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A rich and aromatic Mughlai curry where tender mutton is slow-cooked with a generous amount of onions used in two ways. The result is a savory, slightly sweet gravy that pairs perfectly with naan or roti.
For 4 servings
Prepare the Onions (5 mins)
Fry the Sliced Onions (Birista) (15 mins)
Sauté Mutton and Spices (10 mins)
A rich and aromatic Mughlai curry where tender mutton is slow-cooked with a generous amount of onions used in two ways. The result is a savory, slightly sweet gravy that pairs perfectly with naan or roti.
This mughlai recipe takes 85 minutes to prepare and yields 4 servings. At 418.06 calories per serving with 38.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy Base (10 mins)
Pressure Cook the Mutton (25 mins)
Finish the Curry (10 mins)
Rest and Serve (5 mins)
Replace mutton with bone-in chicken. Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Add 1 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat. You can also add more slit green chilies.
For a richer, restaurant-style finish, stir in 2 tablespoons of fresh cream or a paste of 10 soaked cashews at the end of cooking.
After step 4, transfer everything to a slow cooker. Add the water and cook on low for 6-8 hours or on high for 3-4 hours. Add the onion petals in the last 30 minutes of cooking.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and supporting overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body. Iron is essential for forming hemoglobin, preventing anemia, and boosting energy levels.
The recipe uses spices like turmeric, ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant compounds that help combat oxidative stress.
'Do Pyaza' literally translates to 'two onions'. The name reflects the technique of using onions in two different ways in the dish: first, fried to a golden brown (birista) to form the base of the gravy, and second, added as petals near the end for a slight crunch and sweetness.
Absolutely. You can use a heavy-bottomed pot or a Dutch oven. After searing the mutton and building the gravy (steps 1-4), add the water, bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. Add the onion petals in the last 15 minutes.
Mutton Do Pyaza is a rich source of protein and iron from the mutton. However, it is also high in saturated fats from the meat and ghee, making it a calorie-dense dish. It is best enjoyed in moderation as part of a balanced diet.
A single serving of Mutton Do Pyaza contains approximately 450-550 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee used.
Store leftovers 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 over low heat, adding a splash of water if the gravy has thickened too much.
This recipe goes great with these complete meals
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