Mutton stew cooked over slow flame with lots of onions,gives a unique subtly sweet flavour to mutton. This dish goes well with roti, paratha, bread or rice. Mutton releases its juices and absorbs the moisture of curd and the aroma of different spices and gives it a heavenly taste.
In India the generations born before this millennium ( generally ) are fond of mutton dishes. They prefer mutton over chicken. Chicken is considered blander as compared to other meats by them and thus mutton is more popular among the older generations.
This is because at that time the broiler chicken was not available in the market. Most of the people in town and rural areas reared poultry for eggs and meat(rarely). Many superior breeds of sheep and goats were easily available in the market. So, mutton was more popular and accepted.
Gradually, over the years, the business of broiler chickens flourished in India. Now, the consumption of chicken is much higher than any other meat. Due to the large scale poultry business, chicken is also much more cheaper; another reason for its popularity these days. The mutton lovers however, still favour their preferred goat/sheep meat.
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1/2 kg mutton or lamb pieces
- 350 gms finely chopped onions
- One tsp finely chopped garlic
- One tsp finely chopped ginger
- One tbsp ginger garlic paste
- One medium size chopped tomato
- 4-5 chopped green chillies
- 100 gms curd
- 3-4 red chillies broken into pieces
- 4-5 green cardamom
- 1 medium size cinnamon
- Some peppercorns
- 2 bay leaves
- 1 tsp Dry roasted garam masala powder
- 3-4 tbsp mustard oil or ghee
- Salt to taste
- Take a heavy bottom pan/cooker and heat oil in it.
- Add about 100 gms of onions. When onions become soft, add mutton and saute well on medium heat until the mutton is roasted.
- Add ginger garlic paste, red chillis and saute it.
- Then add chopped ginger garlic, whole garam masala and curd to the pan/cooker and mix well.
- When the oil separates from the masala, add the remaining onions, garam masala, tomatoes and salt.
- Now, pour 1/2 cup of water into the pan/cooker. Cook until the mutton becomes tender.
- Reduce the excess water from the gravy.
- Garnish with chopped mint and serve hot.