Go Back
–+ servings
mutton do pyaza

mutton do pyaza, lamb do pyaza

yummy indian kitchen
A simple mutton gravy made using two onion cuts and tomatoes with whole spices.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Course mutton/lamb, non veg
Cuisine Indian, Pakistani/Hyderabadi
Servings 3
Calories 132 kcal

Ingredients
  

For the base:

  • 3 tablespoon oil
  • 1 cinnamon stick/ dalchini
  • 2 cloves/ loung
  • 2 cardamoms / elaichi
  • 1 bay leaf
  • ½ teaspoon cumin seeds/ jeera
  • 2 medium size onions, finely chopped
  • 1 tsp ginger garlic paste
  • 500 gms mutton/ lamb pieces
  • ½ teaspoon red chili powder
  • salt to taste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper corn powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • 2 medium size tomatoes, chopped
  • 1 cup water

For the tempering:

  • 1 tablespoon oil
  • 3 slit green chilies
  • 3 kashmiri red chilies / normal dried red chilies
  • 1 medium size onion, diced into cubes
  • ½ teaspoon ginger garlic paste
  • 1 tablespoon chopped coriander leaves for topping
  • 1 teaspoon lemon extract

Instructions
 

To make the base:

  • Take a pressure cooker, add oil and heat it.
  • Add whole spices such as cinnamon stick, cloves, cardamoms, bay leaf, cumin seeds and saute well.
  • Add chopped onions and saute until they turn soft and translucent.
  • Add ginger garlic paste and saute to get rid of raw smell.
  • Add the mutton/lamb pieces into it.
  • Roast them well until color changes.
  • Add dry spices such as red chili powder, salt, turmeric powder, black pepper corn powder, coriander powder, garam masala powder.
  • Mix well.
  • Add the chopped tomatoes, mix well.
  • Cook the gravy for 5-10 minutes until the tomatoes turn soft.
  • Stir in between and cook the gravy for another 5 minutes.
  • Add a cup of water and mix.
  • Cover the lid and pressure cook the mutton until it gets tender or for 3-4 whistles.
  • Switch off the flame.
  • Release the pressure naturally.
  • Remove the lid and thicken the gravy a bit on low flame.

Give the tempering:

  • Take a tadka pan, add oil and heat it.
  • Add slit green chilies, dried red chilies.
  • Add diced onion cubes, ginger garlic paste and saute for few minutes.
  • Add this tempering to the curry.
  • Garnish with chopped coriander leaves .
  • Add a teaspoon of lemon extract.
  • Mix and Cook the gravy for 2-3 minutes.
  • Turn off the heat.
  • Serve hot with naan.

Nutrition

Nutrition Facts
mutton do pyaza, lamb do pyaza
Amount Per Serving
Calories 132 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 7mg0%
Potassium 30mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 101IU2%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
WANT TO WATCH VIDEO RECIPES?SUBSCRIBE US ON YOUTUBE