Delicious mutton stew recipe you can try at home
Cook, heat and repeat!
Published 26.10.22, 05:58 AM
Image courtesy: Shutterstock
There’s a sudden nip in the air and it’s time when you long for a rich and tasty broth. And what’s better than a bowl of mutton stew? Here’s a quick and easy recipe that will leave you craving for more every time you make it at home.
Ingredients:
- Boneless mutton: 300gm (80:20 meat and fat ratio)
- Onion paste: 2 tablespoons
- Ginger and garlic paste: 1 tablespoon
- Green chilli paste: 1 teaspoon
- Crushed blackpepper: 2 teaspoons
- Bay leaves: 2 large
- Whole blackpepper: 1 teaspoon
- Cinnamon: 1
- Cardamoms: 2
- Cloves: 2
- Finely chopped green chillies: 2-3
- Finely chopped lemongrass: 2 tablespoons
- Finely chopped coriander leaves: 1 tablespoon
- Button mushrooms cut into halves: 6-7
- Coconut milk: 200 gm
- Salt
- Sugar
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Thin and round lemon slice: 1
Recipe:
- Marinate the mutton with onion, ginger, garlic and green chilli paste. Make sure to mix it well. Then add salt, crushed black pepper and one tablespoon of olive oil. Cover and let it rest for about 15-minutes. Marinating the meat overnight is recommended.
- In a pressure cooker, add one tablespoon of olive oil and butter each and allow them to melt. Then, add the bay leaves, whole blackpepper, cinnamon, cardamoms and cloves. Saute well until they start leaving an aroma.
- Add the marinated mutton and give one good stir. Cook on high flame without a lid for 10 minutes and then on low flame with a lid loosely put for 15-20 minutes.
- Divide the coconut milk into two halves. Mix one half with 1 cup water, and keep the other half aside.
- Add the water and coconut milk mix to the pressure cooker, close the lid and keep the flame low to medium. Let the mutton cook till four or five whistles.
- Uncover, check the seasoning and add the remaining coconut milk and simmer on medium heat for seven to eight minutes.
- Add mushrooms, finely chopped green chillies, a pinch of sugar and cook for five minutes on medium flame without the lid.
- Check the seasoning, add chopped lemongrass and coriander leaves, drizzle one tablespoon of butter and cook on high flame for two minutes.
- Pour the piping hot broth into a bowl. Add a lemon slice, sprinkle some black pepper powder on the top and your mutton stew is ready!
— Pooja Mitra
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