Mutton Stewby Leena Kohli (@leenakohli)
With just a few ingredients, this recipe brings out the best in tender mutton. Perfect for those chilly days or when you're keeping things simple in the kitchen. Enjoy it with rice or bread for a truly satisfying meal!
- 1kgMutton (Goat, curry-cut pieces)
- 1Bay Leaf
- 10Green Cardamoms (crushed)
- 1tbspGinger (chopped)
- 1tbspGarlic (chopped)
- 1tbspPoppy Seeds
- 1/2tbspDegi Mirch Powder
- Salt as per taste
- 1cupTomato (ground/puree)
- 1tbsplemon juice
Rinse the mutton pieces and remove any excess water.
Heat oil in a deep, heavy-bottomed pot over medium-high heat.
Add the green cardamoms and stir for a few seconds.
Add the chopped ginger and garlic, and cook until golden.
Add the mutton pieces to the pot and mix well. Stir constantly and cook on medium to high flame for 6-8 minutes, or until the mutton lightens in colour. (If the masala sticks to the sides or bottom, sprinkle some water and stir).
Add poppy seeds, degi mirch powder, turmeric and salt to the mutton and combine. Cook for a few minutes.
Now, add the ground tomato or puree and mix. Cover and cook until the oil separates and releases to the surface. Stir occasionally.
Pour in the water and bring the stew to a boil, then reduce the heat to low.
Cover the pot and let the stew simmer for about 60-90 minutes, or until the mutton becomes tender and the flavours are well combined.
Add lemon juice and mix well. Taste the stew and adjust the seasonings according to your preference.
Serve the mutton stew hot with crusty bread or over steamed rice.
Tips & Tricks
This recipe yields approximately 5 servings, but the number of servings can vary depending on the portion sizes, making it suitable for serving 4 to 6 people.
Adjust the amount of water to achieve the desired consistency of the gravy.
Feel free to add more or fewer spices based on your taste preferences.
If you prefer faster cooking, you can use a pressure cooker for the mutton.
Cooking time may vary depending on the quantity and quality of the mutton.
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