🇮🇳 India · Food
Mutton Do Pyaza
By eatmundo · August 3, 2026
🇮🇳 INA rich, flavorful North Indian curry featuring tender mutton cooked with double the amount of onions, which are added in two stages to build layers of sweetness and crunch.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate 500g mutton with yogurt, salt, and ginger-garlic paste for 1 hour to tenderize the meat.
- 2
Heat 3 tbsp ghee in a heavy pot and fry the first batch of thinly sliced onions until deep brown and caramelized.
- 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 sear on high heat for 7 minutes.
- 5
Stir in the garam masala and pour in 200ml of water, cover, and simmer on low heat for 30 minutes until the meat is succulent.
- 6
Add the second batch of onions, sliced into thick wedges, 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 and fresh ginger juliennes.
Frequently Asked Questions
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.
