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Traditional Mutton Do Pyaza Recipe – A Royal Indian Meat Curry

Mutton Do Pyaza is a rich and aromatic Mughlai-style curry featuring tender mutton cooked with onions in two stages, creating layers of sweet, savory, and spicy flavors. Perfect for festive meals and comforting family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Marination Time 50 minutes
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Indian, mughlai
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Mutton bone-in preferred
  • 3 large Onions sliced thin
  • 1 medium Onion cubed, for "second" addition
  • 1 medium Tomatoes optional
  • 1/2 cup Yogurt thick, beaten
  • 1.5 tbsp Ginger-garlic paste
  • 2 Green chilies slit
  • 1 tsp Whole spices bay leaf, cinnamon, cardamom, cloves
  • 1 tsp Red chili powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam masala
  • Salt to taste
  • 3 tbsp Ghee or mustard oil
  • Fresh coriander leaves for garnish

Equipment

  • - Large mixing bowl
  • Heavy-bottomed pan or kadai
  • - Small frying pan
  • Wooden spoon or spatula
  • measuring spoons
  • knife
  • - Chopping board

Method
 

Step 1: Marinate the Mutton
  1. In a large bowl, combine the mutton, yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Mix well and let it rest for 30–60 minutes or overnight for deeper flavor.
Step 2: Prepare the Onion Base
  1. Heat ghee or mustard oil in a heavy-bottomed pan. Add the whole spices and let them crackle. Add the thinly sliced onions and sauté on low heat until deep golden brown and caramelized, about 15–20 minutes.
Step 3: Add the Mutton
  1. Add the marinated mutton and sear on medium-high heat for 7–10 minutes until browned. Add the coriander powder and slit green chilies. If using tomatoes, add them now and cook until soft.
Step 4: Slow Cook the Curry
  1. Pour in 1–1.5 cups hot water. Cover and cook on low heat for 35–45 minutes until the mutton becomes tender and the oil separates from the gravy.
Step 5: Add the Second Onion Layer
  1. In a separate pan, sauté the cubed onions in a little ghee until lightly golden but still slightly crisp. Add them to the curry, sprinkle garam masala, and cook uncovered for 5 minutes.
Step 6: Rest and Garnish
  1. Turn off the heat and allow the curry to rest for 10 minutes. Garnish with fresh coriander leaves and serve hot.

Notes

- Marinating the mutton overnight gives deeper flavor and improved tenderness.
- Low and slow caramelization of onions creates the signature rich taste of Mutton Do Pyaza.
- Tomatoes are optional. Traditional versions often rely only on yogurt and onions.
- For pressure cooker cooking, cook for 4–5 whistles after adding water, then finish with the second onion layer.
- The curry tastes even better after a few hours or the next day as the flavors mature.
- Serve with butter naan, garlic naan, jeera rice, steamed basmati rice, lachha paratha, or khameeri roti.
- Garnish with fresh coriander leaves before serving for added freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.