Mutton Stew

Mutton Stew is an authentic East Indian recipe which is made with goat meat and is flavored with Indian spices. Taste great when served with steamed rice and some traditional pickle

Course Main Course

Cuisine East-Indian

Keyword Bottle Masala, East-Indian recipes, mutton, stew

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 229kcal

Author Veena Azmanov

Cost $10

Equipment

Cutting Board
Kitchen Knife
Wooden spoon
Suate pan

Ingredients

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

Spice mix

½ tsp Clove powder
½ tsp Cardamom powder
¼ tsp Cinnamon powder
½ tsp Kosher salt
1 tsp Black pepper
2 Bay leaves

Veggies

1 cup Potato diced
1 cup Carrot diced
1 cup Green peas

Instructions

Stovetop

Cook mutton - Par-boil the mutton in 1/2 cup water and salt. Set aside
1/2 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 minutes
2 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 leaves
1 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

Nutrition