Mutton Do Pyaza
Also known as Lamb Do Pyaza outside India — is a rich and flavorful Indian curry where tender meat is cooked with a double dose of onions. The name “Do Pyaza” literally means “two onions,” referring to onions added twice — once during cooking and again at the end for sweetness and texture. In this recipe, the juicy mutton (or lamb) absorbs the spices beautifully, giving you a restaurant-style curry that’s hearty, aromatic, and perfect with naan or steamed basmati rice. Whether you call it Mutton Do Pyaza or Lamb Do Pyaza, this dish is pure comfort food from the Indian kitchen.Origin & History of Mutton Do Pyaza
The Do Pyaza style of cooking has its roots in the historic region of Khorasan, located across present-day Iran and Afghanistan. According to food historians, the technique of adding onions at two different stages of cooking travelled into the Indian subcontinent during the Mughal era, where it evolved into the rich, flavorful versions popular today. You can read more about the traditional origins of dopiaza on Wikipedia.
Mutton Do Pyaza
Ingredients
- 500g Mutton bone-in
- 2 Onion medium size
- 2 tbsp Ginger garlic paste
- 2 Tomatoes medium size
- 2 Green chillies
- 1 Bay leaf
- 1 Black cardamom
- 5 Clove
- 10 Peppercorns
- 1 tbsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1 tsp Cumin powder
- Salt to taste
- 5 tbsp Oil
- 300 ml Water
- 2 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 5 Whole red chillies
- 10 shallots(small onions)
- 1 tbsp Whole coriander slightly roasted
- 1 tsp Ginger julienne
- 1 tsp Kasuri methi
- Fresh coriander for garnishing
Instructions
- In a pressure cooker add mutton, onion, ginger garlic paste, green chillies, tomatoes, whole spices, powdered spices, salt and mix well.
- Pressure cook the mutton on high flame for 2 whistles and on low flame for 8-10 minutes or until tender.
- After the steam is released, check if the mutton is cooked. Cook for 1 more whistle if required.
- Once tender cook the mutton on medium high flame until the gravy is thick and oil separates.
- Add coriander powder and garam masala powder and cook for 4-5 mins, stirring continuously.
- Now add whole red chillies, shallots (sambar onions), roasted coriander seeds, julienne ginger and kasuri methi.
- Cook for further 4-5 mins and turn off the flame.
- Garnish with fresh coriander.
- Serve hot with tandoori roti / chapati /roomali roti or naan.
FREQUENTLY ASKED QUESTIONS
What does Do Pyaza mean?
“Do Pyaza” means “two onions” or “double onions.” The dish uses onions in two forms — sliced and chopped — added at different stages for a rich, layered flavor.
What is Mutton Do Pyaza?
Mutton Do Pyaza is an onion-rich curry made with tender lamb or goat meat, cooked with spices and double the quantity of onions.
Which cut of mutton is best for Do Pyaza?
Shoulder or leg pieces with some fat (raan or dasti) work best as they stay juicy and turn tender while cooking.
Can I make Do Pyaza with chicken or vegetables?
Yes, Do Pyaza can also be made with chicken (Murgh Do Pyaza), paneer, and even bhindi (okra). The technique remains the same — double onions.
Why are onions added twice in Do Pyaza?
Onions added first give sweetness and thickness to the gravy, while the second batch adds texture and mild crunch.
How long does mutton take to cook in Do Pyaza?
In a pressure cooker, mutton takes about 15-20 minutes total — cook on high flame for 3 whistles, then on low flame for 10–12 minutes.
In a pan, it may take 45–60 minutes depending on the cut and quality.
Can I use lamb instead of mutton?
Yes, lamb is softer and cooks faster, making it a perfect substitute in Do Pyaza.
What do you serve with Mutton Do Pyaza?
t pairs well with roti, naan, paratha, jeera rice, or simple steamed basmati rice.
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Love this Authentic Mutton Recipe? Don’t miss our easy and delicious Mutton Fry Recipe – juicy, flavorful, and perfect for Party and Weekends!