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A rich and aromatic Mughlai mutton curry where tender meat is slow-cooked with a generous amount of onions used in two distinct ways. The perfect centerpiece for a special dinner, delivering deep, savory, and slightly sweet flavors.
For 4 servings
Marinate the Mutton & Prepare Onions
Fry the Onions (Birista)
Sauté Aromatics & Brown the Mutton
A rich and aromatic Mughlai mutton curry where tender meat is slow-cooked with a generous amount of onions used in two distinct ways. The perfect centerpiece for a special dinner, delivering deep, savory, and slightly sweet flavors.
This mughlai recipe takes 115 minutes to prepare and yields 4 servings. At 727.47 calories per serving with 55.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy Base
Slow Cook the Mutton
Add Second Batch of Onions & Finish
Rest and Serve
Replace mutton with bone-in chicken pieces. Reduce the slow-cooking time in Step 5 to about 25-30 minutes, as chicken cooks much faster.
For a creamier, more luxurious gravy, add a paste of 10-12 soaked and blended cashews along with the tomato puree in Step 4.
Increase the heat by adding 2-3 slit green chilies along with the whole spices in Step 3, and add 1/2 tsp of regular red chili powder along with the Kashmiri chili powder.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The recipe uses a blend of spices like turmeric, cloves, and cinnamon, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
'Do Pyaza' literally translates to 'two onions'. The name reflects the unique cooking technique where onions are added at two different stages of the recipe—first as fried onions (birista) to form the base of the gravy, and second as raw chunks towards the end for texture and a subtle sweetness.
Yes, absolutely. Lamb is a great substitute for mutton. Since lamb is generally more tender, you might need to reduce the slow-cooking time slightly. Start checking for tenderness after about 60 minutes.
If your gravy is too thin after the full cooking time, you can remove the lid and simmer the curry on medium heat for another 5-10 minutes to allow some of the excess liquid to evaporate and the gravy to thicken to your desired consistency.
Do Pyaza Gosht can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat and calories, especially with the use of oil and ghee. To make it healthier, you can use leaner cuts of mutton, trim visible fat, and reduce the amount of oil and ghee used.
A typical serving of Do Pyaza Gosht (around 485g) contains approximately 550-650 calories. The exact number can vary based on the cut of mutton used (fat content) and the amount of oil and ghee in the preparation.
Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
