Step-by-Step Instructions

1. 1.Boil Mutton

   Place 750g cleaned mutton in a pressure cooker. Add enough water to submerge the mutton and 3/4 tsp salt. Close the pressure cooker, place the weight, and turn on high heat. Once pressure is built (whistle starts), reduce heat and cook for 13 minutes.

2. 2.Release Pressure and Drain Mutton

   Turn off the heat and allow the pressure to release naturally. Open the cooker, drain the mutton, and reserve the broth for later use.

3. 3.Prepare Base Gravy

   Place a pot on the stove and turn on heat. Add approximately 1/2 cup mustard oil. Once hot, add a pinch of asafoetida powder and 1/2 tsp whole white cumin. Sauté until the cumin crackles. Add 1 finely chopped medium onion and sauté until translucent.

4. 4.Add Mutton and Aromatics

   Add the boiled mutton, 2 finely chopped green chilies, 1 tsp garlic paste, and 1 tsp ginger paste. Increase the flame and sauté well for a few minutes until the mutton is lightly browned.

5. 5.Incorporate Spices and Broth

   Add 1 tsp ground coriander and 1 tsp roasted and ground cumin. Continue sautéing. If the mixture starts sticking to the bottom, add a small amount of the reserved mutton broth to deglaze and prevent burning.

6. 6.Add Black Pepper and Yogurt

   Add 1/2 tsp black pepper. Reduce the flame to low. Add 1/2 cup whisked yogurt and mix well. Cook gently until the yogurt blends into the gravy and the oil separates from the mixture.

7. 7.Add Lemon Juice and Final Onions

   Squeeze the juice of 1 lemon into the pot. Add 1 medium onion, diced into large pieces (petals). Add 1/4 cup chopped fresh coriander and 2-3 sliced green chilies. Mix well and continue to sauté.

8. 8.Add Kasuri Methi and Adjust Seasoning

   Add 1/4 tsp dried fenugreek leaves (kasuri methi), if using. Mix gently. Taste and adjust salt if necessary (add a pinch or two if needed). Cook for a few more minutes until the diced onions are slightly softened but still retain some crunch.

9. 9.Serve and Garnish

   Turn off the heat. Dish out the Mutton Do Pyaza into a serving bowl. Garnish with julienned ginger, chopped fresh coriander, sliced green chilies, and lemon wedges. Serve hot with your choice of bread or rice.