Tender Pakistani Mutton Stew With Yogurt
Tender Pakistani Mutton Stew With Yogurt is meat simmers in a rich, flavorful gravy, seasoned with a mix of whole and ground spices.
Servings: 4 people
Calories: 42kcal
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.
Video
Nutrition
Serving: 1cup | Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 479mg | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg