Mutton Do Pyaza
A classic Mughlai mutton curry characterized by onions added at two different stages.
About this dish
Originating from the royal kitchens of the Mughals and perfected in the lanes of Old Delhi, this dish literally translates to 'mutton with two onions.' It refers to the two stages of adding onions—first for the base gravy and second for crunch and sweetness. Traditionally served at celebratory feasts, its distinction lies in the rich, caramel-colored gravy that balances the heat of whole spices with the natural sugars of the onions.
Ingredients
Primary Ingredients
- 750g Mutton (goat meat), cut into 1.5 inch cubes
- 500g Red onions, finely sliced for the base
- 200g Red onions, cut into large 1-inch petals for the finish
- 100ml Mustard oil or Ghee
- 2 tbsp Ginger-garlic paste
- 150g Curd (yogurt), whisked until smooth
Whole Spices
- 2 Black cardamom pods
- 4 Green cardamom pods
- 1-inch Cinnamon stick
- 4 Cloves
- 1 tsp Cumin seeds
- 2 Dried red chillies
Powdered Masala
- 2 tsp Coriander powder
- 1.5 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Roasted cumin powder
- 1.5 tsp Salt (or to taste)
Method
- 1
Tempering the Oil
Heat the mustard oil in a heavy-bottomed pressure cooker or handi until it reaches smoking point, then cool it slightly. Reheat on medium and add the whole spices (cardamoms, cinnamon, cloves, cumin, and dried chillies) until they sizzle and release a toasted aroma.
- 2
Browning the Base Onions
Add the 500g of finely sliced onions to the oil. Sauté on medium-high heat for 12-15 minutes, stirring frequently, until they turn a deep golden brown (birista stage) without burning.
- 3
Searing the Mutton
Increase heat to high and add the mutton pieces. Bhuna (sear) the meat for 8-10 minutes until the moisture evaporates and the meat turns opaque and slightly browned on the edges.
- 4
Aromatic Infusion
Add the ginger-garlic paste and sauté for another 3 minutes until the raw smell disappears. This step is crucial for removing the gamey odor of the mutton.
- 5
Spice Incorporation
Reduce heat to low and add the coriander, red chili, turmeric, and cumin powders along with salt. Splash a little warm water to prevent the spices from scorching and cook until oil separates.
- 6
Yogurt Base
Slowly stir in the whisked curd while continuously stirring on low heat to prevent curdling. Continue cooking until the gravy turns glossy and the oil floats on top.
- 7
Pressure Cooking
Add 250ml of warm water, seal the lid, and pressure cook for 4-5 whistles (about 20 minutes) or until the meat is 90% tender. If using an open pot, cover and simmer for 50 minutes.
- 8
The Second Onion Phase
Release pressure naturally and open the lid. Add the 200g of onion petals. Simmer uncovered for 6-8 minutes; the onions should soften and become translucent but retain a slight bite.
- 9
Finishing Touch
Check the salt and consistency. The gravy should be thick and coat the meat. Garnish with julienned ginger and fresh coriander leaves before serving.
Notes & variations
- If using mustard oil, always heat it to the smoking point first to remove its pungent raw flavor.
- Do not overcook the second batch of onions; they are meant to be a texture contrast.
- Substitute goat meat with lamb if preferred, reducing pressure cooking time by one whistle.
- Leftovers taste better the next day as the flavors penetrate deeper into the meat.
Serve with
Serve hot with Khamiri Roti or Garlic Naan and a side of mint laccha pyaza.
Cook's note
Rub the mutton with a teaspoon of raw papaya paste for 30 minutes before cooking for ultra-tender meat.