This classic Tender Pakistani Mutton Stew With Yogurt is made with tender goat meat cooked in an Instant Pot. The meat simmers in a rich, flavorful gravy, seasoned with a mix of whole and ground spices, making it a super satisfying and hearty recipe.
WHAT IS MUTTON STEW?
Tender Pakistani Mutton Stew With Yogurt is a tasty goat curry packed with a mix of spices in a rich, flavorful gravy. Instead of the usual tomato base like in Mutton Karahi or Tamatar Gosht, this one’s loaded with onions, giving it a totally different kick. Pair it with some fresh homemade chapati and you’ve got an awesome meal.
This recipe brings back so many memories for me. My mom used to make it once a week when I was growing up, and even now, if I went home, I know I’d get to have it at least once. It’s one of my dad’s absolute favorites too.
This Pakistani dinner recipe isn’t just food — it’s a piece of my childhood and adulthood all rolled into one. It reminds me of home, family, and everything I grew up loving.
TIME IN THE INSTANT POT...
If the mutton (goat meat) is pink, it’ll take about 18 minutes to cook in the Instant Pot. But if it’s already brown, it could take 25 minutes or even longer. On the stovetop, it can take over an hour just to get the meat cooked, which is why I seriously recommend using a pressure cooker or Instant Pot — it saves so much time!
INGREDIENTS YOU'LL NEED...
- Mutton (Goat) – To get the best flavor, use good-quality mutton. Try to pick meat that looks pink — that means it’s fresh and tender.
- Olive Oil – I used olive oil, but you can use any neutral oil you have.
- Yogurt – I used homemade yogurt, but store-bought yogurt works just fine too.
- Ginger Garlic Paste – I made my own homemade ginger garlic paste, but you can easily use the kind from the store.
HOW TO MAKE MUTTON STEW?
In an Instant Pot, add the mutton (goat), onion, yogurt, oil, water, ginger, garlic, yogurt, ginger garlic paste, whole spices, powdered spices, and salt.
Mix well! Add some water and oil and mix well again.
Pressure and then release the steam.
It should look like this after releasing the steam.
Open up the green cardamom pods.
Take out the seeds from green cardamom pods.
Crush the seeds in the mortar and pestle. Set aside the green cardamom pods, now let's come back to the Instant Pot.
Cook well, and garnish with crushed green cardamom seeds, ginger, and garam masala powder. Serve with homemade Chapati.
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LET'S MAKE MUTTON STEW!!!
Tender Pakistani Mutton Stew With Yogurt
Equipment
- Instant Pot or pressure cooker
Ingredients
- 1½ lbs mutton goat
- ¼ cup olive oil or any neutral oil
- ¾ cup water
- 2 tbsp yogurt
- 2 medium onions thinly sliced
- 10 garlic cloves
- 1 inch ginger
- 2 tbsp ginger garlic paste
- 2 green peppers roughly chopped
Whole spices
- 3 rounded whole red peppers
- 1 bay leaf
- 3 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick
- 6 cloves
- ½ tsp black peppercorns
- 1 tsp cumin seeds
- 1 tbsp coriander seeds crushed
Powdered spices and salt
- 1 tsp red chili flakes
- 1 tsp red chili powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 2t tsp kosher salt or as needed
Garnish
- ⅙ tsp Garam Masala powder
- 3 green cardamoms crush the seeds
- ½ inch ginger julienne
Instructions
- Crush 3 green cardamoms' seeds in a mortar and pestle. Discard the shell of the green cardamoms, and set the crushed seeds aside for garnish.
- Mix well.
- Now add oil and water and give a good mix again. Close the lid of the Instant Pot, select Pressure. Put the pressure on for 18 minutes or until the meat is tender like 95%.
- Vent the steam out and open the lid.
- Turn on the Instant pot to sauté mode.
- Mix everything. Let it cook for 10-15 min stirring occasionally. This is to reduce liquid in the curry.
- Once it's at a proper consistency then the stew is ready.
- Turn off the Instant Pot.
- Garnish with Garam masala powder, crushed green cardamom seeds, and ginger.
- Enjoy with Naan or Chapati.
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