Indian Mutton Stew with dumplings Recipe:
The Special Saturday Dinner- Indian Style mutton stew with some inspired dumpling.
The Saturday dinner was about warmth, comfort, rustic and original food with a dash of a modern twist. Preparing a country style mutton stew with whole spices was like walking down the memory lane to times when mummy’s stew would simmer away for hours filling up the entire house with its aroma. No matter how I would have loved to simmer cook my stew for hours but just couldn’t because by the time I had made up my mind about a Saturday special there wasn’t enough time left to dinner. So I instead used our efficient pressure cooking technique and my stew still turned out amazing and all of that without keeping us salivating for long. A stew had actually been on my mind ever since I saw our dearest Gary Mehigan share his mom’s lamb stew with dumplings on one of the episodes of Masterchef Australia this season. So now you know why the “inspired dumplings”, obviously like we ever serve our stew with dumplings here in our Indian kitchen, it is rather served with hot rotis (our healthy Indian bread). But trust me those dumplings added to the warm, spicy mutton stew was simply amazing and made a wholesome hearty meal. The inspiration however was strictly limited to adding those dumplings for unlike him we can’t add tomatoes to our Indian style mutton stew ever, and only to re-iterate the flavours to this stew was absolutely purely rustic Indian. Now go ahead and try this one and you’ll love it when it rains or on a cold winter night, or just turn on your AC and indulge, who cares if its still summer’s.
Ingredients (Serves 3):
- 600 gms mutton, with bone cut to medium size, approx 2-3”
- 1 tbsp curd
- 12-15 medium size cloves of garlic, coarsely crushed
- 1 tsp ground black pepper
- ½ tsp garam masala powder
- Salt to taste
- 1 tsp of mustard oil or any vegetable oil
For the Stew:
- 4 large red onions, cut to large chunks
- 1 & ½ tablespoon grated ginger
- 2 tablespoon mustard oil or any vegetable oil
- 2 bay leaves
- 4 dry whole red chilli, make a small slit along its length
- ½ tbsp coriander seeds
- ½ tbsp cumin seeds
- 1 tsp whole black pepper corns
- 1 twig of mace
- 2 large cardamoms
- 1 small cinnamon stick
- ½ tsp red chilli powder
- 1 tsp melted ghee/ clarified butter
- 2 cups water
For the dumplings:
- 1 cup self raising flour
- I scooped tbsp softened butter
- A pinch of salt
- Water to knead
- Add all the spice to zip loc bag and shake well to bring them all together. Then add washed and dried mutton pieces.
- Place the zip loc bag flat on a flat tray and let it marinate overnight if you have time otherwise do on leave for at least an hour.
The Mutton Stew:
- In a frying pan heat ghee or clarified butter, place the marinated mutton pieces and allow it to turn brown on all sides and turn off the heat. Strain out the mutton pieces and add a little water in the frying pan and deglaze it and keep the liquid aside.
- Now for the stew, begin with heating the mustard oil in a pressure cooker, add bay leaves, red chillies, cumin seeds, large cardamoms, cinnamon stick, coriander seed, pepper corns and mace one by one (preferably in that order).
- As soon as the aroma develops add the onion chunks and sauté’ only till translucent.
- Then add the mutton and follow up with red chilli powder, the deglazed stock, 2 cups of water, salt to taste and all the remaining marinade. First bring it to a full boil and t hen pressure cook for 20-25 minutes.
- To make the dumplings: Sieve salt and flour, add butter mix well and then knead into loose dough adding a little water at a time. Dust the work surface with some loose flour, roll the dough over it and into eight parts, roll each into a ball and simply squeeze on too with the tip of all fingers of one hand to give it a dumpling shape. Repeat with each ball and keep aside.
- After 20-25 minute release some pressure off the cooker and then allow it to cool down. Then remove the lid and drop in the dumplings gently.
- Cover and simmer cook for 10 minutes until the sauce is reduced and the dumplings are cooked trough the centre.
- Garnish with a spring of coriander and serve hot. SLuURrpP.
Dos and don’ts:
- Do cook simmer cook the mutton if you have time, it may take upto 2 hours for it to turn tender.
- Do adjust chillies and its quantity to suit your taste.
- Do also adjust your pressure cooking time depending on the pressure cooker you are using and the quality of the meat.
- Do not overcook mutton while pressure cooking it, be careful and adjust your time.
- Do not use powder or ground spices, the stew develop its aroma only when whole spices are added.