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Mutton do pyaza

15 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT Mutton do pyaza RECIPE

This mutton do pyaza receipe is, unassuming simple, yet bold, with full of rustic charm and smooky flavours. No tomatoes, no curd no marination is required for the dish. Water is never added, believes it dilute the taste. Best enjoyed with roti or plain hot parathas.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Indian
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. Mutton 1/2 kg
  2. Onions medium size 7-8 pcs
  3. Ginger grated 1 tbsp
  4. Garlic grated 1 tbsp
  5. Salt to taste
  6. Black Cardamom 1
  7. Green Cardamom 2-3
  8. Cinnamon 1. 5 inch
  9. Cloves 4-5
  10. Bay leaves 2
  11. Red chillies 3-4
  12. Shahi Jeera 6-7
  13. Javitri 2 strands
  14. Black peppercorns 1 tsp
  15. Turmeric powder 2 tsp
  16. Black pepper powder 1/2 tsp
  17. Cumin powder 1 tsp
  18. coriander powder 1 tsp
  19. Garam masala powder 1 tsp
  20. Coriander leaves
  21. Mustard oil 3 tbsp
  22. Refined oil 1 tbsp


  1. Wash the mutton and drain.
  2. Take a bowl put half of the sliced onions, mutton, ginger and garlic.
  3. Add all species, 2 tbsp Mustard oil, turmeric powder, red Chilli powder,cumin powder, black pepper powder,. red chilli Saboot and mix it well.
  4. Heat 1 tbsp mustard oil in a kadahi, another half of the sliced onions will be slowly caramelised, then place the mutton mixture in it and mix well.
  5. Now cover the lid and switch the flame on low, leave them for 15 minutes.
  6. The meat used to be so tender and fresh that it released enough juices to cook the meat in that liquid.
  7. After 15 mins open the lid and stir it. Now again cover it & left them in low flame for 5 more minutes.
  8. After 5mins open the lid add refined oil and Garam masala. Mix well, leave them for another 10 mins Dry the released mutton juice in medium - high flame. Now check it whether the mutton is cooked or not. Sprinkle Coriander leaves.
  9. Serve latpat mutton do pyaza with chappati or paratha.
  10. Note : If possible try to make this dish on charcoal, hot coal tends a nice smooky aroma to the dish.

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Ashima Singh
Ashima Singh   Aug-16-2017


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