This hearty Mutton Stew is a comforting East Indian classic, brimming with tender goat meat, aromatic spices, and wholesome vegetables.
Rich in protein and fiber, it delivers essential nutrients while keeping fats moderate.
Perfect for everyday meals, it’s satisfying, easy to prepare, and ideal for meal prep.
A one-pot delight that pairs beautifully with rice or bread.
Easy Mutton Stew
Equipment
- 1 Cutting board
- 1 Kitchen Knife
- 1 Wooden spoon
- 1 Sauté Pan or Pressure Cooker
- 1 measuring cup
Ingredients
Mutton & Fats
- 500 g Mutton goat meat
- 2 tbsp Ghee or oil
Aromatics & Spices
- 1 cup Onions chopped
- 1 tsp Garlic minced
- 1 tbsp Ginger minced
- 2 Green chillies chopped
- 1 tsp Rice flour
- ½ tsp Clove powder
- ½ tsp Cardamom powder
- ¼ tsp Cinnamon powder
- ½ tsp Kosher salt
- 1 tsp Black pepper
- 2 Bay leaves
Vegetables & Stock
- 1 cup Stock mutton or chicken
- 1 cup Potato diced
- 1 cup Carrot diced
- 1 cup Green peas
Instructions
- Prepare the Mutton: Begin by thoroughly rinsing the goat meat under cold water to remove any impurities. In a medium saucepan, add the mutton pieces along with ½ cup of water and a pinch of salt. Bring it to a gentle boil over medium heat, then reduce to a simmer. Allow the meat to cook partially until it is just tender but not fully cooked, about 10–12 minutes. Drain and set aside, keeping the cooking liquid to use later for added flavor. Par-boiling ensures that the meat becomes soft while retaining all its juices during the final cooking.
- Sauté Aromatics: Heat 2 tablespoons of ghee or oil in a large sauté pan over medium heat. Add the chopped onions and stir occasionally until they turn translucent and soft, releasing their natural sweetness. Next, add the minced garlic, ginger, and chopped green chillies. Continue to sauté for 3–4 minutes until the onions begin to turn golden brown at the edges and the mixture becomes aromatic. This step builds the foundational flavor for the stew.
- Incorporate Spices and Flour: Sprinkle 1 teaspoon of rice flour over the sautéed aromatics and stir continuously for about 2 minutes. This helps slightly thicken the stew later. Then, add all the prepared spices: ½ teaspoon clove powder, ½ teaspoon cardamom powder, ¼ teaspoon cinnamon powder, 1 teaspoon black pepper, ½ teaspoon kosher salt, and 2 bay leaves. Stir the mixture thoroughly to coat the onions and release the fragrances of the spices. This step ensures that every bite of the stew is infused with deep, layered flavors.
- Add Par-Boiled Mutton and Browning: Carefully add the par-boiled mutton pieces into the sauté pan. Toss them gently with the spice and aromatics mixture, making sure each piece is well-coated. Cook the meat on medium heat for about 5 minutes, allowing it to brown slightly and develop a richer flavor. During this step, the meat absorbs the spices while the exterior caramelizes, enhancing both taste and texture.
- Combine Vegetables and Stock: Once the mutton is well-coated and lightly browned, pour in 1 cup of stock (either mutton or chicken) along with any retained juices from the par-boiled meat. Stir to combine. Add 1 cup diced potatoes, 1 cup diced carrots, and 1 cup green peas into the pan. Mix gently to ensure even distribution of vegetables around the meat. The vegetables add natural sweetness, fiber, and texture to the stew while cooking in the flavorful liquid.
- Simmer the Stew: Bring the entire mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan with a lid. Allow the stew to simmer for 25–30 minutes, stirring occasionally to prevent sticking. Check the tenderness of the potatoes and carrots with a fork. The stew is ready when the vegetables are soft, the meat is tender, and the flavors have melded together beautifully.
- Adjust Seasoning and Garnish: Taste the stew and adjust the seasoning with additional salt or pepper if needed. Finally, sprinkle freshly chopped cilantro leaves over the top to add freshness and a hint of herbaceous aroma. This final touch brightens the dish and makes it visually appealing.
- Serving Suggestion: Serve the hot Mutton Stew immediately with steamed basmati rice, buttered naan, or a side of your choice. The rich, protein-packed, and nutrient-dense stew works beautifully for a hearty dinner, meal prep, or family gatherings. Leftovers taste even better the next day as the flavors continue to deepen.
Notes
- Par-boiling the mutton ensures tenderness and reduces cooking time.
- Ghee enhances flavor, but oil can be used as a lighter alternative.
- Rice flour helps thicken the stew naturally without clumping.
- Adjust spice levels to your preference; green chillies can be omitted for a milder flavor.
- Freshly chopped cilantro adds aroma and a bright finishing touch.
- This stew tastes even better the next day as flavors deepen.
- Perfect for meal prep or serving at family gatherings.
- Can be paired with steamed rice, naan, or flatbreads for a complete meal.
Chef’s Secrets for Maximum Flavor
To achieve the richest flavor, always allow the onions, garlic, and ginger to sauté until they’re golden brown.
This caramelization develops deep, natural sweetness that complements the spices and meat.
Par-boiling the mutton first locks in juices while reducing overall cooking time, preventing the meat from becoming tough.
Adding rice flour gradually while sautéing ensures a smooth, slightly thickened stew.
Lastly, letting the stew rest for a few minutes before serving allows the flavors to meld beautifully.
Serving Suggestions for Family Meals
Serve this hearty Mutton Stew piping hot with fluffy steamed basmati rice or buttery naan.
For a lighter option, pair it with whole wheat chapati or a side of roasted vegetables.
A tangy Indian pickle or a fresh yogurt raita can elevate the flavors further.
This stew is also perfect for meal prep; it reheats well and retains its rich, savory taste, making it ideal for busy weekdays or casual family dinners.
Storage Tips for Best Quality
Store leftover Mutton Stew in an airtight container in the refrigerator for up to 3–4 days.
When reheating, do so on low heat to prevent the meat from drying out, adding a splash of water or stock if necessary.
For longer storage, freeze the stew in portioned containers for up to 2 months.
Thaw overnight in the refrigerator and reheat gently.
Always store garnishes like cilantro separately to maintain freshness and color.
Frequently Asked Questions
1. Can I use other meats instead of goat?
Yes, lamb or beef can be used as a substitute. Adjust cooking times accordingly, as different meats vary in tenderness.
Chicken can also work but will require less cooking time.
2. How can I make this stew spicier or milder?
For a milder stew, reduce or omit the green chillies and black pepper.
To increase heat, add extra green chillies or a pinch of red chili powder according to your taste.
3. Can I make this stew in an Instant Pot?
Absolutely! Use the sauté mode to brown the meat and sauté the aromatics, then cook on high pressure for 20–25 minutes.
Use a natural pressure release for tender, flavorful meat.
4. Is this stew suitable for meal prep?
Yes, this Mutton Stew is ideal for meal prep. It keeps well in the fridge for several days and freezes beautifully.
Reheat gently on the stovetop or microwave before serving.
5. Can I adjust the vegetables in the recipe?
Definitely. Potatoes, carrots, and peas are traditional, but you can add other hearty vegetables like bell peppers, beans, or squash.
Just ensure they are diced uniformly to cook evenly with the meat.
