Mutton do Pyaza

Name: Mutton do Pyaza
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Bone-in mutton: 800g; Onion: 700g total — 450g sliced (base), 250g quartered (finish); Yoghurt: 130g; Ginger-garlic paste: 3 tbsp; Tomatoes: 200g, puréed; Whole spices: black cardamom 2, cloves 4, cinnamon 1 inch; Kashmiri chilli: 2 tsp; Coriander powder: 2 tsp; Garam masala: 1.5 tsp; Desi ghee: 5 tbsp; Salt: to taste; Mutton needs more time than chicken to reach the same tenderness — be patient.; Dark caramelisation of the base onions is the flavour foundation.; Add the second onion batch only when mutton is fully tender.; The contrasting textures of the two onion batches is the dish's textural signature.

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 28. Mutton do Pyaza recipe

⏱️15 minPrep

🔥120 minCook

🕒135 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton do Pyaza

Heat ghee; add whole spices.
Add 450g sliced onions; cook until very dark brown, 18 min.
Add ginger-garlic paste 3 min.
Add mutton; cook until all sides deeply browned.
Add tomatoes; cook until oil surfaces.
Add yoghurt slowly.
Add dry spices.
Add 300ml water.
Cover; braise until mutton is fall-off-bone tender.
Add quartered onions; cook on high heat 5 minutes.
Add garam masala.
Onions should be lightly caramelised but not fully soft.

📖 Cultural notes

|---|---|---|---|---| | 530 kcal | 44g | 18g | 30g | 3g | Mutton Do Pyaza is considered a more refined version of plain mutton curry across Punjab's restaurant culture. It signals a cook who understands technique beyond the basic onion-tomato-spice formula. At Punjabi family dinners it is often served alongside the plainer mutton curry to showcase range. ---

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