Go Back

Authentic Indian Mutton Stew

Jessica T. Brown
A flavorful East Indian Mutton Stew with tender goat meat, aromatic spices, and nutrient-rich vegetables, offering a protein-packed, fiber-rich, and satisfying meal that’s perfect for weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Middle Eastern-inspired,
Servings 8

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.