Meal Prep · Indian
Mutton Khichda
A hearty, slow-cooked stew of tender mutton, mixed lentils, and broken wheat, brimming with aromatic spices.
Ingredients
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Step-by-step- Soak broken wheat and all lentils separately in water for at least 30 minutes, then drain thoroughly.
- Heat ghee in a large heavy-bottomed pot or pressure cooker. Add cumin seeds, bay leaves, cinnamon sticks, green cardamoms, and cloves. Sauté until fragrant, about 30 seconds.
- Add sliced onions and fry until they turn golden brown. Stir in ginger-garlic paste and green chillies, cooking for another minute until the raw smell dissipates.
- Add mutton pieces to the pot and cook on high heat until they are browned on all sides. Stir in turmeric powder, red chilli powder, coriander powder, and salt. Cook for 2-3 minutes, ensuring the spices are well coated.
- Reduce heat, then add whisked yogurt and tomato puree. Cook, stirring continuously, until the oil separates from the masala, about 5-7 minutes.
- Add the soaked and drained broken wheat and lentils to the pot. Mix well with the mutton masala, ensuring all ingredients are combined.
- Pour in 6-8 cups of water (enough to cover everything by about 2 inches). If using a pressure cooker, cook for 5-6 whistles, then let the pressure release naturally. If using a pot, bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until the mutton is tender and grains are cooked through, stirring occasionally and adding more water if needed to maintain consistency.
- Once cooked, lightly mash the Khichda with the back of a spoon or a potato masher to achieve a slightly coarse, stew-like consistency. Stir in garam masala and fresh chopped coriander.
- Serve hot, garnished generously with crispy fried onions, fresh mint leaves, and a squeeze of lemon juice for an authentic flavor.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Fat | 22 g |
| Carbohydrates | 35 g |
| Fiber | 9 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Khichda in an airtight container in the refrigerator once it has completely cooled down.
Freezer Up to 3 months
Portion cooled Khichda into freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to loosen the consistency if it has thickened. Alternatively, microwave in short bursts, stirring well between intervals, until heated through.
Chef’s Corner
- For extra richness and depth of flavor, use mutton on the bone and slow cook it for a longer period.
- Don’t rush the onion browning process; perfectly golden onions are key to a flavorful Khichda base.
- Adjust the amount of water during cooking to achieve your desired consistency – some prefer it thicker, others a bit runnier.
- A spoonful of extra ghee drizzled on top before serving enhances the aroma and taste.
