Mutton Do Pyaza

🛒 Ingredients

• Mutton (boneless) 125 g · 312 kcal
• Onions 125 g · 50 kcal
• Tomatoes (chopped) 50 g · 9 kcal
• Ginger-Garlic Paste 10 g · 8 kcal
• Plain Yogurt (full-fat) 20 g · 12 kcal
• Mustard Oil 15 g · 135 kcal
• Green Chillies 5 g · 2 kcal
• Fresh Coriander Leaves 5 g · 2 kcal
• Coriander Powder 1 g · 5 kcal
• Cumin Powder 1 g · 4 kcal
• Turmeric Powder 0 g · 2 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Bay Leaf 0 g · 0 kcal
• Cinnamon Stick 0 g · 0 kcal
• Green Cardamom Pods 0 g · 0 kcal
• Cloves 0 g · 0 kcal

👨‍🍳 Instructions

1. Wash and pat dry the mutton pieces; marinate with salt, turmeric, and a little ginger-garlic paste for at least 30 minutes.
2. Slice half of the onions thinly and deep-fry until golden brown and crispy; set aside. Roughly chop the remaining onions.
3. Heat mustard oil in a heavy-bottomed pan or pressure cooker. Add bay leaf, cinnamon stick, green cardamom, and cloves; sauté until fragrant.
4. Add the roughly chopped onions and sauté until they turn light golden brown.
5. Stir in the remaining ginger-garlic paste and sauté for a minute until the raw smell disappears.
6. Add chopped tomatoes and cook until they soften and the oil separates from the mixture.
7. Stir in coriander powder, cumin powder, red chili powder, and the remaining turmeric powder; cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
8. Add the marinated mutton to the pan and brown it on all sides for 5-7 minutes.
9. Whisk the plain yogurt until smooth, then reduce the heat to low and gradually stir it into the mutton mixture; cook for 5-10 minutes, stirring continuously, until the oil starts to separate.
10. Add enough water to barely cover the mutton. Cover and cook on low heat for 60-90 minutes, or pressure cook for 15-20 minutes after the first whistle, until the mutton is tender.
11. Once the mutton is tender, stir in the garam masala, fried onions, and sliced green chillies. Cook for another 5 minutes.
12. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.