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.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Homestyle Mutton Ishtew with fluffy Naan – a protein-packed, perfectly spiced comfort food, just like mom's!
This awadhi dish is perfect for lunch or dinner. With 956.88 calories and 65.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Cardamom
(lightly crushed)
5 pcs Cloves
1 tsp Black Peppercorns
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1.5 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
1 inch Ginger (cut into juliennes, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, ginger-garlic paste, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Sauté Onions and Whole Spices
Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
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.
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
Sear Mutton and Add Spices
Increase the heat to medium-high and add the marinated mutton to the pot.
Sauté for 7-8 minutes, stirring frequently, until the mutton is seared and has changed color on all sides.
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
Incorporate Yogurt and Pressure Cook
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.
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.
Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir everything together well.
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.
If using a pot, cover and simmer on low heat for 75-90 minutes, or until the mutton is fork-tender.
5
Finish and Serve
Turn off the heat and allow the pressure to release naturally from the cooker. This step is crucial for tender meat.
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.
Stir in the garam masala powder.
Garnish with chopped coriander leaves and fresh ginger juliennes.
Serve the Mutton Ishtew hot with naan, sheermal, or steamed basmati rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
