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Tuesday, November 22, 2011

Mutton Stew

IMG_0553 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 marinatingIMG_8473
    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.

ProcedureIMG_8476

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 IMG_8479much 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.

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