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A royal delicacy from Lucknow, this stew features incredibly tender mutton slow-cooked in a fragrant, yogurt-based gravy with whole spices. It's a subtle, aromatic dish that's rich yet light, perfect with naan or rice.
For 4 servings
Marinate the Mutton
Sauté Aromatics
Sear and Cook the Mutton
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A royal delicacy from Lucknow, this stew features incredibly tender mutton slow-cooked in a fragrant, yogurt-based gravy with whole spices. It's a subtle, aromatic dish that's rich yet light, perfect with naan or rice.
This awadhi recipe takes 95 minutes to prepare and yields 4 servings. At 480.75 calories per serving with 54.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Stew
Finish and Serve
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked and ground cashews at the end of cooking. Simmer for 2 minutes.
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
Use 500g of raw jackfruit pieces or large chunks of mushrooms and potatoes. Follow the same process but reduce the cooking time significantly.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that can help improve digestion and maintain a healthy gut microbiome.
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body, and Vitamin B12, crucial for nerve function and red blood cell formation.
The whole spices used, such as cloves, cinnamon, and cardamom, contain compounds with natural anti-inflammatory and antioxidant properties.
One serving of Awadhi Mutton Stew contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.
It can be part of a balanced diet. It's rich in protein from mutton and contains probiotics from yogurt. However, it is also high in saturated fat due to the ghee and red meat, so it should be consumed in moderation.
Yes, you can. After searing the mutton (Step 3), add the water, bring it to a boil, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the mutton is completely tender. Check occasionally and add more hot water if needed.
The signature pale color comes from not browning the onions. If the onions are sautéed until golden or brown, the gravy will take on a darker color. Cook them only until they are soft and translucent.
To prevent curdling, always use full-fat yogurt at room temperature. Whisk it until it's completely smooth before adding. When adding it to the pot, you can either lower the heat temporarily or temper the yogurt by mixing a spoonful of the hot masala into it before adding the entire mixture back to the pot.