This Mutton Stew is a hearty and flavorful East Indian dish, perfect for those who enjoy rich, spiced meat dishes.
Tender goat meat is infused with aromatic spices like clove, cardamom, and cinnamon, creating a deeply satisfying and comforting stew.
With protein-rich mutton, fiber from added vegetables like carrots, potatoes, and peas, and healthy fats from ghee or oil, this stew is both nourishing and filling.
Low in carbohydrates yet high in flavor, it pairs beautifully with steamed rice or flatbreads for a balanced meal.
Quick to prepare with a stovetop or pressure cooker method, it’s an excellent option for weeknight dinners, meal prep, or a special weekend feast.
The combination of aromatic spices, tender meat, and vegetables ensures a wholesome, nutrient-dense meal that’s equally suitable for everyday cooking or entertaining guests.
Must-Have Tools for Perfect Results
Heavy-Bottomed Saute Pan
Ideal for browning mutton and sautéing onions, garlic, and spices evenly. Its even heat distribution makes it perfect for soups, stews, and sauces.
Stovetop Pressure Cooker
Speeds up cooking of tough cuts like goat meat while locking in flavor. Essential for tender, succulent stews and versatile for beans, soups, and braised dishes.
Chef’s Knife
Perfect for chopping vegetables, garlic, and ginger with precision. A high-quality knife reduces prep time and ensures even cooking by uniform cuts.
Cutting Board
Provides a stable, sanitary surface for chopping all ingredients safely. Protects countertops and simplifies cleanup, making meal prep faster and more organized.
Wooden Spoon
Used for stirring meat, vegetables, and spices without scratching cookware. Ideal for sauces, soups, and stews, offering comfort and control during cooking.
Authentic Indian Mutton Stew
Equipment
- 1 Heavy-Bottomed Saute Pan
- 1 Stovetop Pressure Cooker
- 1 Chef’s Knife
- 1 cutting board
- 1 Wooden spoon
Ingredients
Mutton and Aromatics
- 1/2 kg mutton goat meat
- 2 tablespoons ghee or oil
- 1 cup onion chopped
- 1 teaspoon garlic minced
- 1 tablespoon ginger minced
- 2 green chilies chopped
- 1 teaspoon rice flour
- 1 cup stock mutton or chicken
Spice Mix
- 1/2 teaspoon clove powder
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 bay leaves
Vegetables
- 1 cup potato diced
- 1 cup carrot diced
- 1 cup green peas
- Chopped cilantro leaves for garnish
Instructions
- Par-Boil the Mutton: Place the goat meat in a pot with 1/2 cup water and a pinch of salt. Bring to a gentle boil and cook for 8–10 minutes until the meat is partially cooked. Drain and set aside, reserving the juices, which can enhance flavor in the next step.
- Sauté the Aromatics: Heat ghee or oil in a heavy-bottomed sauté pan over medium heat. Add the chopped onions and sauté until translucent and lightly golden. Stir in minced garlic, ginger, and chopped green chilies, cooking until fragrant and well blended with the onions.
- Brown the Mutton: Add the par-boiled goat meat to the pan and sauté for 5 minutes, ensuring the pieces are evenly coated with the aromatics. This step develops a rich caramelized flavor that deepens the stew’s overall taste.
- Incorporate Spices and Flour: Sprinkle in the rice flour and continue stirring for 1–2 minutes to remove its raw taste. Add clove, cardamom, cinnamon powders, kosher salt, black pepper, and bay leaves, mixing well to evenly distribute the aromatic spice blend throughout the meat.
- Add Vegetables and Stock: Pour in the mutton or chicken stock and bring the mixture to a gentle boil. Add diced potatoes, carrots, and green peas, stirring to combine. Reduce heat to a simmer, cover, and cook until the vegetables are tender and the mutton is fully cooked, about 35–40 minutes.
- Simmer and Adjust Seasoning: Taste the stew and adjust salt and pepper as needed. Stir occasionally to prevent sticking, allowing the flavors to meld together, creating a rich and aromatic broth infused with the spices and meat juices.
- Garnish and Serve: Remove from heat and sprinkle chopped cilantro leaves over the stew. Serve hot with steamed rice or traditional Indian breads, accompanied by a side of pickle or yogurt for an authentic, hearty meal.
Notes
- Par-boiling the mutton helps remove impurities and reduces overall cooking time.
- Use ghee for authentic flavor, but oil can be substituted for a lighter version.
- Adjust green chilies according to desired spice level.
- Rice flour helps thicken the stew; ensure it is cooked well to avoid raw taste.
- Add vegetables later in cooking to prevent overcooking and maintain texture.
- Garnish with fresh cilantro for aroma and color before serving.
Chef’s Secrets For Rich Flavor
To create a deeply flavorful Mutton Stew, always par-boil the goat meat first; this step ensures tenderness while removing excess impurities.
Browning the meat with onions, garlic, ginger, and chilies develops a rich caramelized base that infuses the stew with complex flavors.
Incorporating aromatic spices like clove, cardamom, and cinnamon gradually allows their essence to bloom without overpowering the dish.
Using ghee instead of oil adds a nutty, authentic taste, while rice flour naturally thickens the broth for a satisfying consistency.
Finishing with chopped cilantro not only enhances aroma but adds a fresh, vibrant touch, elevating the final presentation.
Serving Suggestions For Hearty Meals
Serve this Mutton Stew hot over steamed basmati rice or with traditional Indian breads like naan or chapati.
Pair it with a tangy pickle or a cooling yogurt raita to balance the spiciness and richness.
For a complete meal, complement the stew with lightly sautéed greens or a crisp cucumber salad.
This dish also works well for meal prep, as flavors intensify when stored overnight, making it perfect for a comforting weekday lunch or dinner.
Storage Tips For Best Results
Store leftover stew in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or microwave, adding a splash of water or stock if the consistency thickens.
The stew can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Vegetables maintain their texture better if slightly undercooked during initial cooking, allowing them to stay tender after reheating.
Always garnish with fresh cilantro just before serving for maximum aroma and color.
Frequently Asked Questions Answered
1. Can I substitute mutton with lamb or beef?
Yes, lamb or beef can replace goat meat. Adjust cooking time slightly depending on the meat’s tenderness.
2. Is ghee necessary, or can I use oil?
Ghee adds authentic flavor, but neutral oil works as a lighter alternative without compromising texture.
3. Can I make this stew in a pressure cooker?
Absolutely. Brown the meat first, then cook under pressure for 25–30 minutes to save time and ensure tenderness.
4. How do I make the stew less spicy?
Reduce or omit green chilies and adjust black pepper. You can also serve with yogurt to balance heat.
5. Can I add other vegetables?
Yes! Bell peppers, pumpkin, or turnips can be added for variety. Add harder vegetables early and delicate ones later for optimal texture.
This recipe has been adapted and simplified from the original version by eastindianrecipes. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
