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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.
For 4 servings
Marinate the Mutton
Sauté Onions and Whole Spices
Sear Mutton and Add Spices
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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.
This mughlai recipe takes 100 minutes to prepare and yields 4 servings. At 506.17 calories per serving with 55.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Pressure Cook
Finish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes on low heat after the first whistle.
Make a vegetarian version using a mix of hearty vegetables like potatoes, carrots, green beans, and cauliflower. Adjust cooking time accordingly.
For an even richer and creamier texture, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking, just before adding the garam masala.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Spices like ginger, cloves, and cinnamon used in the Ishtew are known for their natural anti-inflammatory and antioxidant properties.
A single serving of Mutton Ishtew (approximately 1 cup or 420g) contains an estimated 750-800 calories. This can vary based on the fat content of the mutton and the amount of ghee used.
Mutton Ishtew can be part of a balanced diet. It is an excellent source of high-quality protein, iron, and Vitamin B12 from the mutton. However, it is also high in saturated fat and calories, so it should be consumed in moderation, especially for those monitoring their fat intake.
Yogurt curdles due to a sudden change in temperature or acidity. To prevent this, always use full-fat yogurt at room temperature, whisk it until smooth, and add it to the curry on the lowest possible heat while stirring continuously.
Yes, you can. Follow all the steps in a heavy-bottomed pot or Dutch oven. After adding water in Step 4, bring the curry to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for about 75-90 minutes, or until the mutton is completely tender. Stir occasionally to prevent sticking.
While both are rich Mughlai curries, Mutton Ishtew (or stew) is typically whitish or pale yellow, cooked with whole spices and yogurt, and gets its body from a large quantity of onions cooked down without browning. Mutton Korma is often brownish, uses fried onion paste (birista), and can include nut pastes and a wider range of powdered spices, resulting in a different flavor profile and color.