All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This hearty mutton stew, inspired by the classic dopyaza style, is a delicious celebration of bold spices and rich flavors.
Featuring tender mutton cooked with caramelized onions and aromatic whole spices, this recipe offers a deeply satisfying meal that’s perfect for family dinners or meal prep.
Packed with high-quality protein and essential nutrients, it supports muscle health and overall wellness.
The generous use of onions not only adds natural sweetness but also contributes fiber and antioxidants.
With moderate healthy fats and a balanced carb profile, this stew is a nourishing choice that doesn’t compromise on taste.
The pressure cooking method makes it surprisingly quick and fuss-free, making it ideal for busy weeknights without sacrificing depth of flavor.
Must-Have Tools for Perfect Results
Instant Pot Pressure Cooker
Essential for tenderizing tough cuts like mutton quickly while locking in flavors. Its multi-functionality saves time and space, perfect for any busy kitchen.
Heavy-Bottomed Stove-Top Pressure Cooker
Provides even heat distribution and consistent pressure for traditional stovetop cooking, ensuring succulent meat with rich, concentrated flavors.
Blender or Food Processor
Ideal for making smooth ginger-garlic paste effortlessly, which is key to the stew’s bold, aromatic base. A versatile tool for many kitchen prep tasks.
Wooden Spoon
Perfect for stirring during sautéing and simmering, it’s gentle on cookware surfaces and gives precise control over cooking progress.
Measuring Cups and Spoons
Crucial for accurate ingredient portions to maintain flavor balance and consistency in every batch.
Authentic Mutton Dopyaza (Instant Pot Mutton Stew)
Equipment
- 1 Instant Pot or stove-top pressure cooker
- 1 Blender or food processor
- 1 Wooden spoon
- Measuring cups and spoons
Ingredients
- 650 grams 1.4 ounces mutton on the bone, cut into small pieces
- 5 large onions quartered
- 3 tablespoons ginger-garlic paste
- ¼ cup yogurt
- 1 bay leaf
- 3 green cardamom pods
- 2 black cardamom pods
- 4 cloves
- ½ teaspoon cumin seeds
- 3 dried whole red chilies
- 8 –10 peppercorns
- ½ cup cooking oil
- Sea salt to taste
Instructions
- Preparing the Onions: Begin by peeling the onions carefully. Remove the outer papery layers until you reach the fresh, firm layers beneath. Then, quarter each onion evenly to ensure uniform cooking. Setting these aside, you’ll later use them both for sautéing and slow caramelization, which adds a rich sweetness and depth to the stew.
- Creating the Ginger-Garlic Paste: To build the aromatic base, take equal amounts of fresh ginger and garlic. Peel and roughly chop them into small chunks for easier blending. Place these in a blender or food processor, adding a few tablespoons of water to facilitate smooth blending. Process the mixture until it forms a silky, smooth paste.This freshly made ginger-garlic paste will infuse the stew with a vibrant, pungent flavor far superior to pre-made alternatives.
- Toasting Whole Spices: Heat half a cup of cooking oil in your Instant Pot or stove-top pressure cooker over medium heat.Once the oil is shimmering, add the whole spices: bay leaf, green cardamom pods, black cardamom pods, cloves, cumin seeds, dried red chilies, and peppercorns. Stir them gently and let them toast for about one minute, until they begin to release their essential oils and become fragrant.Be careful not to burn them; the aroma is your guide.
- Sautéing the Ginger-Garlic Paste: Immediately add the freshly prepared ginger-garlic paste to the hot, spiced oil. Stir constantly to prevent sticking or burning. Sauté the paste for about two minutes until it turns golden and the raw aroma disappears. This step is crucial as it softens the raw sharpness and develops a flavorful foundation for the stew.
- Adding Mutton, Onions, and Yogurt: Now, introduce the mutton pieces to the pot, stirring them well into the spiced paste. Add the quartered onions and ¼ cup of yogurt, mixing everything thoroughly. Sprinkle sea salt to taste to help tenderize the meat and enhance flavors. Cook this mixture on medium heat for about five minutes, stirring occasionally to ensure the meat is evenly coated and the onions begin to soften.
- Pressure Cooking the Stew: If using an Instant Pot, close the lid securely and set the valve to the sealing position. Select the pressure cook (manual) mode and set the timer for 15 minutes. Allow the pressure to build, cook, and naturally release for about 10 minutes, then perform a quick release to open the lid. If using a stove-top pressure cooker, seal the lid, bring the heat to high until the first whistle sounds, then reduce to low and simmer for 12 minutes. Remove from heat and allow pressure to release naturally before opening.
- Reducing and Caramelizing the Stew: After opening the cooker, switch your Instant Pot back to sauté mode on medium heat. Stir the stew regularly, allowing the liquid to evaporate slowly. This process takes about 20–25 minutes. As the water reduces, the onions will caramelize, transforming the texture and color of the stew. The meat should develop a deep reddish-brown hue, and you will notice oil starting to separate from the mixture—this signals the stew is perfectly cooked.
- Final Taste Adjustment and Serving: Taste the stew and adjust the seasoning if necessary, adding more salt or spices as desired. Give it a final stir to mix everything well. This rich, flavorful mutton stew is now ready to be served. Pair it with steamed basmati rice, warm naan, or your favorite flatbread for a complete and satisfying meal.
Notes
- Use mutton on the bone for richer flavor and tender texture.
- Avoid adding water during cooking; onions release enough moisture.
- Caramelizing the onions after pressure cooking is key for authentic taste.
- Fresh ginger-garlic paste enhances aroma more than store-bought versions.
- Adjust spice levels by modifying the number of dried chilies.
- Let the stew rest for 10 minutes before serving for flavors to meld.
- Use a heavy-bottomed pot or Instant Pot for even cooking and heat retention.
Chef’s Secrets for Rich Flavor
The true magic of this mutton stew lies in the slow caramelization of onions after pressure cooking.
This step deepens the dish’s flavor, transforming the natural sugars in the onions into a complex sweetness that balances the spices perfectly.
Using whole spices whole and toasting them in oil allows their essential oils to bloom, infusing the stew with a warm, fragrant character.
The fresh ginger-garlic paste is another cornerstone—its pungency mellows beautifully when sautéed, creating a rich base.
Also, resisting the urge to add water ensures the stew remains thick and flavorful, with the meat absorbing the natural juices released by the onions.
For best results, use mutton on the bone, as the marrow enriches the gravy, giving it a satisfying depth.
Serving Suggestions to Impress Guests
This mutton stew pairs wonderfully with fragrant basmati rice or warm, soft naan bread to soak up every drop of the luscious gravy.
For a balanced meal, serve it alongside a fresh cucumber and tomato salad dressed lightly with lemon and herbs to add a refreshing contrast.
You can also offer a cooling raita made from yogurt, cucumber, and mint to complement the spice and richness of the stew.
For a festive touch, garnish with chopped fresh coriander and a squeeze of lime before serving.
This dish is versatile enough to be a comforting family dinner or an impressive centerpiece for guests.
Storage Tips for Freshness and Flavor
Store any leftover mutton stew in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm it on the stove over low heat, adding a splash of water or broth if it has thickened too much.
This will help maintain the stew’s luscious texture.
For longer storage, freeze the stew in portion-sized containers for up to 3 months.
When thawing frozen stew, it’s best to leave it overnight in the fridge before reheating.
Avoid reheating multiple times, as this can dry out the meat and diminish the flavors.
Proper storage ensures you enjoy the stew’s richness and tenderness even days later.
Frequently Asked Questions About Mutton Stew
1. Can I use boneless mutton for this recipe?
Yes, boneless mutton can be used, but bone-in pieces provide more flavor and a richer gravy due to marrow release. If using boneless, consider adding a bit of bone broth for depth.
2. What can I substitute for yogurt if I’m dairy-free?
You can use coconut yogurt or a small amount of lemon juice mixed with a dairy-free milk alternative to maintain the slight tang and tenderizing effect.
3. How do I make the stew less spicy?
Reduce the number of dried red chilies or remove the seeds before adding. You can also add a pinch of sugar or extra yogurt to balance heat.
4. Is it possible to make this stew without a pressure cooker?
Yes, you can slow-cook the stew on the stovetop in a heavy pot for 2–3 hours until tender, but the pressure cooker significantly reduces cooking time.
5. Can I prepare this stew in advance?
Absolutely! In fact, the flavors develop and improve if refrigerated overnight, making it an excellent make-ahead dish for busy days or entertaining.
This recipe is inspired by indianambrosia and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
