Do Pyaza Gosht

1. 1
   prep · ~20 min

   Marinate the mutton.

   1.In a bowl, mix mutton pieces with whisked yogurt, turmeric powder, and half the salt.

   2.Let it rest at room temperature while you prepare the onions (20 min).
2. 2
   prep

   Prepare the two batches of onions.

   Thinly slice 2 large onions for the gravy base. Quarter the remaining 2 onions and separate the layers — these will be added later for texture. Keep them aside separately.

3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Heat ghee and oil together in a pressure cooker over medium heat.

   2.Add green cardamom, black cardamom, cinnamon, cloves, bay leaf, and peppercorns.

   3.Sauté for 30 seconds until the spices crackle and release their aroma.

   4.Add cumin seeds and let them splutter.
4. 4
   saute · ~11 min

   Caramelize the sliced onions.

   1.Add the thinly sliced onions and a pinch of salt to the pot.

   2.Cook on medium heat, stirring occasionally, until deeply golden and caramelized (10-12 min).

   3.Splash a teaspoon of water if they stick, but let them brown well.

   TIPDon't rush this step — deeply browned onions create the gravy's rich color and sweetness.
5. 5
   saute · ~2 min

   Cook the ginger-garlic paste and powdered spices.

   1.Add ginger-garlic paste to the caramelized onions and sauté until the raw smell disappears (1 min).

   2.Stir in coriander powder and red chili powder.

   3.Splash 2 tablespoons of water to prevent the spices from burning, and cook for 30 seconds.
6. 6
   saute · ~7 min

   Sear the marinated mutton.

   1.Add the marinated mutton to the pot along with the slit green chilies.

   2.Sauté on high heat, stirring constantly, until the mutton pieces are browned and the yogurt is fully absorbed (6-8 min).

   3.The meat should no longer look raw.

   TIPSearing locks in the juices and adds a deep meaty flavor to the final curry.
7. 7
   pressure cook · ~20 min

   Pressure cook the mutton until tender.

   1.Pour in 1 cup of hot water and the remaining salt.

   2.Close the pressure cooker lid and cook on high until you hear the first whistle.

   3.Reduce the heat to low and continue cooking for another 15-18 minutes (4-5 whistles total).

   4.Let the pressure release naturally — do not force open.

   TIPNatural release is key — it lets the mutton rest and absorb flavors in its own steam.
8. 8
   saute · ~4 min

   Add the second batch of onions.

   1.Open the pressure cooker once the pressure has fully dropped.

   2.Place the pot back on medium heat and add the quartered onion layers.

   3.Sauté gently for 3-4 minutes — the onions should soften slightly but still hold a bite.

   4.The gravy will thicken as it simmers.
9. 9
   simmer · ~4 min

   Simmer to finishing consistency.

   If the gravy is too thin, simmer uncovered for 3-4 minutes until it reaches a thick, clinging consistency. If too thick, add a splash of hot water. The oil will begin to separate at the edges.

   TIPA proper 'do pyaza' curry should have a rich, oily sheen on top with visible onion pieces throughout.
10. 10
    garnish

    Finish with garam masala, ginger, and cilantro.

    1.Sprinkle garam masala over the curry and fold it in gently.

    2.Transfer to a serving bowl and garnish with julienned ginger and chopped coriander leaves.
11. 11
    serve

    Serve hot with naan or steamed rice.

    Do Pyaza Gosht tastes best after resting for 5 minutes. Serve with soft naan, tandoori roti, or plain basmati rice with a side of sliced onions and lemon wedges.

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