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Mutton Do Pyaza

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Adjust Servings:
500 g mutton (cut into pieces)
1 cup sliced onion
1 tbsp ginger garlic paste
1/2 tsp turmeric powdered
1/2 cup curd
1 tbsp Red chili powder
1 tsp cumin seeds powder
1 tsp coriander powder
1 tbsp garam masala
2 green chilies chopped
1/2 tsp lemon juice
2 tbsp olive oil
1 onion roughly chopped in chunks
6 dry red chilies

Nutritional information

118.52 g
219.37 g
95.43 g
1888 mg
545 mg

Mutton Do Pyaza

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy



Most recipes in India are influenced by Middle Eastern dishes, especially Persian. One of the recipes that are pretty famous for meat lovers is mutton do pyaza. While it has its roots from Iran, it is deeply rooted in the city of Hyderabad and also spread to the rest of the country. Do pyaza means two onions; onions are also called ‘pyaaz’ in northern India. Mutton, as most know is goat meat and is also commonly eaten red meat throughout the world.

Health Benefits

Meat contains a good amount of protein with amino acids required for our body.  It also contains a rich amount of zinc, iron, and selenium. Vitamins A, B, and D are also abundant in meat. These vitamins are beneficial for stronger bones and central nervous system.

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How to make Mutton Do Pyaza

  • Take a saucepan, keep it on a medium flame and add 1tbsp oil.
  • Add sliced onion and sauté it till it turns to light brown. Add a little salt for faster cooking.
  • Add Ginger garlic paste. Saute it till the raw smell goes off.
  • Add turmeric powder, meat and mix well. Add little water. Cover the pan and cook it for 30mins on medium flame.
  • Check in between and sauté it. Add little water if required.
  • Add coriander, cumin powder, red chili powder, and yogurt. Mix well, cover the pan with a lid and cook it till it becomes soft.
  • Add Garam masala, sprinkle chopped coriander and salt. Mix well
  • Take another small pan, add 1 tbsp of oil on low flame
  • Add dry red chilies, fry for few seconds till turn brown.
  • Add roughly chopped onion chunks and sauté it till it changes slightly brown.
  • Transfer it to the mutton saucepan. Mix well.
  • Cook it for 10mins on medium flame.
  • Add lemon juice as required.
  • Serve it hot with the combination of rotis or butter naan or rice.


  • There are 312 people in the U.S. listed on with the last name 'Mutton' (Mark Morton, 'Gastronomica', Fall 2010)
  • According to the legend the dish was created when a Mughal emperor Akbar’s courtier  Mullah Do Piaza accidentally added a large number of onions to a dish. The dish evolved in Hyderabad, India, Pakistan, and many other countries around the world and became a staple of Mughal cuisine. (Wikipedia)
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