A delicious, spicy and tangy mutton/lamb stew that is quick to make and absolutely delectable to taste!
Temperatures are dropping by the hour and my need to have warming and spicy food is growing at the same rate! Do you echo my feelings? If yes, then I have a very delicious stew recipe for you, for the season. And even if you don’t, you can’t miss this delectable recipe! It is my bhindi gosht or Indian lamb and okra stew. This is a lamb curry recipe with a thin and runny gravy. And that is why, this works very well as a soup and as a side dish. When I make this, it is generally a big batch, that lasts me at least 2-3 days. So, that I can have it with some plain steamed rice once, or just as is with some lemon juice squeezed over and with some toasted breads, another time. And let me tell you, all the three ways are lip smacking good. 🙂
Now, this is a recipe that I’ve picked up from maa, without any changes. And that is because, it is just so perfect the way she’s always made it that, I don’t have thing to add or omit anything from it. This delicious and easy stew recipe is spicy, tangy and super comforting, at the same time. Moreover, it is a great change from your regular mutton or lamb curries. And if you happen to be a bhindi (okra) lover, then this is a must try recipe for you.
Also see,
Bengali chicken stew with vegetables
Dharosh sorshe (Okra in mustard sauce)
Delicious curry
My bhindi gosht (Indian lamb and okra stew) is a flavour bomb, truly. Having said that, let me also tell you, there are not many masalas that go into this mutton curry. As quickly as this gets cooked, it is pretty easy as well. The tang in this, one pot recipe, comes from the tamarind pulp and the heat from the fresh chilis and chili powder. Apart from these two, it is only some garam masala in the end that flavours the stew. Hence, it is actually the meat, on the bone, and the okras, that lend this delicious curry/stew its flavours.
Now, are you wondering, why have I been using the words curry and stew interchangeably? That is because, the runny gravy makes the bhindi gosht a hearty soup/stew recipe. At the same time the texture that the sliced onions and okra create, make it a great curry. So, this is really, a winner of a recipe, I have for you here. Also, this tastes the nicest the next day. So, you definitely can make this in advance.
Do make this amazing mutton/lamb recipe for yourself and your loved ones. I am sure, you will win hearts. Also, do share your food pictures with me over on Instagram and Pinterest when you do try the recipe out.
Eat hearty!
Bhindi gosht (Indian lamb & okra stew)
Equipment
- Pressure cooker
Ingredients
- 550 g mutton/lamb on the bone curry cut
- 120 g okra (bhindi) washed and pat dried
- 1 large onion sliced
- 1 small tomato thinly sliced
- 2 tbsp thick tamarind pulp
- 3-4 tbsp fresh coriander chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp ginger paste
- 1 tbsp garlic paste
- 2-3 fresh chilis optional
- 1 bay leaf
- 2 dried red chilis
- 4 tbsp oil
- salt to taste
Instructions
- Trim the stems of the okra/bhindi but do not completely cut them off*. Heat 2 tbsp of oil in a wok and fry them, until 90% done, remove on a kitchen towel and set aside
- Heat the pressure cooker with the remaining oil and add the bay leaf, dried chilis and onions. Fry until the onions caramelize
- Next add the ginger and garlic pastes and fry for couple more minutes
- Lower the flame and add the turmeric and chili powders. Fry for a few minutes and then add the mutton/lamb pieces. Sear the meat over high flame, until no longer pink
- Then add salt, chilis, 2 cups of water, mix well, cover and pressure cook until the mutton/lamb is completely cooked
- Once the pressure settles of the cooker, open the lid and over medium flame, add the fried okra, tamarind pulp and sliced tomatoes. Check for seasoning at this point
- When the okra is cooked thorough (not more than 5-7 minutes), switch the flame off and add the garam masala and chopped coriander leaves, mix well. Let this sit for 5 minutes before serving
- Serve the bhindi gosht (Indian lamb & okra stew) fresh and hot with some lemon wedges on the side. You can also serve this with some steamed rice and/or breads. Enjoy!
Notes
- Keeping the stub on ensures that the okra won't turn slimy when cooked in the curry
- For me, the cooking time for the mutton was 30 minutes (15 minutes on medium-high flame + 15 minutes on medium low)
- g - gramsÂ
- tsp - teaspoon
- tbsp - tablespoon
