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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


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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