Mutton Ishtew
Tender, fall-off-the-bone mutton slow-cooked in a rich, creamy yogurt gravy infused with whole spices. This classic Mughlai Ishtew is a fragrant and hearty dish, perfect for a special meal with naan or rice.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, ginger-garlic paste, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Sauté Onions and Whole Spices
- b.Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
- c.Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, cloves, and black peppercorns. Sauté for about 30-45 seconds until they release their aroma.
- d.Add the thinly sliced onions. Cook for 10-12 minutes, stirring occasionally, until the onions are very soft, limp, and translucent. Do not let them brown, as this is key to the Ishtew's signature pale color.
- 3
Step 3
- a.Sear Mutton and Add Spices
- b.Increase the heat to medium-high and add the marinated mutton to the pot.
- c.Sauté for 7-8 minutes, stirring frequently, until the mutton is seared and has changed color on all sides.
- d.Add the coriander powder, cumin powder, and slit green chilies. Stir and cook for one more minute until the raw smell of the spices disappears.
- 4
Step 4
- a.Incorporate Yogurt and Pressure Cook
- b.Reduce the heat to the lowest setting. Add the whisked yogurt a little at a time, stirring continuously and vigorously to prevent it from curdling.
- c.Once all the yogurt is incorporated, increase the heat to medium and cook for 4-5 minutes, until you see oil separating from the masala at the edges.
- d.Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir everything together well.
- e.Secure the lid of the pressure cooker. Cook on high heat for one whistle, then reduce the heat to low and let it cook for 25-30 minutes.
- f.If using a pot, cover and simmer on low heat for 75-90 minutes, or until the mutton is fork-tender.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and allow the pressure to release naturally from the cooker. This step is crucial for tender meat.
- c.Open the lid. Check if the mutton is tender. If the gravy seems too thin, simmer it uncovered for 5-7 minutes to thicken to your desired consistency.
- d.Stir in the garam masala powder.
- e.Garnish with chopped coriander leaves and fresh ginger juliennes.
- f.Serve the Mutton Ishtew hot with naan, sheermal, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use bone-in mutton pieces. The bones add immense depth and richness to the gravy.
- 2The key to the signature pale, creamy color of Ishtew is to cook the onions until translucent, never browned.
- 3Always use full-fat, well-whisked yogurt at room temperature and add it on low heat while stirring constantly to prevent curdling.
- 4Allowing the pressure cooker to depressurize naturally makes the mutton exceptionally tender.
- 5For a richer gravy, you can add a paste of 10-12 soaked and blended cashews along with the yogurt.
Adapt it for your goals.
Chicken Ishtew
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes on low heat after the first whistle.
Vegetable IshtewVegetable Ishtew
Make a vegetarian version using a mix of hearty vegetables like potatoes, carrots, green beans, and cauliflower. Adjust cooking time accordingly.
Creamier VersionCreamier Version
For an even richer and creamier texture, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking, just before adding the garam masala.
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.
Rich in Iron
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Gut-Friendly Probiotics
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Anti-inflammatory Spices
Spices like ginger, cloves, and cinnamon used in the Ishtew are known for their natural anti-inflammatory and antioxidant properties.
Frequently asked questions
A single serving of Mutton Ishtew (approximately 1 cup or 420g) contains an estimated 750-800 calories. This can vary based on the fat content of the mutton and the amount of ghee used.