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Authentic Mutton Dopyaza (Instant Pot Mutton Stew)

Ruth M. MoranRuth M. Moran
A fragrant, slow-cooked mutton stew featuring caramelized onions, whole spices, and creamy yogurt. Cooked under pressure for tender meat and deep flavor, this dish is both comforting and protein-rich.
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Indian
Servings 6

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.
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