Mutton Do Pyaza or Ghost Do Pyaza Recipe, Pakistani is a mutton or lamb fry made with lot of onions in it. Hence the name Mutton Do Pyaza.
This Mutton Do Pyaza or Ghost Do Pyaza Recipe, Pakistani calls for onions, to be used in large quantities and in two batches. Once when you fry it in initial stages and second, when you add the onions in the end to give that crunchy flavor.
As my mutton / lamb pieces were very tender, I have cooked them without the use of pressure cooker. But if your mutton / lamb pieces are not so tender or if you want to save some time, then feel free to use the pressure cooker if you wish.
But whenever you can try to cook the mutton without the use of pressure cooker. The taste is simply amazing when you cook on low heat in a pan. Apart from the taste, you will find that the mutton pieces will be intact and not overcooked.
The Mutton Do Pyaza or Ghost Do Pyaza Recipe, Pakistani does not require lot of ingredient list, but rather the main ingredient is the onion and more importantly is the method used for making this dish.
A good side dish for Indian breads (roti, naan, chapathi), or rice varieties like the Jeera Rice Recipe-how to make jeera rice recipe-indian cumin rice
Khichdi, Green Peas Pulao Recipe-Matar Pulao Recipe, or even Lemon Rice recipe-How to make simple lemon rice recipe
Mutton Do Pyaza-Ghost Do Pyaza Recipe, Pakistani can be prepared with chicken also. Try this onion based mutton curry recipe and enjoy cooking.
For more mutton recipes try these Aloo Methi Gosht Recipe-Aloo Methi Gosht ka salan, Kache Keema ke Kabab recipe-how to make kache keema ke kabab, Andhra Mutton Fry Recipe-How to make mutton fry andhra style
Let’s get started with the Mutton Do Pyaza, Ghost Do Pyaza Recipe, Pakistani
- 500 gms mutton / lamb cleaned and cut into small pieces
- 3 onions finely sliced
- 2-3 onions roughly sliced
- 2 tsp whole black pepper
- 2 tbsp ginger garlic paste
- salt to taste
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1 tbsp garam masala powder
Heat the oil in the pan or dish, and add the finely sliced onions and black pepper. Fry till the onions turn translucent.
Add ginger and garlic paste and stir till the raw smell disappears.
Then add the diced mutton and fry till the mutton pieces turn golden brown in color.
Add salt, coriander powder, garam masala powder and red chili powder with 1 cup of water.
Fry until the water is evaporated from the mixture and the meat is cooked ( about 45 mins approximately depending upon the type of the meat ) If necessary add more water.
Now add the remaining roughly sliced onions and fry for further 1 minute. Do not overcook the onions. Retain the crunchiness of the onions.
Serve hot garnished with coriander leaves and lemon.
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