Mutton Stew
A light, mildly sweet mutton stew—a Siddique family recipe
- Cooking time60 mins
Calorieskcal
This mutton stew is a family recipe that is very easy to make and requires very little active cooking time. You have to pressure cook the mutton with all of the other ingredients until the mutton is soft, and then dry up some of the excess moisture until it is thickened to your liking. We served this with a khuska polao and a green salad, but you can eat this with plain rice, or even paratha or rooti.
This mutton stew is very similar to the mildly sweet stew that you may have encountered at Mughlai restaurants in Calcutta. The sweetness comes from the large quantity of onions that go into this dish.
As you can probably tell by looking at the ingredient list, this recipe is all about the mutton. Select a good cut of mutton—we are using a mix of seena (that is, ribs,not chops) and raan (specifically front leg and shoulder). The mutton should be on the bone and have plenty of fat. It will not taste good if you make this with a generic supermarket "curry cut" with no fat or bones.
Books in this recipe
Ingredients
- 1 kg mutton
- 800 g onions (sliced)
- 1 tbsp ginger paste
- 1½ tbsp garlic paste
- 1 black cardamom
- 2 green cardamom
- 2 cloves
- 2 cinnamon
- 15 peppercorns
- 2 bay leaves
- 6 dried red chillies
- 100 g yoghurt
- 1 cup vegetable oil
- salt
Method
- Slice the onions. Make ginger paste and garlic paste.
- Fry the mutton pieces until slightly brown.
- Transfer the mutton to a pressure cooker, along with the sliced onions and all the other ingredients listed.
- Pressure-cook until the mutton is about 95% done.
- Transfer the mutton back to the kadai, and braise everything until it is a rich brown colour.
- Serve with biryani, khushka, or naan.
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