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.

Leave a Reply

Your email address will not be published. Required fields are marked *