Awadhi Mutton Stew
A royal delicacy from Lucknow, this stew features incredibly tender mutton slow-cooked in a fragrant, yogurt-based gravy with whole spices. It's a subtle, aromatic dish that's rich yet light, perfect with naan or rice.
For 4 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, ginger paste, garlic paste, whisked curd, and half of the salt (about 0.75 tsp).
- c.Mix thoroughly to ensure each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator. If refrigerated, bring it to room temperature for 30 minutes before cooking.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add the whole spices: bay leaves, green cardamoms, black cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
- d.Add the thinly sliced onions and slit green chilies. Cook for 8-10 minutes, stirring occasionally, until the onions are soft, limp, and translucent. It is crucial not to brown the onions to maintain the stew's signature pale color.
- 3
Step 3
- a.Sear and Cook the Mutton
- b.Add the marinated mutton to the pot. Increase the heat to medium-high.
- c.Sauté for 10-12 minutes, stirring frequently. Cook until the mutton changes color, the yogurt dries up, and the ghee starts to separate from the masala. This 'bhunao' step is key for flavor development.
- d.Stir in the coriander powder and white pepper powder. Cook for another minute until the raw smell of the spices is gone.
- 4
Step 4
- a.Pressure Cook the Stew
- b.Pour in 1.5 cups of hot water and the remaining salt. Stir well, scraping any bits stuck to the bottom of the pot.
- c.Secure the lid of the pressure cooker. Bring to high pressure (first whistle).
- d.Reduce the heat to low and cook for 25-30 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This process is essential for making the mutton exceptionally tender.
- 5
Step 5
- a.Finish and Serve
- b.Once the pressure has subsided, carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
- c.If the gravy is too thin, simmer it uncovered for 5-7 minutes to reach your desired consistency. If it's too thick, add a splash of hot water.
- d.Stir in the garam masala and the optional kewra water. Let it rest for 10 minutes for the flavors to meld.
- e.Garnish with freshly chopped coriander leaves and serve hot with sheermal, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the authentic pale color, ensure you do not brown the onions. Cook them only until they are soft and translucent.
- 2Using mutton with bones is highly recommended as the bones add immense flavor and richness to the stew's gravy.
- 3Always use full-fat, well-whisked yogurt at room temperature to prevent it from curdling when it hits the hot pan.
- 4Let the stew rest for at least 10-15 minutes after cooking. This allows the flavors to deepen and the mutton to absorb more of the gravy.
- 5White pepper is key to the flavor profile. Avoid substituting it with black pepper powder if possible, as it will alter the taste and color.
Adapt it for your goals.
Creamier Stew
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked and ground cashews at the end of cooking. Simmer for 2 minutes.
Chicken VersionChicken Version
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
Vegetarian AlternativeVegetarian Alternative
Use 500g of raw jackfruit pieces or large chunks of mushrooms and potatoes. Follow the same process but reduce the cooking time significantly.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Supports Gut Health
The use of curd (yogurt) provides beneficial probiotics that can help improve digestion and maintain a healthy gut microbiome.
Rich in Iron and B-Vitamins
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body, and Vitamin B12, crucial for nerve function and red blood cell formation.
Anti-inflammatory Spices
The whole spices used, such as cloves, cinnamon, and cardamom, contain compounds with natural anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of Awadhi Mutton Stew contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.