Mutton Do-Pyaza

Mutton Do-Pyaza by Soni Sahai


  1. Mutton – 1 kg
  2. Onions – 2 Kg, chopped
  3. Ghee – 1/2 kg
  4. Kashmiri Chillies – 6, soaked in water, ground
  5. Bay Leaf – 4
  6. Cinnamon – 2 inch piece
  7. Brown Cardamoms – 4
  8. Green Cardamoms – 4
  9. Cloves – 6
  10. Javitri – 1 Teaspoon, powdered
  11. Peppercorns – 8
  12. Coriander powder – 1 Tablespoon, soaked in water
  13. Garlic Ginger Paste – 1 Tablespoon, heaped
  14. Yogurt – 1 Cup
  15. Kewra – a few drops


Marinate the mutton in the yoghurt for at least 1 hour. Heat ghee in a karahi and fry the onions till golden brown. Remove and drain on paper. Take half the onions and grind them to a paste. Heat the ghee again. Put in the fried onions and the whole spices. Once they crackle put in the marinated mutton, the coriander paste, ginger-garlic paste and the red chilli paste. Brown on a low heat till the water from the mutton dries and the oil separates from the mutton and spices. Add about 1 ½ Cups of water and simmer till the mutton is cooked. Then add the javitri ground onion paste, salt and stir. This preparation has a thick gravy. Add the kewra drops and cover for a few minutes before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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