Mutton Doh Pyaza

This is one of those fool-proof recipes and when we say ‘ANYONE’ can make it, we mean it!!! And the best part – there is no oil involved.

Mutton Doh Pyaza 


Onions – 4 (Medium size)

Mutton (Lamb, Beef or Goat) 2 lbs (bite size chunks)

Garlic 3 cloves

Ginger– 2 tbsp

Yogurt 2 cups

Green Chilies – optional

Salt to taste

Garam Masala1 heaping tsp

Coriander Powder 1 tsp

Cumin Powder – 1 tsp

Red Chili Powder – to taste/optional

Meat Tenderizer – ½ tsp

Tomatoes – 2 large

Fresh Cilantro – 3 sprigs


  1. Prep by chopping the following finely: 2 Onions, Green Chilies, Ginger and Garlic.
  2. In a pressure cooker, add the following: chopped Onions, washed Meat, Garlic, Ginger, beaten Yogurt, Green Chilies, Salt, Garam Masala, Coriander, Cumin, Red Chili powders.
  3. Add Meat Tenderizer, 1-cup water and mix well.
  4. Pressure cook on high heat for 5 whistles.
  5. After pressure is gone, open cooker and add the rest of the Onions (sliced) and the Tomatoes (chopped).
  6. Cook uncovered on medium heat till the meat is done (approximately 20mins). Cook longer if you like thicker gravy.
  7. Add chopped Cilantro as a garnish and serve.
  8. Serves 4-6


1. For a variation of this recipe, use Chicken instead of Lamb, Beef or Goat. See Chicken Doh Pyaza.

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0 thoughts on “Mutton Doh Pyaza

  1. hi you both have given lots of recipes for chicken they r really awesome n u two r great chiefs.plz can u give me the recipe for mutton rogan ghosh if possible

  2. I admire you for your work and your effort. But if you are willing to take an honest feedback for this dish, then I am sorry to say but this is definitely not do pyaza. Do pyaza means usage of double the amount of onions and uses a good amount of coriander seeds for the flavoring. Even though this recipe is trying to show a quick version-by no means is it a do pyaza.I would recommend to keep the recipe but change the name.

  3. Are all pressure cookers basically the same as far as timing the whistles (old style and new style pressure cooker models)? Will an old pressure cooker take much longer than a newer ones. I am just scared of putting too little water and burning the goat/mutton/lamb.

  4. Hi,

    I also live in TX. Was wondering which stores carry uncooked lamb. Walmart ,Kroger and other american stores usually doesn’t carry them(actually I have never seen there). From where do u buy them?

    1. Hi Rakhee,
      There are lot of Pakistani Stores that have Meat Shops and it’s usually available there. We live in Dallas area and there is Al Markaz and another one in Plano area.

  5. i’m new to my kitchen and recipes so cud anyone just help me wid this question – wat is a meat tenderizer is it yogurt or lemon or any form of liquid that softens the meat?

  6. Hi Leena,
    Unfortunately, there is no magic number (time) for the mutton/lamb to get cooked. It depends on the cut, part of the goat/lamb, bones or boneless and so on…

    I would definately use a tenderizer o it gets done faster and to speed up the process. And keep cooking on medium heat, stirring occasionally and keep checking till the meat is soft and easy to cut. I can guess it would take about 45 min-1 hr.
    Hope that helps!

  7. I tried this recipe and wish to say that it was easy to prepare and taste so delicious. The nice aroma during cooking makes people want to salivate. Thank you so much.

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