By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Mutton Do Pyaza. The percentage is the share of ingredients the two recipes have in common.
GomenIn Ethiopia · same ingredients· Same technique50%
Fasolia AlichaIn Ethiopia · same ingredients50%
Timatim SalataIn Ethiopia · same ingredients50%
A rich, flavorful North Indian curry featuring tender mutton cooked with onions, which are added in two stages to build layers of sweetness and crunch.
According to eatmundo's ingredient comparison, the closest dish to Mutton Do Pyaza from another cuisine is Gomen (Ethiopia): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Make a paste of the ginger and garlic. Marinate 500g mutton with the yogurt, 6g salt and the ginger-garlic paste for 1 hour to tenderize the meat.
- 2
Heat 3 tbsp ghee in a heavy pot. Thinly slice 2 of the onions (first batch) and fry them on medium-low heat, stirring often, until deep golden-brown and caramelized, not black.
- 3
Remove half of the fried onions and set aside for garnish.
- 4
Add the marinated mutton to the remaining onions in the pot and cook on medium-high heat for 7 minutes, stirring frequently so the yogurt does not stick, until the released liquid has mostly evaporated and the meat is lightly browned.
- 5
Stir in the garam masala and pour in 200ml of water. Cover and simmer on low heat for 75 minutes until the meat is tender and succulent. Check every 20 minutes and add 50ml hot water whenever the pot looks dry, so the curry does not catch.
- 6
Cut the remaining onion (second batch) into thick wedges and add it during the last 10 minutes of cooking.
- 7
Ensure the curry reaches a thick, oil-separating consistency before taking off the heat.
- 8
Serve garnished with the reserved crispy onions.
Frequently Asked Questions
What is Mutton Do Pyaza?
Mutton Do Pyaza is an Indian meat curry featuring mutton slow-cooked with a significant amount of onions, yogurt, and aromatic spices. Typically prepared in ghee, it is a hearty main dish commonly served alongside flatbreads like naan or roti during lunch or dinner.
Why use onions in two stages?
The first batch melts into the sauce to create base sweetness, while the second provides texture and a sharper onion flavor.
Can I use lamb instead of mutton?
Yes, lamb is an excellent substitute, though it may cook slightly faster than older mutton.
How do I ensure the onions don't burn?
Fry them on medium-low heat with constant stirring until they reach a deep golden-brown, not black.
Is this dish very spicy?
It is aromatic and savory rather than fiery; you can add extra chili powder if preferred.