Go Back

Mutton Do Pyaza | Gosht Dopiaza

Mutton Do Pyaza (Gosht Dopiaza) is a scrumptious Indian mutton preparation, loaded with onions and full of mouth watering spicy goodness. A total delight for all mutton lovers!
Prep Time10 mins
Cook Time45 mins
Marination1 hr
Course: dinner, Main Course, Side Dish
Cuisine: Indian, pakistani
Keyword: Lamb do piaza recipe, Mutton Do pyaza recipe
Servings: 4 people

Equipment

  • Large bowl
  • pressure cooker
  • Thick bottomed pan, Kadhai
  • large thick bottomed pan

Ingredients

Marination

  • 1 kg Mutton/Lamb
  • 5 tbsp Yogurt
  • 1 1/2 tbsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Salt
  • 1 tbsp Mustard oil

For the gravy

  • 8 cups Onions Around 6-7 large onions sliced
  • 3-4 Green chillies
  • 3-4 Dried red chilli
  • 2 tbsp Garlic chopped
  • 2 tbsp Ginger chopped
  • 1 tsp Methi seeds (Fenugreek seeds) Roughly pounded in motor and pestle
  • 2x2 inch Cinnamon pound until the crack
  • 6-7 Green Cardamom pound until the crack
  • 7-8 Cloves pound until the crack
  • 2 large Black Cardamom pound until the crack
  • 1/2 tsp Black peppercorns
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder I used Kashmiri red chilli powder
  • 1 tbsp Coriander powder
  • 1 1/2 tsp Sugar
  • Salt to taste
  • 1 cup hot water
  • 5-6 Ghee/Oil Or Use half ghee half oil

Other ingredients

  • 2 cups Onions Sliced
  • 1 tbsp oil
  • Coriander leaves for garnishing chopped

Instructions

  • In a large bowl add all the ingredients under marination and massage the meat with the ingredients really well with hands and keep it aside for at least an hour.
  • Pressure cook the marinated mutton/lamb with 1 1/2 cups of water for 4-5 whistles or until the mutton/lamb is 75 percent cooked. Now separate the meat pieces from the cooking liquid and keep both of them aside for later use. ***Check notes
  • Now separate the meat pieces from the cooking liquid and keep both of them aside for later use. ***Check notes
  • In a skillet or a pan heat a tbsp of oil and fry 2 cups of onion until is crispy and golden brown in colour.
  • Heat ghee or oil or half ghee half oil on medium heat and temper the it with dried red chillies, cinnamon sticks, black cardamoms, green cardamoms, cloves and black peppercorns.
  • Now add 7 cups of sliced onions and sauté the onions until soft and golden brown in colour.
  • Then add the chopped garlic, ginger and slit green chillies. Fry for 1 minute.
  • Now add pounder methi seeds (fenugreek seeds) and continue frying for 3-4 minutes.
  • Now add in the meat minus the cooking liquid and mix the meat with the spiced onion and fry to seal the meat and brown them. Now to the marinade mix 1 cup of hot water and keep it aside.
  • Add turmeric powder, kashmiri red chilli powder and coriander powder.
  • Cook the meat along with the onions on medium heat for 7-8 minutes.
  • Now start adding the cooking liquid a little at a time and cook the mutton/lamb on medium heat. Cover and cook slowly adding the cooking liquid a little at a time. This will take almost 30 minutes to cook the meat with the spice mix and infuse the flavours.
  • Now add 1/2 cup of hot water and the sautéd crispy onions and mix everything well. Now cover and cook for for 10 to 15 minutes. The meat will be very soft almost will fall off the bones. Cook the meat until you get the desired consistency. This dish is basically thick and dry and oil seeps from the sides..
  • Now add the garam masala powder and stir everything well.
  • Finally add chopped coriander leaves and take it off the heat.
  • Serve it with parathas or naan or rice.

Notes

*** You can skip the pre cooking part of the meat and follow the more traditional way of slow cooking the meat. 
Just add the marinated meat (minus the marinade) to the onions and continue the same procedure. Add 1 1/2 cup of hot water to marinade and keep aside.
Continue cooking the same way as stated.
The only difference is the cooking time is cut to almost half when the meat is pre cooked.