Mutton Stew

Recipe No: 175

Ingredients                                                               Serves 4
To Marinate and Pressure Cook

• Mutton…………………………..350 grams (Cut into small pieces, wash and drain)
• Curd………………………………1 Tablespoon
• Salt…………………………….…3/4 Teaspoon
• Pepper Powder……………….1/2 Teaspoon
• Garam Masala Powder……1/4 Teaspoon

To Make the Stew

• Oil………………………….......1 + 1 Tablespoons
• Crushed whole Spices…....4 Cardamom pods, 6 Cloves and 1 small Cinnamon piece
• Onion sliced…………….......1/2 cup
• Ginger chopped…….…......1 1/2 Tablespoons
• Garlic chopped…………......1 1/2 Tablespoons
• Indian Green Chilly.....…..3-4 slit
• Potato cubed………….........2 medium
• Thin Coconut Milk…........1 cup (mix 1/3 cup thick coconut milk with  2/3 cups water)
• Thick coconut milk...….....1 cup
• Shallots sliced……………….2
• Curry leaves………………….2-3 sprigs
• All purpose flour/ Maida...1 teaspoon
• Water……………………….….1/4 cup
• Garam Masala Powder…...1/2 Teaspoon
• Tomato sliced………………..1/2 big
• Vinegar………………………...1/4 Teaspoon
• Coriander Leaves.........…..2 Tablespoons (chopped)

Method of Preparation

1. Marinate Mutton cubes with all the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
2. Pressure cook with 3/4 cups Water till the Meat is done. (In my Pressure Cooker it took only 4 whistles, but time it according to your cooking conditions)
3. Heat a tablespoon of Oil in a pan on medium high heat and fry the crushed Whole Spices until fragrant.
4. Add sliced Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf and saute till they are wilted.
5. Add the cooked Mutton together with the gravy, cubed Potatoes and the thin Coconut milk. Cover the pan and let it cook.
6. When the Potatoes are almost cooked add the Tomato and let it cook through.
7. Heat 1 ½ Tablespoons of Oil in another pan on medium low heat and saute sliced Shallots and Curry leaves and let it brown.
8. Add All Purpose Flour and saute till the raw smell is gone. Mix in ¼ cup of Water until smooth.
9. Add this to the Stew and let it boil. (Reduce the gravy a bit if there is too much.)
10. Add thick Coconut milk, Garam Masala Powder, Vinegar and chopped Coriander leaves;  let it start to boil along the edges.
11. Add Salt and Pepper Powder if needed.
12. Switch off the heat and serve hot with Appam or Bread.

Notes:

• If you are health conscious or don’t want too much of the ‘lambiness’ follow this: Once the Meat is cooked, remove all the pieces and put the gravy for 1 hour in the fridge or 30 minutes in the freezer. By this time all the fat will be solidified on top of the gravy. Remove it with a spoon and follow the rest of the cooking.

Make it, enjoy the deliciousness and
serve it to your family with love…