Mughlai Mutton Stew Recipe
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Mughlai Mutton Stew is a delicious curry from northern India. Soft and succulent mutton pieces are cooked with onions, yogurt, and a blend of spices. It is one of those curries I crave when I want something rustic with the mutton flavor shining through.
This stew has no dry spices, lending it a unique flavor and distinguishing it from other mutton curries. It is easy to prepare, requires minimal pantry ingredients, is gluten-free, and comes together in under 60 minutes. Serve it with Indian bread for a hearty meal.
If you like this recipe, you may also enjoy trying Kerala Style Mutton Curry, Mutton Rara Curry, Mutton Rogan Josh, and Railway Mutton Curry.
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Table of Contents
Ingredients
- Mutton – Buy pieces from the leg and shoulder, which are best for making curries.
- Whole Spices – This curry is flavored with whole spices such as cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), green cardamoms (hari elaichi), cinnamon (dalchini), nutmeg (jaiphal), mace (javitri), dry red chilies, and bay leaves (tejpatta).
- Fried Onions – The addition of Crispy Fried Onions makes this curry rich in flavor. You can make fried onions at home beforehand and store them, making them readily available for use when preparing curries or biryani.
- Others – You will also need ghee, oil, red onions, plain yogurt (also known as dahi or curd), and salt.
This is a very basic mutton stew recipe. You can add 2 tablespoons of ginger garlic paste, 1 teaspoon of green chili paste, 1 tablespoon of coriander powder, and 1 teaspoon of roasted cumin powder to make it even more flavorful.
You can also add a tablespoon of mutton masala powder.
How To Make Mughlai Mutton Stew
Step 1: Add the following ingredients to a mortar and pestle.
- 6-7 cloves
- 10-12 black peppercorns
- 2 black cardamoms
- 2 green cardamoms
- 1 inch piece of cinnamon stick
- 1 mace flower
- ¼ nutmeg
Step 2: Gently crush the spices.
Step 3: Press the SAUTE button on the Instant Pot.
Step 4: When it says HOT, add 2 tablespoon ghee and 2 tablespoon oil.
Step 5: Add the following ingredients once the ghee is hot, and saute for 4-5 seconds.
- crushed spices
- 2 bay leaves
- 4-5 dry red chilies (broken into small pieces)
Step 6: Add 250 g red onions (thinly sliced) and cook for 3-4 minutes, stirring frequently.
Step 7: Add 1 pound (500 g) bone-in goat mutton (cut into 1-½-inch pieces) and cook for 6-7 minutes, stirring frequently.
Step 8: Now add the following ingredients and mix well.
- 1 cup plain yogurt, whisked
- 1 teaspoon salt
- ½ cup crispy fried onions
Step 9: Add ¼ cup of water and mix well.
Step 10: Close the Instant Pot lid and set the valve to the sealing position.
Step 11: Press PRESSURE COOK and set the timer to 25 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Step 12: Release the remaining manually and open the lid.
Step 13: Check for salt and add more if needed. Serve hot.
Note – To cook the curry in a traditional pressure cooker, follow the recipe until water is added on medium-high heat. Pressure cook for 1 while on medium-high heat. Then, reduce the heat to low and cook for 25 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid and serve.
Other Indian Non-Vegetarian Curry Recipes We Recommend
Mutton Curries
Laal Maas Recipe (Authentic Rajasthani Style)
Chicken Curries
Best Homemade Chicken Tikka Masala
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Mughlai Mutton Stew Recipe (Old Delhi Style)
Ingredients
- 6-7 cloves (laung)
- 10-12 black peppercorns (kali mirch)
- 2 black cardamoms (badi elaichi)
- 2 green cardamoms (hari elaichi)
- 1 inch piece of cinnamon stick
- 1 mace (javitri)
- ¼ nutmeg (jaiphal)
- 2 bay leaves (tej patta)
- 4-5 dry red chilies (broken into small pieces)
- 2 tablespoons ghee
- 2 tablespoons oil
- 250 grams red onions (thinly sliced)
- 1 pound bone-in goat mutton (500 g, cut into 1 and ½ inch pieces)
- 1 cup plain yogurt (dahi, curd) (whisked)
- 1 teaspoon salt (or to taste)
- ½ cup crispy fried onions
Instructions
- Add cloves, black peppercorns, black cardamoms, green cardamoms, cinnamon stick, mace flower, and, nutmeg to a mortar and pestle.
- Gently crush the spices.
- Press the SAUTE button on the instant pot.
- When it says HOT, add ghee and oil.
- Once the ghee is hot, add crushed spices and dry red chilies, and saute for 4-5 seconds.
- Add onions and cook for 3-4 minutes, stirring frequently.
- Add mutton and cook for 6-7 minutes, stirring frequently.
- Now add yogurt, salt, and crispy fried onions, and mix well.
- Add ¼ cup of water and mix well.
- Close the instant pot lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 25 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining manually and open the lid.
- Check for salt and add more if needed. Serve hot.
- Note – To cook the curry in a traditional pressure cooker, follow the recipe until water is added on medium-high heat. Pressure cook for 1 while on medium-high heat. Then, reduce the heat to low and cook for 25 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and serve.
very easy to make different normal recipes yet very tasty. thanx for the excellent demostration. my family loved it.
It tastes scrumptious . Was finding out for this recipe since long time.
Only I could not turn the colour in the same way. Please guide
It could depend on the quality of spices.
Love this recipe. I think it’s pretty close to authentic! Let it stew in the crock pot for 5 hours and came out nice and tender. My favorite cuisine in Indian and I’m always looking to learn what I can about it. Made this for Easter dinner.
Happy to hear this Henry 🙂