MUTTON STEW
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The warm and hearty mutton stew loaded with vegetables and infused with intense flavors is perfect for cold nights.
As we are bracing ourselves to bid the Fall goodbye, the temperature is steadily dropping, and the wintry chill in the air is making us crave something warm and soothing. Under such circumstances, nothing is more welcome than a bowl of filling, warm mutton stew.
Stew is our most preferred dish during this time of the year. Not just because it is warm and hearty but mainly because it offers a no-fuss meal. I don't know about you, but a blanket of laziness seems to wrap me around in the early winter days. I do get better as the days roll by, but the initial days are T-O-U-G-H. After a busy day, all I want to do is crawl into my bed or snuggle on the couch with a cup of coffee and a favorite book. Wishful thinking! On such evenings, the stew comes to my rescue. It is filling and tasty and great for storing. Just make a huge batch and enjoy. Deceptively easy to make with the minimum ingredients, the delicious Mutton stew is a family favorite and my most requested recipe too.
ORIGIN OF STEW
I think a discussion on stew is incomplete without the mention of this funny yet ghoulish piece by Shel Silverstein:
I have nothing to put in my stew, you see,
Not a bone or a bean or a black-eyed pea,
So I'll just climb in the pot to see
If I can make a stew out of me.
I'll put in some pepper and salt and I'll sit
In the bubbling water—I won't scream a bit.
I'll sing while I simmer, I'll smile while I'm stewing,
I'll taste myself often to see how I'm doing.
I'll stir me around with this big wooden spoon
And serve myself up at a quarter to noon.
So bring out your stew bowls,
You gobblers and snackers.
Farewell—and I hope you enjoy me with crackers!
Gobblers or snackers, we all love our stews, don't we? But where and how did the beloved stew originate? Well, there is no straightforward answer to this seemingly simple question.
Recipes based on the stewing method of cooking were popular in ancient Rome and are mentioned in the oldest known cookbook Apicius de re Coquinaria. Honestly, I think stews must have existed in the prehistoric era when humans discovered fire and learned how to boil water. It would not have been long after they had discovered that boiling foods not only makes them taste better but also creates new flavors. Soon they would have added cereals, meat, vegetables, and herbs and slow-cooked them until done to make what we today call stew.
Though now considered absolute comfort food, stews were once a meal of necessity, whose popularity grew out of social conditions that were anything but comfortable. Take, for example, the Irish stew, it gained popularity as a frugal meal during the economic depression. In a nutshell, stew has a deep history and tradition, a common base with seemingly infinite variations, a strong, complex, and pervasive flavor, and firm entrenchment in a nation's culture.
WHAT IS MUTTON?
As per the US culinary etymology, mutton, hogget, and lamb all come from sheep at various life stages. Mutton is meat from an older sheep. It has a strong flavor, intense red color, and usually contains a considerable amount of fat. However, in the Middle-Eastern and Asian countries, goat meat is usually referred to as mutton. Goat meat is very expensive because the supply is lower than the demand giving it the status of a premium product. For this recipe, I have used goat meat.
In the United States, mutton is yet to gain the same popularity as the lamb. If mutton is hard to come by in your area, you can substitute lamb for mutton instead. Because the mutton is tougher than lamb, a slow-cooking method helps to tenderize the meat and bring out the flavor. Hence, mutton is the best choice for stews.
WHY SHOULD I MAKE THIS STEW?
I can go on and on about how wonderful this stew is but, if I have to sum it up, you need to make this immediately because it is:
- An absolute comfort-food
- Delicious with a slurp-worthy broth
- Nutritious loaded with protein, carbs, and fibers
- Mildly spiced to suit everyone's palate
- Kid-friendly
- Ideal for cold nights
- Quick dinner (if using a pressure cooker or instant pot)
- Versatile (switch it up with lamb or chicken, add vegetables of your choice)
- Easy to store and freeze
ABOUT THE RECIPE
The Mutton stew is a culinary gem of Mutton pieces that are slow-cooked and simmered in a chicken broth flavored with veggies, spices, and aromatics until succulent. The gravy of the mutton stew is rich and luscious with the goodness of meat and vegetables.
This recipe is an heirloom recipe handed down by my grandmother. Like most recipes of the British Raj era, this is a mix of culinary cultures. It uses typical Indian spices and the English cooking method of stewing.
The spices used to impart a unique taste to the stew hold up their identity in the finished product. The stew is unlike anything that you may have tasted so far. You have to make it to believe it!
INGREDIENTS
You will need a few spices for this stew. All of these are important because they all add a unique flavor to the stew. Star Anise, Bay leaf, Cinnamon, Cardamom, Cloves, Turmeric, Cumin, White Pepper, and freshly ground black pepper make up the spice list. You will also need onions, ginger, and garlic. For the body of the stew, you will need chicken broth.
Mutton cut into medium-sized pieces and vegetables (I have used carrot, potato, tomatoes, and green papaya) are needed in addition to oil and butter for cooking.
You will also need all-purpose flour, salt, and sugar.
HOW TO MAKE IT?
Sprinkle mutton pieces with salt, freshly ground black pepper powder, and flour.
Heat oil in a pressure cooker. Fry the mutton pieces till a little browned. Add the sliced onion, ginger, and garlic paste. Add turmeric and cumin powder followed by chopped tomatoes. Continue to cook for a few more minutes. Add the chicken broth and close the lid. Allow to pressure cook till the mutton is almost tender. The timings depend on the quality of meat but should not take more than 4-5 whistles on medium-high heat. If using an instant pot, it should not take more than 20 minutes.
Heat oil in a dutch oven and temper with the whole spices (bay leaf, star anise, cardamom, cinnamon, and cloves). Add the vegetables and sprinkle some salt. Saute lightly till the rawness of the vegetables are gone. Now transfer the cooked mutton pieces along with the broth. Add warm water as required. Cover and let it simmer till the meat and vegetables are fork-tender. This process should take another 20 minutes or so. Remove the lid, add sugar, and adjust the other seasonings as required. Cook uncovered for another 1-2 minutes.
Finish with a drizzle of butter and white pepper powder. Garnish with chopped cilantro.
FREQUENTLY ASKED QUESTIONS
What is the difference between a soup and a stew?
Soup and stew are both a combination of vegetables and proteins cooked in liquid. The only difference between the two warm and hearty dishes is the amount of liquid in each. Stews generally contain less liquid than soup. The other difference is in the broth, soups typically rely on water or stock while the stew often includes wine or beer for additional flavor. Soup is any combination of ingredients cooked in liquid. Stew takes longer to cook because it is simmered in a covered pot for a long time.
How can I remove excess fat from my stew?
Refrigerate stew for several hours before serving. Fat will rise to the surface and solidify. Skim off the fat and discard.
What cut of mutton is best for stew?
The best cuts of meat for mutton stew are the shoulder and legs. The shoulder has more meat that becomes tender as it cooks. It also has some amount of fat in it, which makes the stew thicker. The legs, on the other hand, have a flavor that adds taste to the mutton stew.
What other vegetables can I use?
You may add other vegetables of your choice. Celery, turnip, and green beans are great choices. It is better to avoid vegetables like broccoli or brussels sprouts because their strong flavors may overpower the dish.
What can I use instead of chicken broth?
You may use vegetable broth or beef broth instead of chicken broth. Alternatively, you may use thin coconut milk for extra flavor.
Can I make this stew without a pressure cooker?
Pressure cooking is a great option for cooking mutton faster. If you don't have one, you may cook the mutton in a dutch oven too, just know that the process will be tedious and can take up to 60-80 minutes depending on the quality of mutton.
Can I use boneless mutton?
Yes, you may use boneless mutton too. Cooking time will vary in that case. Also, make sure to cut the mutton into smaller chunks for cooking faster.
From where can I buy goat meat in USA?
Goat meat is hard to get in USA, especially in the popular grocery stores. You can find them at local Bangladeshi or Pakistani stores. They usually have two varieties baby goat and full-grown goat. For stewing purpose, full-grown goat works best because of the high fat content that makes the broth gelatinous and soupy. If you are looking for lower calories, you can use baby goat meat too. Goat meat is expensive from around $12 - 15 per pound, but it is worth trying.
SERVING SUGGESTIONS
Serve this Mutton stew with crusty bread, dinner rolls, paratha, roti, or naan. You can also enjoy it with rice, anything to soak up the last bits of the delicious broth!
Make it in large quantities and save it for the next day!
STORING SUGGESTIONS
You can store the stew in a refrigerator for up to 3 days. It is advisable to use multiple containers for easy reheating so that you do not have to reheat the entire batch again and again. Technically, you can freeze stew in an airtight container for up to 3 months but be aware that the flavor will no longer be like a freshly cooked stew. The onions will lose their pungency, and the spices will not be so potent as the stew gets older.
MUTTON STEW
Ingredients
- 2 lb mutton cut into medium-sized pieces
- 2 cups chicken broth
- 2 carrots cut into large pieces
- 2 potatoes peeled and quartered
- 1 raw papaya cut into large chunks
- 1 large onion sliced
- 1 tomato chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 bay leaf
- 1-inch cinnamon stick
- 1 Star anise
- 4-5 cardamom
- 4-5 cloves
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp sugar
- 1 tsp freshly ground black pepper
- 1/2 tsp white pepper powder
- salt to taste
- 1 tbsp all-purpose flour
- 1 tbsp oil
- 2 tsp butter
Instructions
- Sprinkle mutton pieces with salt, freshly ground black pepper powder, and flour.
- Heat oil in a pressure cooker. Fry the mutton pieces till a little browned. Add the sliced onion, ginger, and garlic paste. Add turmeric and cumin powder followed by chopped tomatoes. Continue to cook for a few more minutes. Add the chicken broth and close the lid. Allow to pressure cook till the mutton is almost tender. The timings depend on the quality of meat but should not take more than 4-5 whistles on medium-high heat. If using an instant pot, it should not take more than 20 minutes.
- Heat oil in a dutch oven and temper with the whole spices (bay leaf, star anise, cardamom, cinnamon, and cloves). Add the vegetables and sprinkle some salt. Saute lightly till the rawness of the vegetables are gone. Now transfer the cooked mutton pieces along with the broth. Add warm water as required. Cover and let it simmer till the meat and vegetables are fork-tender. This process should take another 20 minutes or so. Remove the lid, add sugar, and adjust the other seasonings as required. Cook uncovered for another 1-2 minutes.
- Finish with a drizzle of butter and white pepper powder. Garnish with chopped cilantro.
Notes:
- Add water as necessary depending on the consistency you are looking for. If your stew is too watery for your liking use a tsp of cornflour mixed in 2 tsp of water to thicken your stew.
- Add chilies, peppers for heat.
- You may garnish with cilantro.
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