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Mutton Do-Pyaaza

By: Aditya Bal
Region: Indian
Dish:Non Vegetarian - Mutton
Main Ingredient: Meat
Servings: 6
Time to Prepare: 1 Hour 30 Minutes


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


Into hot ghee, add in the ginger, garlic, diced shallots and dried red chillies, saute for 5-7 minutes.

Season with a tsp of salt, and add in the boiled onion paste and fry the base for 3-4 minutes.

Next, add in the turmeric powder, red chilli powder, coriander powder and salt.

Adding small quantities of water intermittently, bhuno the masala for 12-15 minutes or till the ghee begins to separate from the spices.

Add the mutton pieces, mix well and fry the mutton for 15-20 minutes.

Pour in 2 cups of water, cover and cook on a low flame for 1 hour or till the mutton pieces are tender.

Add the blanched cauliflower florets. Gently stir into the gravy. Cook uncovered for 5-7 minutes, on a low flame.

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.

Garnish with fresh coriander and serve hot.


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

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