Gosht Do Pyaza
Tender, succulent mutton pieces slow-cooked in a rich, aromatic gravy with onions used in two distinct ways. A classic Mughlai dish that's hearty, flavorful, and perfect with naan or roti.
For 4 servings
6 steps. 75 minutes total.
- 1
Step 1
- a.Prepare Onions & Marinate Mutton
- b.Thinly slice 2 onions for the gravy base. Cut the remaining 2 onions into large 1-inch petals and separate the layers; set aside.
- c.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, 1 tsp of the red chili powder, and 1 tsp of the salt.
- d.Mix thoroughly to ensure the mutton is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
Step 2
- a.Create the 'Birista' and Gravy Base
- b.Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green and black cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This fried onion (birista) is the key to the dish's flavor and color.
- 3
Step 3
- a.Sear Mutton and Cook the Masala
- b.Add the marinated mutton to the pan. Increase the heat to high and sear the mutton for 5-7 minutes, stirring, until it's well-browned on all sides.
- c.Reduce the heat to medium. Add the chopped tomatoes, the remaining 0.5 tsp red chili powder, coriander powder, cumin powder, and the remaining 0.5 tsp salt.
- d.Sauté for 8-10 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the masala.
- 4
Step 4
- a.Slow-Cook or Pressure-Cook the Mutton
- b.Pour in 2 cups of hot water and stir well, scraping the bottom of the pan. Bring the mixture to a vigorous boil.
- c.For slow cooking: Cover the pan with a tight-fitting lid, reduce the heat to low, and simmer for 60-75 minutes, or until the mutton is fork-tender.
- d.For pressure cooking: Secure the lid and pressure cook for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally.
- 5
Step 5
- a.Add the Second Batch of Onions
- b.Once the mutton is tender, uncover the pan. Add the reserved onion petals and the slit green chilies to the gravy.
- c.Stir gently to combine. Cook uncovered over medium heat for another 5-7 minutes until the onion petals soften but still retain a slight crunch and their shape.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Sprinkle the garam masala over the curry and give it a final gentle stir.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the first batch of onions to a deep golden brown (birista) is crucial for the authentic rich flavor and color of the gravy.
- 2Using bone-in mutton pieces adds more depth and flavor to the curry compared to boneless.
- 3Ensure the curd is at room temperature and whisked well to prevent it from curdling when added to the pan.
- 4Searing the mutton on high heat before slow cooking helps to lock in the juices, making it more succulent.
- 5For a deeper flavor, you can marinate the mutton overnight in the refrigerator.
- 6Traditionally, goat meat is used, but lamb also works well. Adjust cooking time as lamb cooks faster.
Adapt it for your goals.
Chicken Version (Murgh Do Pyaza)
Replace mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes) or simmer for 20-25 minutes.
Vegetarian Version (Paneer Do Pyaza)Vegetarian Version (Paneer Do Pyaza)
Use 400g of paneer cubes instead of mutton. Lightly pan-fry the paneer cubes until golden and add them along with the onion petals in the final step to prevent them from breaking.
Creamier GravyCreamier Gravy
For a richer, more decadent gravy, stir in 2-3 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
Red meat like mutton is rich in heme iron, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Immunity-Boosting Spices
The recipe incorporates spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a robust immune system.
Frequently asked questions
A typical serving of Gosht Do Pyaza contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used in preparation.