bowl.
2. Cut butter into small pieces, add to bowl and rub between your fingers till it resembles breadcrumbs.
3. Add egg yolk and salt and mix well. Add some milk and mix till well combined. Cover with a cling film and refrigerate for 10-15 minutes.
4. Cut dough into halves and line two aluminium quiche moulds with each portion of dough.
5. Preheat oven to 180º C.
6. Lightly flatten the lined moulds using a rolling pin to level it out and trim the excess dough off the edges.
7. Place a parchment paper into the prepared moulds and fill it with some beans. Refrigerate for 10-15 minutes.
8. Place the moulds on a baking tray, put the tray into the preheated oven and blind bake for 10-12 minutes.
9. Halve and peel the onions. Discard the eye and roughly chop 2 onions.
10. Grind the roughly chopped onions to make a fine puree.
11. Heat oil in a non-stick pan. Add onion puree and sauté till golden. Add ginger-garlic paste and sauté for 1 minute.
12. Add chilli powder, turmeric powder, coriander powder and 2-3 tablespoons water, mix and cook on low heat for 1 minute.
13. Cut remaining halved onions into small pieces and separate the layers.
14. Add yogurt to cooked onion mixture, mix and cook on low heat for 1 minute.
15. Cut capsicum into small pieces.
16. Add mutton to cooked onion mixture, mix and cook for 2-3 minutes. Add salt, mix and cook for 1-2 minutes.
17. Discard beans from the baked base.
18. Add remaining chopped onions and capsicum to the pan and mix. Add mint leaves and garam masala powder and mix well.
19. Fill the baked base with cooked mutton mixture.
20. To prepare custard, break eggs in another bowl. Add cream, milk, salt, crushed peppercorns and whisk well.
21. Pour the custard over the prepared quiche. Put the tray back into the preheated oven and bake for 5-10 minutes.
22. Put some mint chutney on one side of a serving platter and spread with a spoon to make pattern. Top with a few cherry tomatoes, radish slices and some micro greens.
23. Place a fork on other side of the platter, dust some chilli powder on top and carefully remove the fork to create a pattern.
24. Demould the quiche, cut into wedges and place on the prepared platter.
25. Serve hot.


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