This mutton stew is simple and easy, made with just a handful of ingredients you probably already have on hand. Made in a pressure cooker in just under 40 minutes this is definitely a kid-approved meal.
Mutton Stew is an authentic East Indian recipe that is made with goat meat and flavored with Indian spices. Taste great when served with steamed rice and some traditional pickle
One of my favorite meals as a kid would have to be this stew with pav! Simple, not spicy, and always popular with the kids. For my kids, I usually make it with lamb meat because I do not get mutton. You can also make it with chicken and reduce the pressure cooker time to 20 minutes.
The original recipe for East Indian mutton stew does not have potatoes, carrots, and peas which is why I put them as optional below. But, I grew up with these because that’s how my mom made this dish. I hope you try it too.
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- Cutting Board
- Kitchen Knife
- Wooden spoon
- Suate pan
- 1/2 kg Mutton Goat meat
- 2 tbsp Ghee or oil
- 1 cup Onions chopped
- 1 tsp Garlic minced
- 1 tbsp Ginger minced
- 2 Green chillies chopped
- 1 tsp Rice flour
- 1 cup Stock mutton or chicken
- ½ tsp Clove powder
- ½ tsp Cardamom powder
- ¼ tsp Cinnamon powder
- ½ tsp Kosher salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1 cup Potato diced
- 1 cup Carrot diced
- 1 cup Green peas
- Cook mutton – Par-boil the mutton in 1/2 cup water and salt. Set aside1/2 kg Mutton
- Saute – In a saute pan, saute the onions in ghee until translucent. Add ginger, garlic, and green chilies. Saute until the onions are almost golden brown. Add the par-boiled mutton and fry for 5 minutes2 tbsp Ghee, 1 cup Onions, 1 tsp Garlic, 1 tbsp Ginger, 2 Green chillies
- Spices – Next, add the flour to the mixture and continue stirring. Add the spices and meat juice from the pan.1 tsp Rice flour, ½ tsp Clove powder, ½ tsp Cardamom powder, ¼ tsp Cinnamon powder, ½ tsp Kosher salt, 1 tsp Black pepper, 2 Bay leaves
- Veggies – Let come to a boil then add potatoes, carrots, and green peas. Cover and cook the mutton stew until the potatoes are tender. Taste and adjust seasoning. Sprinkle chopped cilantro leaves1 cup Stock, 1 cup Potato, 1 cup Carrot, 1 cup Green peas
Pressure cooker/Instant pot
- Brown meat – Heat the stovetop pressure cooker on medium-high heat, add 1 tbsp oil, and brown the mutton pieces on all sides. Once browned remove and set aside. (For Instant pot, use the saute mode) Pro tip – when you add the pieces they will stick to the pan, do not add more oil, instead leave it and let it cook for 2 minutes untouched. The meat will caramelize and then release. This adds more flavor and you don't add excess fat.
- Saute – To the same pressure cooker, add the remaining oil and saute the onions, ginger, and garlic for 2 minutes until the onions are translucent. Then, reduce the heat to low and add the flour. Cook for two minutes then add the spices.
- Simmer – Return the meat back to the pressure cooker along with any juices. Add the chopped potatoes, carrots, and green peas. Then, add the stock/water and season with salt and pepper. Sprinkle chopped cilantro leaves
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