Name: Mutton Stew recipe by surabhi singh at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Mutton 1 kg; Onions medium 6 - 7 cut into very thin slices; Tomatoes medium 2 finely chopped; Curd 1 cup; Garlic bulb large 1 split into cloves and hand ground; Ginger 1" piece minced; Bay leaves 4; Red chilli 4; Green cardamom 4 pods; Black cardamom 2 pods; Cloves 7-8; Black Pepper 8-10; Caraway seeds 1 pinch; Nutmeg 1 pinch; Dalc2" piece; coriander powder 1 tsp; chilli powder 1 tsp; Turmeric powder 1 pinch; Onion 1 thinly sliced; Desi ghee for frying

ABOUT Mutton Stew RECIPE

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!

Ingredients Serving: 4

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

Instructions

Wash the mutton pieces twice in running water and strain and keep aside
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
Now heat mustard oil in a pressure cooker till it starts to fume. Add the sliced onions and fry till golden brown
Keeping the burner on high flame add the mutton pieces and cook by stirring continously till it leaves some water
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
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
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
Keep testing the stew from time to time . It will gradually change its colour to a darker brown and the gravy would get thicker .
Switch off the burner after 25 mins. Remember some variants of mutton take longer to cook say around 40 mins.
Now take the sliced onion and fry it in desi ghee on medium flame till it turns golden brown
Garnish mutton with the fried onions, dry fruits, coriander etc.
Serve hot with jeera rice and roomali roti!

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