Recipe Name – Mutton Stew | Less oil recipe, quick & easy
Mutton Stew is cooked in many different ways with variety of vegetables. In this use recipe, I have used basic ingredients available in our kitchen and the specialty of this stew is that we have used very little amount of oil while cooking it. Try this recipe and you will understand that you do not need loads of oil for cooking tasty mutton.
What all do we need?
- Mutton ½ kg (with bones & some fat)
- Thinly sliced onion 500-600 gm
- Chopped tomatoes 200-250 gm
- Green chilies 4-5
- 20 gm finely chopped ginger
- 20 gm finely chopped garlic
- Cumin seeds (Jeera) ½ tablespoon
- Black Cardamom 2
- Green cardamom 4
- Small Cinnamon stick 2
- Dried red chilies 2
- Black pepper corns 10-12
- Cloves 4-5
- Bay leaf
- 2-3 teaspoon ghee/oil
- Turmeric powder ¼ teaspoon
- Red chili powder 1 teaspoon
- Garam Masala 1 tablespoon
- Coriander powder 2 tablespoon
- Black pepper powder ¼ teaspoon
- Kewada water 1 tablespoon
- Chopped green coriander
- Lemon juice 1 tablespoon
- In the pressure cooker, take mutton, add chopped onion, ginger, garlic, all whole spices, salt and ½ cup of water. Mix everything well and close the lid.
- Pressure cook the mutton till 5 to 6 whistles.
- Let the pressure release naturally before opening the lid of the cooker.
- Now transfer everything in the Kadhai (cooking pan) as it is easy to use pan while frying the stew, however you can choose to fry stew in the pressure cooker itself.
- Add tomatoes and dried spices in the stew and mix well. Cover and cook for 5 minutes on medium flame for tomatoes to soften up. You can use ½ cup curd instead of tomatoes as tomatoes are used for tanginess.
- After 5 minutes, uncover the pan and fry mutton high flame till for another 5-7 minutes.
- After 5-7 minutes, add 2-3 teaspoon ghee or oil in the stew and keep on frying till you see all oil on top and desired consistency of the gravy is achieved.
- At last add lemon juice, cook for another minute or 2. Switch off the flame, sprinkle kewada water and chopped green coriander and cover the pan for mutton stew to rest for 15-20 minutes.
- After 15-20 minutes, serve mutton stew with rumali roti, naan or normal roti or rice.
Tips & tricks:
- Frying mutton stew is important to get the right taste and gravy consistency.
- Do not overcook the mutton when using pressure cooker else it will become mushy when frying.
- In this recipe, using mutton with some of its natural fat is important as we are using very little oil/ghee.