Mutton Stew in Hindi/Spicy Mutton Curry/Mutton Stew/Dhaba Style Mutton Curry with step by step description, tips and precise video – Hello I am Abida, author of this post and today I am going to share a very special, authentic and traditional mutton curry recipe that is Mutton Stew in Hindi/Spicy Mutton Curry/Mutton Stew/Dhaba Style Mutton Curry. Traditionally mutton stew is a royal and delicate mutton curry recipe which has delicious flavours of brewed whole spices and mutton. This mutton stew recipe is very easy to prepare and can be served for lunch as well as dinner. Delhi style Mutton Stew is one of the most cooked dish on Bakra-Eid as well as on special occasions like weddings, family get-togethers etc.. This mutton curry is very well accompanied with fluffy naan, paranthas or rice. Mutton stew is basically a slow cooked recipe but we are going to prepare this traditional mutton recipe in a pressure cooker.
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Serves 4-5 persons
- Mutton – 1 kg
- Oil/Ghee – 1 ¼ cup
- Garlic (Whole) – 50 gms
- Dried Red Chili – 8-10 (broken into halves)
- Green Chilies – 50 gms.(finely chopped)
- Salt – as per taste
- Curd – 1.5 cup or 300 gms.
- Turmeric Powder – 1 tsp.
- Onions (chopped lengthwise) – 300 gms + 1/2 cup
- Ginger – 30 gms (finely grated)
- Coriander Powder – 4 tbsp.
- Green chilies(less spicy) – 5-6 (cut into bite size pieces)
- Cloves (loung) – 8-10
- Black Pepper (kali mirch) – 8-10
- Black Cardamom (badi elaichi) – 1
- Coriander seeds (sabut dhaniya) – 1 tbsp. (crushed into halves)
- Cinnamon (dal chini) – 1 inch piece
- Green Cardamom – 2-3
- Bay Leaf – 1
- In a pressure cooker add cloves, pepper, black cardamom, cinnamon, green cardamom, bay leaf, garlic, mutton, crushed coriander seeds, red chili pieces, chopped green chilies, salt and curd.
- Turn the gas on and mix all the ingredients.
- Add turmeric powder and 300 gms chopped onions.
- Mix well, close the lid and cook the stew for 1-2 whistle on high flame or until mutton gets 75% cooked.
- Open the lid once the pressure is released.
- Give a mix, cover the cooker with a plate and cook the mutton on high flame while stirring occasionally.
- When the liquid remains half, add coriander powder and grated ginger. Mix well and again cook the stew on high flame.
- Keep stirring occasionally.
- Meanwhile on another burner heat oil/ghee for the tadka.
- Reduce the flame and add half cup chopped onions to the hot oil and fry until onions turn golden.
- Pour the tadka/baghar into the stew. Mix and cook at medium to low flame until the oil separates.
- Once the oil gets separated add 2 cups of boiling water and bite size pieces of green chilies. Mix well.
- Cover and cook the stew at low flame (DUM) for 5-10 minutes.
- Garnish the hot mutton stew with chopped coriander leaves, grated ginger and serve with naan, chapatti, parantha or rice.