East Indian Mutton Stew
Summary
- A hearty and wholesome East Indian Mutton Stew, perfect for the winter season. This recipe features tender mutton with bones, mixed vegetables, and a blend of aromatic spices, creating a flavorful and nutritious dish.
All Ingredients - Main Ingredients
- Mutton with bones 500 gms
- Salt to taste
- Turmeric powder 1 tsp
- Garam Masala 1.5 tsp
- Cloves 2
- Peppercorns 5
- Cinnamon stick 1 inch
- Cooking Oil as needed
- Bay Leaves 2
- Ginger 1 inch grated
- Garlic cloves 10-12 grated
- Green Chillies 6 finely chopped
- Medium Onion 4 finely chopped
- Chicken Maggi cube 1
- Mixed Vegetables (Carrots, French Beans, Potato, Green Peas) 2 cups
- Vinegar 2 tbsp
- Chopped coriander 3 tbsp
- Semolina (Rava) 1 tbsp
Tools You'll Need
- Pressure cooker
- Bowl
Don't have an ingredient? Try these swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Step-by-Step Instructions
Step 1: Boil the Mutton
Place 500g mutton with bones in a pressure cooker. Add approximately 2.5 cups of water, 2 cloves, 5 peppercorns, 1 inch cinnamon stick, 1/2 tsp turmeric powder, and salt to taste. Close the pressure cooker and cook for 6-7 whistles until the mutton is 90% done. Remove the mutton and broth to a separate bowl.
Step 2: Sauté Aromatics
In a heavy-bottomed vessel, heat cooking oil. Add the grated ginger and garlic and on low heat for until fragrant. Add the finely chopped green chilies and continue to briefly.
Step 3: Cook Onions and Spices
Add the finely chopped onions and until they turn translucent (approximately ). Add the 2 bay leaves and continue . Next, add 1.5 tsp garam masala, the remaining 1/2 tsp turmeric powder, and 1 chicken Maggi cube. Stir well and cook until the oil separates from the mixture (approximately ).
Step 4: Add Vegetables and Broth
Add the mixed vegetables (slit French beans, medium cubed potatoes, slit carrots, and green peas). for . Pour in the mutton broth from the pressure cooker. Add a little more water if needed to cover the vegetables. Add a little salt to taste, remembering that salt was added during mutton boiling and the Maggi cube is salty. Stir well.
Step 5: Cook Vegetables
Cover the vessel and let the vegetables cook completely for about on medium heat.
Step 6: Combine Mutton and Thicken Stew
Once the vegetables are cooked, add the boiled mutton pieces to the vessel. Stir everything together. Add 1 tbsp of semolina (rava) to thicken the gravy (this step is optional). Stir again to combine.
Step 7: Final Simmer and Finish
Garnish with chopped coriander. Cover the vessel and let it for another . After , add 2 tbsp of vinegar and stir. Let it cook for 1 more minute, then switch off the flame. Garnish with fresh coriander before serving.
Pro Tips
• Ensure mutton has bones for a richer flavor.
• Cut vegetables uniformly for even cooking.
• Adjust salt to taste, especially if using a chicken bouillon cube.
Variations
• You can add other winter vegetables like cauliflower or peas.
• For a spicier stew, increase the amount of green chilies.
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