A mutton stew recipe made with lots of onions, whole spices, yoghurt and ginger-garlic paste. That’s it! Unbelievably easy to make and super tasty!
Okay, this is one mutton stew I’m seriously digging this winter. It’s my mother’s hand-me-down recipe in an easy avatar. My mom’s dish tasted divine but also involved lots of cutting and chopping and frying. But me being me (read that LAZY), I wanted the same superb taste without having to do all the grunt work. So, I figured out a way and came up with this modified mutton stew.
In my mom’s version of the dish, the onions (5 big ones, no less) had to be sliced fine and then fried golden brown, the ginger and garlic also had to be chopped fine and fried. Then the mutton was mixed with it and slow-cooked in a heavy-bottomed pan till it was tender and soft.
In my version, gone is all that slicing and dicing. I cut the onions thick (cut them as thick as you like … it doesn’t matter in the end, trust me) and don’t fry them at all. I use ginger-garlic paste so I don’t have to chop the stuff. And I’ve banished the heavy bottomed pan, I use my fast and trusty pressure cooker instead. One step that I do make sure I follow is to brown the meat on high heat after the cooker has opened. This is something I don’t want to skip if I want that lovely reddish brown, stewed look to the mutton. Who wants a pale, sickly looking meat broth with onion pieces floating in it?
The result is that what used to take two hours to make is now ready in half an hour without any compromise on taste! Pssst… my mother has also adopted my modus operandi of late but won’t admit it:)
1. Heat the oil in a stove-top pressure cooker and put in the whole spices. Saute for 1 minute.
2. Add the ginger-garlic paste and saute for 2 minutes.
3. Add the mutton, onion, yoghurt and salt. Saute for 5 minutes.
4. Close the lid of the pressure cooker, turn the heat on high and cook until one whistle.
5. Turn down the heat and simmer for 12 minutes. Remove from the hot burner hob.
6. Once all the steam has escaped and the pressure is released, open the lid and cook on high heat till the meat is browned and the water has evaporated. (around 15-20 minutes). Keep stirring the meat in between to avoid burning.
1. Do not add water at any stage to the dish. The onions release a lot of water and when the pressure cooker opens, you need to cook the meat on high heat to get rid of it. As the water evaporates, the meat will take on a brownish-red colour and the oil will separate. This is an indication that it is done.