Mutton Stew – Pakistani Style
Main Ingredients
Whole Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Add Spices
Heat 1/2 cup of cooking oil in a pressure cooker. Once hot, add all the whole spices (bay leaf, cumin seeds, crushed coriander, whole dry red chilies, cloves, cinnamon stick, black peppercorns, black cardamom) and for about until fragrant.
Sauté Ginger and Garlic
Add the chopped ginger and garlic to the pressure cooker and for until their raw smell disappears.
Sauté Onions
Add the roughly chopped onions to the cooker. for until they become soft and translucent (soggy).
Brown the Mutton
Add the mutton pieces to the onions. Continue to bhunao (fry) the mutton for about until its color changes and it's lightly browned.
Add Tomatoes and Pressure Cook
Add the halved tomatoes and 1/2 cup of water to the mutton. Close the lid of the pressure cooker and cook for after the first whistle, or until the mutton is tender.
Bhunai (Dry-Frying) and Seasoning
Once the mutton is tender, open the pressure cooker lid. Add salt to taste (if not added earlier, approximately 1 teaspoon). Increase the heat and bhunao (dry-fry) the stew for , stirring occasionally, until all the excess water evaporates and the oil separates from the masala.
Garnish and Serve
Once the stew is well-bhuna and the oil has separated, transfer it to a serving dish. Garnish with fresh green chilies. Serve hot with naan, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Variations
Simple ways to adapt this recipe.
- This stew can also beIngredient swap
This stew can also be prepared with chicken instead of mutton.
Helpful Tips
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Your Notes
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