Thursday, 14 May 2009

Mutton Stew

Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)

Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp

1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).

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