mutton stew

A mutton stew or dopyaza recipe made with lots of onions, whole spices, yogurt, ginger and garlic.

  • Author: Saima Zaidi
  • Prep Time: 5 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Pressure Cooking
  • Cuisine: Indian


  • 1.4 ounces or 650 grams mutton on the bone, cut into small pieces
  • 5 big onions, quartered
  • 3 tbsp ginger-garlic paste
  • 1/4 cup yogurt
  • 1 bay leaf
  • 3 green cardamom
  • 2 black cardamom
  • 4 cloves
  • 1/2 tsp cumin seeds
  • 3 dry, whole red chillies
  • 8-10 peppercorns
  • 1/2 cup cooking oil
  • sea salt to taste


Preparation (5 minutes)

1. Peel and quarter the onions.

2. Make a paste of the ginger and garlic - put equal quantities of both in a small blender along with a few tablespoons of water and blend to a get a smooth puree.

Cooking - instant pot

  1. On saute (normal) mode, add oil and whole spices in the instant pot and wait for them to sizzle and change color (1 minute).
  2. Add the ginger-garlic paste and saute (2 minutes).
  3. Add the meat along with onions, yogurt and salt and cook (5 minutes).
  4. Cancel the saute mode, close lid and select the pressure cooking (manual) mode with the vent in sealing position. Set the timer to 15 minutes. Wait 10 minutes before doing a quick pressure release (35 minutes including the time it takes to build pressure).
  5. Cancel the pressure cooking mode, open the cooker and set the instant pot on saute mode again. Cook this soupy mixture on medium heat, stirring every now and then until the liquid dries up, the onions caramelize and the meat acquires a reddish-brown look. At this point, the dopiaza is ready (20-25 minutes).

Cooking - Stove-top pressure cooker

  1. Heat the oil in a stove-top pressure cooker and put in the whole spices. Sauté for 1 minute.
  2. Add the ginger-garlic paste and sauté for 2 minutes.
  3. Add the mutton, onion, yogurt and salt. Sauté for 5 minutes.
  4. Close the lid of the pressure cooker, turn the heat on high and cook until one whistle.
  5. Turn down the heat and simmer for 12 minutes. Remove from the hot burner hob.
  6. Once all the steam has escaped and the pressure is released, open the lid and cook on high heat till the meat is browned and the water has evaporated. (around 20-25 minutes). Keep stirring the meat in between to avoid burning.


Do not add water at any stage to the dish. The onions release a lot of water and when the pressure cooker opens, you need to cook the meat on high heat to get rid of it. As the water evaporates, the meat will take on a brownish-red colour and the oil will separate. This is an indication that it is done.


Keywords: mutton dopyaza, mutton stew, Indian mutton recipes, lamb stew