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Mutton Ishtew

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  1. Indian Cuisine   >
  2. Indian curry
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photo by Trisha Rudra

750 grams Mutton
Also known as : Goat meat
Mutton is generally referred to the meat of a full grown goat. When cooked properly it has a succulent, rich flavor and is soft and juicy to chew. It is a widely consumed red meat. Perfect cooking process may make or break a mutton dish. Slow cooking is the best...
  • carne de cordero
  • bhede ka maans
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Whole Masalas
    Black cardamom Black cardamom is plump and firm pods with seeds. It has an astringent aroma, though not bitter, with coolness similar to mint. While using the cardamom remove and discard the pods. These cardamoms enhances and intensifies the taste of rice, dal, soups and and Indian curries. China, Nepal and Butan...
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    cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
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    6 cloves
    cloves Cloves are dried flowers buds in the shape of a nail. They have an intense perfumed flavor. They can be used ground or whole in desserts, drinks, pickles, soup, stew, curry and casseroles....
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    cinnamon Cinnamon is derived from the inner bark of a tropical tree. The aromatic sweet quills (rolls of bark) are used whole. It is commonly used in sweet dishes such as doughnuts and apple pie and savory dishes such as in lamb, chicken....
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    6-8 Black peppercorns
      1 mace
      mace Mace is the red, lacy covering of the nutmeg seed. It has a more savory, delicate flavor than nutmeg. Mace enhances the aroma, color and the flavor of the dish. ...
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      • Javitri
      Nutmeg Powder ...
        Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
        • tej patta
        First Marinade:
        4 onion
        onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
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        3 tablespoons Ginger garlic paste
        Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
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        Dried red chilli Dried red chili is the dry form of red chili, and is generally sun-dried. Red chili can be used in its actual form to add flavor to the dish while tempering or is used in powder form to add spicy flavor to the savory dishes....
        • sukhie laal mirch
          (सूखी लाल मिर्च)
        1 tablespoon anardana powder
          Apply this on the meat, with salt, and refrigerate for 1 or 2 hours
            Second Marinade:
            Make a coarse paste of
              25 grams Cashew nut
              Cashew nut Cashew nut is a delicious sweet and crunchy delight. It has a rich flavor and is also a popular snack. It can be eaten raw, roasted, salted, sugared, etc. Cashew is used to enhance the flavor in both sweet and savory dishes....
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              2 tablespoons poppy seeds
              poppy seeds Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed...
                1/2 Coconut
                Coconut Coconut is a tropical fruit which is available all year round in its fresh or dried form. Coconut has a hard shell which is not consumed but inside it has creamy flesh and water which is used in many dishes. It is used in desserts, savory dishes, beverages and also...
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                Soak in warm water for 20 mins and make a paste
                  1 cups hung curd
                  hung curd Hanging curd is a process by which whey gets completely drained from the curd. A muslin cloth is used to carry out this process. Hung curd is used in many Indian and Middle Eastern cuisines. Shrikhand is a very popular South Indian dish and is made of hung curd using...
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                  Apply this on the marinated mutton and refrigerate for another 1 or 2 hours..
                    3 tablespoons Ghee
                    Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
                    • Ghee
                    Salt to taste
                      About The Chef
                      Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.

                      Mutton Ishtew

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                      • Prep:
                      • Cook:
                      found this recipe orgionally shared on facebook by Atamjit Singh and tweaked it a little bit in my own way.
                      • Heat a deep vessel or pressure cooker and add the ghee..

                      • Add the whole spices and let them splutter.

                      • Add the mutton with the marinade.

                      • Sear for 5 to 8 mins on high heat.. (I did this on induction, 1000 power)

                      • Sear for 5 to 8 mins on high heat.. (I did this on induction, 1000 power)

                      • Serve with rice, roti or pooris

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