Mutton Ishtew with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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.