Spiced Mutton Stew

So, apparently it is #nationalcurrymonth. Although I do not need a reason to cook and consume curry but this definitely is a reason to introduce you to a recipe which checks all the boxes of a curry but tastes like no other. Warm and rich with spices, extracting a deep flavor from the mutton itself and balanced perfectly by yogurt, this is a stew in the form of a curry or curry in the form of a stew. You may call it whatever, but it doesn’t take away from its luscious, gut soothing taste. Paired with a bowl of piping hot rice or even on its own, it makes for a perfect cool weather meal and perfect panacea for that lingering cold too.

Spiced Mutton Stew


  • Mutton, cleaned and cut into 2 inch pieces- 500 gm (mutton with fat adds to the taste)
  • Onion, small sized sliced fine- 6
  • Yogurt (for the marinade)-2 cups (enough to completely immerse the mutton)
  • Ginger (grated fine)-1 tablespoon
  • Garlic (chopped fine)-1 tablespoon
  • Bay leaf- 2 small
  • Cinnamon stick- 1 inch
  • Black and green whole cardamoms- 2 and 4 pieces each
  • Black pepper- ½ teaspoon
  • Cloves- 8-10 pieces
  • Green chilies- 2 or to taste
  • Ghee (for the marinade)-1.5 tablespoon
  • Turmeric- 1 teaspoon
  • Salt- 1.5 teaspoon or to taste
  • Sugar-2 teaspoon (optional)
  • Coriander leaves chopped fine-2 tablespoons for garnish


  1. Hand pound all the spices (bay leaf, cinnamon, black and green cardamoms, black pepper, cloves) in a mortar and keep aside
  2. Mix well all ingredients except coriander leaves in a deep bowl, cover and marinate for 2 hours at room temperature
  3. After 2 hours place the mixture in a thick-bottomed wok or pressure cooker, cover and cook until the meat is tender. If using a wok remove the cover and stir intermittently once or twice; uncovering it too often would delay the cooking time. If using a pressure cooker, cook with the lid on a high flame for 7-10 minutes, then release the pressure and take off the lid
  4. If the stew is too watery, bring it to desired consistency stirring intermittently over a medium-high flame
  5. Garnish with chopped coriander and serve hot with a side of steamed rice or by its own.


Calories (per serving)- 250 Nutrition- Protein/Monounsaturated fat/Iron/Zinc/Potassium/Vitamin B12 It does wonders for your- Muscles/Anemia/Stamina This is “My 1pm Meal”


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