Description

A rich and flavorful South Asian style beef stew featuring tender mutton cooked with aromatic spices, ginger, garlic, and red onions. This hearty stew is slow-cooked to perfection, resulting in a thick, savory dish perfect for comforting meals.

Ingredients

Scale

Meat and Aromatics

1 kg mutton (beef can be substituted)
1 kg red onions, chopped
3 tbsp ginger and garlic paste

Spices and Seasonings

6 round red chillies
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp salt (or to taste)

Others

1/2 cup cooking oil
2 cups water

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Instructions

Heat the oil: Pour the cooking oil into a heavy-bottomed pot and warm it over medium heat for about 2 minutes to prepare for sautéing.
Sauté the onions: Add the chopped red onions to the pot and cook them, stirring occasionally, until they just begin to brown, which builds the base flavor for the stew.
Add beef and paste: Mix in the mutton pieces along with the ginger and garlic paste. Stir well to coat the meat and cook until the beef changes color and the onions soften further.
Add spices: Incorporate the red chillies, coriander seeds, cumin seeds, and salt into the pot. Stir everything together to evenly distribute the spices.
Add water and simmer: Pour in 2 cups of water and mix well. Cover the pot with a lid and reduce the heat to low flame. Allow the stew to cook gently for approximately 20 minutes until the meat becomes tender.
Reduce to a thick stew: Remove the lid and continue cooking uncovered to let excess water evaporate. Stir occasionally until a thick and flavorful stew consistency is achieved.
Garnish and serve: Garnish with additional fresh herbs or sliced onions as desired for presentation and extra flavor before serving hot.

Notes

This stew is best cooked slowly on low heat to allow the meat to tenderize and the flavors to develop.
Adjust the red chillies quantity for desired heat level or substitute with dried chili flakes if preferred.
Use fresh ginger and garlic paste for the best aromatic impact.
Serves well with steamed rice or flatbreads like naan or roti.
For a richer stew, you may brown the meat separately before adding it to the onions.