Mutton Stew – My Mom’s Way


The other day I was having a watsapp conversation with my NED’s best buddies. We were discussing what all of us cooked that day (Yes, this is one of the hot topics in our group – typical housewives kinda chat.. lol). I told them I had made mutton stew and Alina was like, ‘I tried your recipe last time and it turned out good, send me the recipe again’ (Do you remember her? If not and you want to, you can check out the happenings of the crazy day I spent with her here). Just to give you a little insight, we share so many recipes there on the group and Alina is the one who always miss them and asks for the same again and again – she is cute though, haha. So this time instead of sharing the recipe only with her I decided to put this on blog and share it with you all.

This is one of those recipes which are passed on to me by my mother, so this is special and on top of that it is super easy. It doesn’t require much effort and ingredients as well. It is usually eaten with roti/ chapati/ loaf but HI likes it with rice too. Give it a try some day and get to enjoy a different taste.

About stew: It is a combination of meat and food ingredients that have been cooked and served in the resultant gravy. Stews have been made since ancient times. Its history dates back to 8th to 4th centuries BC.

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Pakistani/Indian/Desi

Course:  Main

Serves: 2-3 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  10-15 mins  Quickness:  chef-hatchef-hatchef-hat
Cooking Time:  40 mins Spice Level:  chef-hatchef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.


chef-hatCooking spoons
chef-hatCooking pot
chef-hatCutting board


chef-hatMeat (Mutton/ Lamb/ Beef/ Chicken) 350 gms
chef-hatOil  100-150 ml (about 1/2 cup)
chef-hatGinger Garlic Paste 1 tbsp
chef-hatOnions 3-4 (medium sized, julienne cut)
chef-hatTomatoes 1(medium sized, chopped)
chef-hatSalt 1.25 tsp (or to taste)
chef-hatButton Chilies 20-21
chef-hatWhole All spices

  • Black Peppercorns 1 tsp
  • Cloves 1/2 tsp
  • Cinnamon sticks 2-3
  • Green Cardamoms  3-4
  • Cumin seeds 1 tsp
  • Bay leaves 1-2



chef-hatIn hot oil add 1/4th part of onion slices and fry them until they turn golden brown.
chef-hatAdd ginger garlic paste once the onions turn golden brown.
chef-hatNow add the meat and cook until it changes color.
chef-hatIntroduce the remaining onions to the pot and mix.
chef-hatAdd whole all spices and salt, cook it for about 5 minutes.
chef-hatThrow and mix in the chopped tomatoes.
chef-hatCover the lid and cook on low heat/ flame for about 30-40 mins or until meat is tender.
chef-hatOnce meat is done, add button chilies and cook it for another another 2-3 mins with lid on or till oil comes on top.
chef-hatDish out and serve with roti/ chapati and/or rice.



Adjust the spices to suit your taste buds.
chef-hatYou can try this with any kind of meat but it taste best with mutton.
chef-hatYou can use 1 cup yoghurt in place of tomatoes or a combination of both. I like the taste more with tomatoes only.
chef-hatDo not add water, the onions and tomatoes will provide enough water required to tenderize the meat.
chef-hatAdd button chilies at the end so that they don’t get ripped while you are mixing the stew.

chef-hatYou can also add red chili flakes in place of button chilies or a combination of both, I do that often.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy cooking😉

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