Mughlai Mutton Stew

Every evening I face the same problem, what to cook? Although one of the advantages of winter season is, anything tastes good as long as it is hot! We are experiencing a rather cold winter here in Kansas City. Most of the days it’s very windy and chilly. On these cold evenings, I prefer to prepare a quick and delicious hot bowl of soup and if I have some goat meat/ lamb then stew!

I started preparing this mutton stew while on low carb high fat diet. This stew is delicious, hot and very healthy. I call it Mughlai Mutton stew because it reminds me of the stew I once had with my friends. It was about ten years ago when I was still working in Delhi. We had just finished our graveyard shift and everyone was super tired. Now Northern India also gets quite cold and windy during winter months. However, our weekend had just started and everyone was excited because it was a beautiful sunny morning. We made an impromptu plan to go to Old Delhi. We strolled a little in the streets of Chandni Chowk then went to Karim’s for some food. For those who don’t know, Karim’s is a very popular restaurant famous for its mouth watering Mughlai dishes. I have had Kababs and curries from Karim’s quite a few times but it was the first time I ever ordered stew (or Shorba). It was warm and comforting and instantly refueled us. We had a hearty lunch together with tikkas, Kababs and rolls and we even got some takeout for later. I don’t now if it was the good food or the good company but I have never had such a delicious stew from any other restaurant.

Although I have not been able to revisit Karim’s after my marriage, I continued trying to recreate those dishes. I think this stew tastes very close to what I had at Karim’s. Believe me, with the correct amount of spices and good quality meat you can also easily prepare a delicious Mughlai Stew in your kitchen. If your kids are fond of goat meat or lamb, then definitely give this a try.

Mughlai cuisine consists of different types of dishes, some mild and some spicy. Mughal chefs used to include a combination of whole and ground spices in their dishes creating a distinctive rich aroma. The Mughals ruled India for a long time and we can still see their influence in our culture and cuisine. In fact, Indian cuisine will be incomplete without the Mughlai dishes. Today all of us can enjoy these decadent dishes cooked with traditional spices where once these dishes were only prepared for the royals. You must have had Biryani and Kababs before and I am sure this Mughlai Stew will be next on your list of favorites. Why? Because my version does not use any super expensive or difficult to find ingredient. Yes, I will recommend using my homemade Garam Masala and Cumin Powder recipe for maximum flavor.

I think Mughals discovered the secret to preparing an indulgent meal. By slow cooking the dishes with flavored sauces and butter based curries, they created something unique. The whole preparation of Mughlai food is so tempting that no food lover can dare say ‘No’ to it. Of course, nowadays, many Indian restaurants serve their own version of Mughlai food. They prepare them in different ways ranging from mild to medium hot. The gravies can be cream or nut based, the rice dishes loaded with dried fruits. The use of Saffron, Cinnamon, Cardamom, Cloves, Nutmeg and Mace is also very common. Well, the good news is, if you have these ingredients in your pantry, you don’t have to depend on the restaurants. All you need is an original Mughlai recipe. I try my best to post only those tried and tested recipes which have been applauded by many.

This Mughlai Stew recipe is easy and quick, however, no one will be able to tell that after tasting it. By using Ghee and other aromatic spices, we indeed create a rich royal treat within a short time.

I think this recipe can be your go-to dish whenever you are running late. I always use pressure cooker to cook this because it not only saves a lot of time but also makes the meat tender, succulent and juicy. The stew also develops delicate yet complex flavors.  The heat of the spices and the scrumptious gravy makes the mutton even more flavorful. If you are not on a low carb diet, serve this stew with a piece of fresh baguette so that you can easily mop it up.

As I mentioned above, traditionally, Mutton Stew was prepared by slow cooking the meat for a long time. So, if you have time then definitely try this method (use a Dutch oven). For me, stew is always a last minute option so slow cooking is never possible. Nevertheless, it tastes terrific!

You can also prepare an extra batch and keep it in the fridge. You can serve this for lunch or dinner. Believe me, there is nothing so satisfying as a bowl of hot stew. The warmth of this stew is an instant pick me up for your body. Especially, if you have been outside for a long time braving the chilly winds, there can be nothing better for you than this stew. The addition of vegetables makes this healthy and filling as well.

Try this recipe then post in the comments how it turned out. Your suggestions and ideas are always welcome.

Ingredients:

• Mutton (Goat Meat or Lamb) - 2 pounds, cut and washed
• Ghee – ¼ cup
• Cloves - 5-6 
• Black Pepper Powder – ½ teaspoon
• Whole Peppercorns – 5-6 
• Tomato – 1, cut in cubes
• Black Cardamom - 2  
• Green Cardamom - 2  
• Cinnamon Stick - 1 inch 
• Mace – 1 blade
• Bay Leaf - 2 
• Onion - 1 cup, cut in big cubes
• Ginger - 1 inch, cut in cubes
• Garlic - 5-6 cloves, cut in halves
• Salt - to taste (about ½ teaspoon)
• Dry Red Chilli - 4-5 
• Garam Masala – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Cumin Powder – 1 teaspoon
• Meat Masala – 1 teaspoon (optional)
• Soft Boiled Eggs – 4
• Mixed Vegetables – 2 cups
• Chicken Stock – about 1 pack (32 Oz)

Tips: 

• You can use any vegetables you like best. I always prepare this stew in a hurry so I prefer to use a frozen bag. This bag from Costco has Broccoli, French Beans, Sweet Peas, Bell Peppers, Mushrooms and Carrots. They taste pretty good in hot steaming stew.

• Since I always prepare this stew with Goat meat as a quick dinner option, I prefer to use my pressure cooker. It helps cook the meat faster. If you don’t have a cooker, you can use a Dutch oven but it will take way longer to cook. 

• Try the same recipe with Chicken.

Directions:

• Heat the pressure cooker on high heat then add Ghee in it.
• Add the whole spices (Cloves, Whole Peppercorns, Black Cardamom, Green Cardamom, Cinnamon Stick, Mace, Bay Leaf and Dry Red Chilli) in it.
• Wait for a few seconds then add the mutton pieces. Make sure to pat them dry otherwise they will make the Ghee jump.
• Sear the mutton pieces so that a nice reddish color develops on them.
• Reduce the heat to medium and add the Ginger, Garlic and Onion one by one and fry them well
• Add the Tomato. Stir to mix. 
• Add the powdered spices (Black Pepper Powder, Salt, Coriander Powder, Cumin Powder and Meat Masala) and mix well.
• Cook for about 5 minutes then add the Garam Masala. Mix well.
• Now add the Chicken Stock. Mix everything well. Cover the cooker with the lid. 3-4 whistles should be enough to cook the meat properly. If you are cooking in a wok or Dutch oven, turn down the heat to low, cover and let it cook for at least 1 ½ hours.

Boil the Eggs:

• While the mutton is cooking, let’s boil the eggs. Place the eggs in a pot and cover with cool water and a pinch of Salt. Cover the pot.
• Heat the pot on high. Once the water comes to a rolling boil, simmer the heat and let the eggs sit in the boiling water for 2-3 minutes.
• Switch off the heat and let the eggs sit for another 6-8 minutes
• Check to see if the egg shells have cracked. If they have then the eggs are ready to be peeled.
• Transfer the eggs to a strainer so that the hot water strains out and they can stop cooking. Do not peel right now.

Back to the stew:

• At this time, you will find that the pressure has dropped. Open the cooker lid carefully.
• Check a piece, the mutton should be soft and juicy. Taste the Salt and adjust accordingly. 
• Heat the cooker on high and add the frozen vegetables. This will keep the temperature steady. Do not cover the cooker, this will keep the vegetables crunchy.
• Once the stew comes to a boil, it is ready to be served. 
• Peel the eggs and cut them in half.
• Place them in the serving bowls and pour hot stew on them.
• Enjoy!

Recommended Reading:

• Garam Masala 
• Cumin Powder 
• Top 10 Spices to keep in your kitchen
• Ghee
• Meat Masala

Some recipes where you can use Goat Meat (Mutton):

• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Achari Mutton
• Mutton Gravy
• Awadhi Mutton Biryani
• Mangshor Jhol (Bengali Style Mutton Curry)
• Goat Dhansak (Mutton with Red Lentils)
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Hariyali Ghosht - Herbed Goat Curry
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)