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Mutton Do-Pyaaza

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Mutton Do-Pyaaza
  • Recipe Servings: 6
  • Cook Time:

A succulent mutton dish in which meat pieces are cooked in ghee with cauliflower and lots of masalas.


  • 1 1/2 kg of mutton pieces
  • 100 ml desi ghee
  • 1 inch piece of ginger, chopped
  • 10-12 cloves of garlic, chopped
  • 1/2 cup diced shallots
  • 1 cup of boiled onion paste
  • 4-5 dried red chillies
  • 1 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 300 gms of cauliflower florets, blanched
  • 1 inch piece of cinnamon
  • 1/2 tsp black peppercorns
  • 1/2 tsp cloves
  • 2-3 green cardamoms
  • 1 black cardamom
  • Salt to taste
  • 3-4 cups of water


  1. Into hot ghee, add in the ginger, garlic, diced shallots and dried red chillies, saute for 5-7 minutes.
  2. Season with a tsp of salt, and add in the boiled onion paste and fry the base for 3-4 minutes.
  3. Next, add in the turmeric powder, red chilli powder, coriander powder and salt.
  4. Adding small quantities of water intermittently, bhuno the masala for 12-15 minutes or till the ghee begins to separate from the spices.
  5. Add the mutton pieces, mix well and fry the mutton for 15-20 minutes. 
  6. Pour in 2 cups of water, cover and cook on a low flame for 1 hour or till the mutton pieces are tender.
  7. Add the blanched cauliflower florets. Gently stir into the gravy. Cook uncovered for 5-7 minutes, on a low flame.
  8. Sprinkle over a tsp of simple garam masala made by dry roasting and grinding together cloves, cinnamon, black cardamom, green cardamom and black pepper. Mix well.
  9. Garnish with fresh coriander and serve hot.
Tags: MeatMutton