Sunday, November 28, 2010


                              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.

Mutton1 kg
Ginger Garlic paste2 tbsp
Chilly powder3 to 4 tsp
Turmeric 1/2tsp
Curd3/4 cup
Onions2 cups (chopped)
Green Chilies4 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)
Cinnamon-inch size sticks 3
Caraway seeds/ Shajeera - 1/2 tsp
Fresh Mint1/2 cup
Fresh Peas1/2 cup
Fenugreek leaves / Methi1 cup
Medium sized tomatoes 2 (chopped)
Oil1/4 cup
Saltto 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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