Mutton stew is perfect side dish for Bagara rice and variety of Biryan’s rices. I got this recipe from my cousin “UMA SANJAY”. Whenever I visit her home, Hyderabad she serves this dish with nice veg/ non-veg biryani. It tastes delicious........Here is the recipe.
| Mutton | 1 kg |
| Ginger Garlic paste | 2 tbsp |
| Chilly powder | 3 to 4 tsp |
| Turmeric | 1/2tsp |
| Curd | 3/4 cup |
| Onions | 2 cups (chopped) |
| Green Chilies | 4 slit |
| Coconut and Poppy seeds paste (blend together into fine paste) | Dry coconut powder - 2 tbsp Poppy seeds - 2 tbsp |
| Garam Masala (grind into powder) | Cloves-8, Cardamon-8, Cinnamon-inch size sticks 3 Caraway seeds/ Shajeera - 1/2 tsp |
| Fresh Mint | 1/2 cup |
| Fresh Peas | 1/2 cup |
| Fenugreek leaves / Methi | 1 cup |
| Medium sized tomatoes | 2 (chopped) |
| Oil | 1/4 cup |
| Salt | to taste |
- In a bowl add washed mutton, ginger garlic paste, curd, red chilly powder, turmeric and salt to taste. Mix and marinate it for 30 minutes.
- Heat tbsp of oil in sauce pan and fry chopped fenugreek leaves/methi , till raw smell disappears. Add tomatoes and saute for 1-2 minutes. Keep aside.
- Heat oil in a pressure pan and fry Caraway seeds/ shajeera, onions and green chillies till onions are light golden in color.
- Add (only) mutton pieces to onions and keep marinated gravy aside. Mix and cook the mutton for 5-10minutes.
- Now add coconut and poppy seeds paste. Mix and cook for 5 minutes.
- Add marinated gravy. Mix and cook it for 5minutes.
- Add 250ml of water. Check salt at this point.
- When water starts boiling add powdered garam masala, fresh peas (optional), fried methi-tomato and chopped mint leaves. Stir and pressure cook, till mutton is cooked.
- Adding fried methi and tomato is optional. It tastes still good even without adding these two veggies.
- Adjust water and other spice ingredients according to your desire taste and gravy consistency.
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