Mutton Stew

A bowl of health (ek-bati sastho) is what my mom used to call it. My husband has a theory that a food’s taste is inversely proportional to it’s nutrition value. This is one of those that is an exception to that law (and hence proves it).

Ingredients

1. Spices For marinating
   1. 2lbs Mutton ( I used goat meat you can use lamb meat as well)
   2. 1 cup plain yogurt
   3. 1tbsp ginger paste
   4. 1 tsp. garlic paste
   5. Salt
   6. Sugar
2. Vegetables
   1. 3 large potatoes each cut into 4 halves
   2. 2 long carrots cut into big chunks
   3. 10-12 French beans each cut into 2 pieces
   4. 8-10 pearl onions / shallot peeled
   5. 2 tomatoes cut into 2 halves
3. Whole Spices For Tempering
   1. 3,4 Bay leaves or tejpatta
   2. 2 sticks cinnamon
   3. 4,5 cloves
   4. 1 tbsp black peppercorn
4. For Stew
   1. 3-4 tbsp of all-purpose flour/ maida
   2. Salt
   3. 1 tbsp butter
   4. Canola or any vegetable oil.

Procedure

Marinate the meat with all the ingredients listed under “spices for marination”. Keep for about an hour.

In a pressure cooker or thick bottom vessel heat oil and temper it with all ingredients listed under whole spice. When the spices sizzle add all  vegetables and sauté for a minute on high flame so the vegetables take a brown hue on all sides.

Now add the mutton pieces along with the marinade and cook it on a high flame for about 5 mins.  A lot of water will be released during this time. So you have to adjust the water level depending on how much stew you want.

Pressure cook on medium heat for 10 mins, if you are using any other pan, cover and cook in low heat for 40 mins.

In a bowl mix flour with little water. Once the pressure is released remove the lid of the pressure cooker and pour the flour mixture into it and boil for a minute. It will help to thicken the watery stew.

Put the dollop of butter.

Serve with your favorite bread.