The Premier Do It Yourself Guide for Party Planning.

Mutton Do-Pyaza

mutton do pyaza avadh

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.

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