Delhi
Mutton do pyaza
Mutton cooked with a mountain of onions, half melted, half chunky. Sweet, rich and hearty.
100 minTime
42 gProtein each
mediumSpice
Make it your way
Grandma's wayMutton, onions twice, a rich masala.
The original441kcalsame
42 gproteinsame
4 gfibresame
100minutessame
Classic mutton do pyaza.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Marinate the mutton with curd, ginger garlic paste, powders and salt for 1 hour.
- 2In a pressure cooker, heat ghee and oil, add whole spices and fry the sliced onions until deep golden.
- 3Add the mutton and marinade and bhuno on high heat for 10 minutes, then add water and pressure cook 5 to 6 whistles. Let pressure release naturally.
- 4In a separate pan, sear the onion chunks in a spoon of ghee until edges brown but they stay crisp. Add to the mutton.
- 5Simmer open 5 minutes until the gravy coats the meat. Finish with garam masala and ginger.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.