Mutton Do Pyaza: A Rich and Aromatic Indian Goat Meat Curry
3 hours
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About Mutton Do Pyaza: A Rich and Aromatic Indian Goat Meat Curry
Indulge in the rich flavors of Mutton Do Pyaza, a classic Indian dish celebrated for its generous use of onions. Succulent pieces of goat meat are slow-cooked to perfection in a fragrant gravy, creating a truly unforgettable culinary experience.This recipe unlocks the secrets to achieving the perfect Mutton Do Pyaza, balancing the sweetness of caramelized onions with a complex blend of spices. From the initial searing of the meat to the slow simmering in a spiced onion gravy, each step contributes to the dish's incredible depth of flavor.Perfect for a special occasion or a comforting weeknight meal, this Mutton Do Pyaza recipe is a testament to the artistry of Indian cooking. Prepare to be amazed by its irresistible aroma and taste!
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Recipe Time & More
Prep2 hours
Cook1 hour
Total3 hours
Ingredients
Meat & Aromatics
- 1 kg Mutton cut into 2-inch pieces, goat meat
- 6 Onion 3 finely chopped, 3 thinly sliced
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 1 cup Yogurt whipped
Spices
- 1 stick Cinnamon Stick
- 8 Cardamom pods, green
- 2 Cardamom pods, black
- 8 Cloves
- 1 tsp Cumin Seeds
- 2 tsp Cumin Powder jeera
- 1 tsp Turmeric Powder haldi
- 2 tsp Chili Powder adjust to taste, red
- 1 tbsp Coriander Powder dhania
- 1/2 tsp Garam Masala
- 1.5 tsp Salt or to taste
Other
- 8 tbsp Vegetable Oil
- 1-2 Chili for garnish, green
- 1/4 cup Coriander for garnish
- 4 cup Water
Instructions
Preparing the Mutton and Onions
- Clean and wash the mutton. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and fry until golden brown. Remove and set aside.
Building the Flavor Base
- Add cumin seeds to the pot. Once they begin to splutter, add the green and black cardamom, cinnamon, and cloves. Sauté for 30 seconds until fragrant.
- Add the chopped onions and cook until golden brown. Stir in ginger and garlic pastes and sauté for another minute.
Combining and Simmering
- Add the dry spices (turmeric, red chili powder, cumin powder, coriander powder, and salt). Sauté for 1 minute, stirring constantly, until fragrant. Add 1 cup of water and cook for 2-3 minutes, allowing the spices to bloom.
- Add the seared mutton pieces to the pot. Stir well to combine. Add the fried onions and yogurt. Stir continuously until the water evaporates.
- Add the remaining 3 cups of water. Bring to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, or until the mutton is extremely tender. Stir occasionally to prevent sticking.
Finishing and Serving
- Stir in the garam masala. Taste and adjust seasoning if needed. Garnish with fresh green chilies and cilantro. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Mutton Do Pyaza
- For extra tender mutton, marinate the meat in yogurt and spices for at least 2-4 hours before cooking.
- Don't overcrowd the pot when searing the mutton; work in batches if necessary to ensure proper browning.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more as needed.
- Allow the cooked Mutton Do Pyaza to rest for 10-15 minutes before serving. This allows the flavors to meld and intensify.
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Recipe Nutrition
Calories: 314kcalCarbohydrates: 10gProtein: 3gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 855mgFiber: 1gSugar: 6g
Hem Lata Srivastava
Articles: 200
4 Comments
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Thanks for the inspiration! Looks tasty.
Perfect dish! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Great share.