Step-by-Step Instructions

1. 1.Boil the Mutton

   Place a pressure cooker on the stove. Add 750 grams of cleaned mutton. Add enough water to cover the mutton. Add 3/4 teaspoon of salt. Close the pressure cooker lid.

2. 2.Pressure Cook the Mutton

   Bring the pressure cooker to full pressure, then cook for 13 minutes. After 13 minutes, turn off the heat and allow the pressure to release naturally.

3. 3.Prepare Mutton and Stock

   Once the pressure is released, open the cooker. Drain the mutton stock (yakhni) into a separate bowl and set aside. Separate the mutton pieces.

4. 4.Sauté First Batch of Onions and Spices

   Place a pot on the stove and turn on the heat. Add 1/2 cup of mustard oil. Once the oil is hot, add 1 pinch of asafoetida powder and 1/2 teaspoon of white cumin. Sauté until the cumin crackles. Add 3/4 cup of finely chopped onions and sauté until they become translucent.

5. 5.Add Mutton and Aromatics

   Add the boiled mutton pieces to the pot. Add 2 finely chopped green chilies, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste. Increase the flame and sauté everything well for a few minutes.

6. 6.Incorporate Ground Spices and Stock

   Add 1 teaspoon of ground coriander and 1 teaspoon of roasted and ground cumin. Sauté briefly. Add some mutton stock (yakhni) as needed to prevent the mixture from sticking to the bottom of the pot, and continue sautéing.

7. 7.Add Black Pepper and Yogurt

   Add 1/2 teaspoon of crushed black pepper. Add 1/2 cup of whisked yogurt. Reduce the flame to low, mix well, and continue to sauté until the oil separates from the mixture.

8. 8.Add Lemon Juice

   Squeeze in the juice of 1 lemon (or more, according to your taste preference). Mix thoroughly.

9. 9.Prepare and Add Second Batch of Onions

   Cut one medium onion into quarters and separate its layers. Add these quartered onion pieces to the pot. Also, add 1/4 cup of chopped fresh coriander and 2-3 sliced green chilies.

10. 10.Final Sauté and Seasoning

    Mix all the ingredients well, cooking just until the newly added onions soften slightly but still retain some crunch. Add 1/4 teaspoon of crushed fenugreek leaves (kasuri methi) if desired. Mix again. Taste and adjust salt if necessary. Turn off the heat.

11. 11.Serve and Garnish

    Transfer the Mutton Do Pyaza into a serving dish. Garnish with julienned ginger, chopped fresh coriander, sliced green chilies, and lemon wedges. Serve hot.