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Rampur Mutton Stew | Royal Cuisine | Easy Lamb Stew Recipe
+Rampur mutton stew is a delicately spiced dish from the royal kitchens of the former nawabs of Rampur, an erstwhile princely state in Uttar Pradesh.
Our Rampur mutton stew recipe results in a mouth-watering dish in which mutton pieces are cooked in a melange of aromatics and spices like mild dried red chillies, black peppercorn, bay leaf (tej patta), black cardamom (badi elaichi), clove (laung), coriander seeds, cumin seeds, nutmeg powder (jaiphal), mace powder (javitri), and cinnamon powder, along with yoghurt (curd).
Rampur lamb stew is tender, subtly spicy, delicately perfumed, and delicious. This scrumptious mutton stew recipe is one of the delectable dishes prepared by the chefs or khansamas of the kitchen of the nawabs of Rampur.
While we consider this to be the best Rampur mutton stew recipe, it is important to note that the method to make this is simple and is meant for easy home cooking. Learn how to make mutton stew by following our easy mutton stew recipe below.
Rampuri cuisine incorporates elements from Awadhi, Mughlai, and Afghani cuisine, but has its own distinct identity as well. It is similar to the cuisine of Delhi, Meerut, Muzaffarnagar, and Shahjahanpur, which all lie in the same geographical belt.
Royal Rampuri cuisine may be less well known than Awadhi cuisine from neighbouring Lucknow but is no less delicious. Both cuisines are basically the food of the Mughals. However, there are some basic differences between the two. Unlike Awadhi cuisine, Rampuri cuisine does not use flavourings like kevda (keora), ittar, or rosewater, and tends to use spices like saffron and nutmeg in smaller quantities. Royal Rampuri cuisine is more subtle and nuanced in its use of dry spices and masalas, and generally uses less animal fat and oil. It has its own unique blend of spices and uses ingredients like lotus stem, pineapple, khus root, jackfruit, fig, and Indian gooseberry (amla) in its dishes in interesting ways.
Tips on making the best Mutton Stew Recipe:
- Use tender mutton or lamb for the best Rampur mutton stew. The better quality the meat, the better the end result will be on the table. In fact, that is applicable to all mutton stew ingredients here – better quality, better results.
- Sauté onions till soft and translucent before adding the other spices.
- Brown or bhuno the mutton well before adding water. This caramelizing is an important step to bring out the natural flavor of the mutton and onions in this delicate Rampur mutton stew recipe.
- While we have prepared this easy mutton stew recipe in a pressure cooker, it can also be cooked on dum in a tightly sealed utensil, though that is a much longer process.
- You can garnish Rampur mutton stew with slivers of fried onions, juliennes of ginger, and fresh coriander, if you like.
Serve Rampur mutton stew hot with rice (plain rice or saffron rice), or with lachha paratha, tandoori roti, rumali roti, butter naan, or sheermal.
For a typically royal Rampuri feast, serve Rampur lamb stew with yakhni pulao (cooked in mutton stock), annanas (pineapple pulao), Dal-e-Mumtaz (a dal of eight local lentils), mahi seekh kebab, and adrak ka halwa, arbi ka salan (colocasia in a gravy of yoghurt and fried onions and kasuri methi), and keema hari mirch (hand-pounded minced lamb with ground spices cooked on dum with green chillies).
Wash Rampur mutton stew down with aam panna (mango drink).
For a sweet ending, serve traditional desserts like shahi phirni, shahi tukda, gulatthi (made mostly of khoya and milk), millet kheer, kulfi, Taar Gosht and zarda pulao.
If you enjoyed this recipe, you may want to try our:
Yakhni | Kashmiri Yakhni Recipe
Or see all our Mutton Recipes right here!Give this delicately spiced mutton stew recipe from the royal kitchens of Rampur a try. Learn how to make the best Rampur mutton stew with easy step by step recipe and video below.
- Use tender mutton or lamb for the best Rampur mutton stew. The better quality the meat, the better the end result will be on the table. In fact, that is applicable to all mutton stew ingredients here – better quality, better results.
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RECIPE
INGREDIENTS
550 grams mutton, or lamb, cut into approximately 1½ x 2½-inch pieces
3 tablespoons oil
350 grams onions, about 3½ medium onions, finely sliced
1 knob ginger, about 3-inches in size, peeled and sliced into fat rounds
20 cloves garlic, small, about 25 grams, peeled
5 dried red chillies, deseeded
3⁄4 teaspoon black peppercorns (sabut kali mirch)
1 bay leaf (tej patta)
1 black cardamom pod (badi elaichi)
2 cloves (laung)
1⁄2 teaspoon coriander seeds (sabut dhaniya)
3⁄4 teaspoon cumin seeds (jeera)
1 1⁄4 teaspoons salt, or to taste
1 large pinch nutmeg powder (jaiphal)
1 large pinch mace powder (javitri)
1 large pinch cinnamon powder
1⁄4 cup yogurt, lightly beaten
COOKING METHOD
- Pour oil into a saucepan over high heat. Once hot, add onions and sauté till they turn translucent, 5 to 6 minutes. Toss in sliced ginger, garlic, dried red chillies, black peppercorns, bay leaf (tej patta), black cardamom pod, cloves (laung), coriander seeds, cumin seeds, salt, nutmeg powder (jaiphal), mace powder (javitri), and cinnamon powder. Stir for about 1 minute.
- Tip in mutton or lamb along with yogurt. Stir continuously till well combined. Cook till the mutton / lamb is nicely coloured and begins to brown, 12 to 13 minutes. Pour in 240 ml water (about 1 cup). Stir to mix well.
- Transfer to a pressure cooker and place on high heat. Bring to a boil, then seal the pressure cooker. Once the cooker reaches full pressure (1st whistle), reduce the heat to medium-low and cook for about 15 minutes. Remove from heat and set aside till the pressure subsides before opening the cooker.
- Remove the bay leaf and black cardamom pod and reheat the mutton stew. Transfer to a serving bowl.
- Serve hot.
Serves: 4 as part of a larger meal
Prep Time: 15 minutes
Cook Time: 48 minutes
HIDE RECIPE - Pour oil into a saucepan over high heat. Once hot, add onions and sauté till they turn translucent, 5 to 6 minutes. Toss in sliced ginger, garlic, dried red chillies, black peppercorns, bay leaf (tej patta), black cardamom pod, cloves (laung), coriander seeds, cumin seeds, salt, nutmeg powder (jaiphal), mace powder (javitri), and cinnamon powder. Stir for about 1 minute.
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Tags:rampur mutton stew recipe, rampur lamb stew recipe, mutton stew recipe
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