Fall is upon us again; crisp, breezy nights and the smell of smoked wood in air. The season is gradually growing into the environment with it’s unique earthy shades of yellow, red and brown. Along with this changing weather comes the flu and cold, and one feels like having something warm, soothing and nutritious (but not too spicy). At times like this, nothing can beat a simple, smooth and delightful stew.

A traditional mutton stew is a combination of mutton with vegetables. I used carrots, peas and potatoes and slowly cooked them with the meat, allowing the flavors to mingle and form a smooth gravy. I garnished the dish with chopped coriander and parsley, and added a bit of coarse salt and black pepper. It turned out to be a real treat, with simple flavors.

With autumn in full swing, mutton stew is a must try, especially on those rainy days.


  • Mutton - ½ kg, boneless, cut into medium-sized cubes
  • Onion – 1, medium
  • Ginger Garlic – 1 tablespoon
  • Whole Spice (Cumin, Bay Leaves, Cloves, Cardamom) – 1 tablespoon
  • Oil – 2 tablespoons
  • Carrots – ½ cup, peeled and diced
  • Peas – ½ cup, peeled
  • Potatoes – 2, medium, peeled and cubed
  • Salt – 1 teaspoon
  • White Pepper – 1 teaspoon
  • Worcestershire Sauce – 2 tablespoons
  • Lemon Juice – 1 teaspoon
  • Milk – 1 cup
  • Butter – 2 tablespoons
  • Corn flour – 1 tablespoon
  • Coriander and Parsley for garnish
  • Preparation time : 30 minutes
  • Cooking time : 1 hour
  • Number of servings (yield) : 3-4


  1. In a pressure cooker, place the mutton with onion, garlic, ginger and whole spice and add 1 ½ cups of water
  2. Cook it till meat is tender
  3. Sieve the stock (boil rice in this stock to serve with the stew) and separate the meat
  4. In a deep skillet, heat oil and add the cooked mutton and saute till evenly brown
  5. Add carrots, potatoes, peas, lemon juice and Worcestershire sauce to the pot; reduce heat and simmer with a tightly covered lid for 15 minutes (or until vegetables are tender)
  6. When the vegetables are tender, add salt, white pepper, butter and flour. Saute butter and flour well with the meat and vegetables and then add milk while stirring continually
  7. Let this cook for another 5 minutes till the gravy thickens
  8. Before serving, add a heaped spoon of butter to give a glossy look to the gravy
  9. Garnish with chopped coriander and parsley add coarse salt and pepper
  10. Serve with boiled rice or dinner rolls.                                                 Note: Serve the stew right away, or leave it overnight in the fridge (it tastes even better the next day)

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.