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Mutton Stew

surabhi singh
20 minutes
Prep Time
45 minutes
Cook Time
4 People
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This recipe has been passed on since generations in our Rajput household by word of mouth primarily..So I thought why not give it a new platform and share it with everyone here! . A bit elaborate but if one follows step by step,it turns out to be one of the yummiest mutton preparations ever!

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • UP
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. Mutton 1 kg
  2. Onions medium 6 - 7 cut into very thin slices
  3. Tomatoes medium 2 finely chopped
  4. Curd 1 cup
  5. Garlic bulb large 1 split into cloves and hand ground
  6. Ginger 1" piece minced
  7. Bay leaves 4
  8. Red chilli 4
  9. Green cardamom 4 pods
  10. Black cardamom 2 pods
  11. Cloves 7-8
  12. Black Pepper 8-10
  13. Caraway seeds 1 pinch
  14. Nutmeg 1 pinch
  15. Dalc2" piece
  16. coriander powder 1 tsp
  17. chilli powder 1 tsp
  18. Turmeric powder 1 pinch
  19. Onion 1 thinly sliced
  20. Desi ghee for frying


  1. Wash the mutton pieces twice in running water and strain and keep aside
  2. Heat desi ghee in a pan and one by one fry minced garlic ginger and all spices so they turn golden. Do not forget the bay leaves and red chillis
  3. Now heat mustard oil in a pressure cooker till it starts to fume. Add the sliced onions and fry till golden brown
  4. Keeping the burner on high flame add the mutton pieces and cook by stirring continously till it leaves some water
  5. Add salt, fried ginger garlic , fried spices , fried tej patta and red chillis , chopped tomatoes , curd and coriander powder , red chilli powder and a pinch of turmeric
  6. Close the lid of the vessel and keep it on high flame till it whistles after which keep it on low flame for 20 mins or depending on how soon it takes for your mutton to cook by experience. Switch off the burner to allow steam to escape
  7. Open the lid and put the cooker over an iron tawa on low flame and cover it with a lid loosely and allow it to simmer for another 20-25 mins. It is this time that your mutton is cooking in its own juices and boling and taking up the flavours of the spices. Do not add water
  8. Keep testing the stew from time to time . It will gradually change its colour to a darker brown and the gravy would get thicker .
  9. Switch off the burner after 25 mins. Remember some variants of mutton take longer to cook say around 40 mins.
  10. Now take the sliced onion and fry it in desi ghee on medium flame till it turns golden brown
  11. Garnish mutton with the fried onions, dry fruits, coriander etc.
  12. Serve hot with jeera rice and roomali roti!

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