Step-by-Step Instructions

1. 1.Boil the Mutton

   Place 500g mutton with bones in a pressure cooker. Add approximately 2.5 cups of water, 2 cloves, 5 peppercorns, 1 inch cinnamon stick, 1/2 tsp turmeric powder, and salt to taste. Close the pressure cooker and cook for 6-7 whistles until the mutton is 90% done. Remove the mutton and broth to a separate bowl.

2. 2.Sauté Aromatics

   In a heavy-bottomed vessel, heat cooking oil. Add the grated ginger and garlic and sauté on low heat for 1 minute until fragrant. Add the finely chopped green chilies and continue to sauté briefly.

3. 3.Cook Onions and Spices

   Add the finely chopped onions and sauté until they turn translucent (approximately 3-5 minutes). Add the 2 bay leaves and continue sautéing. Next, add 1.5 tsp garam masala, the remaining 1/2 tsp turmeric powder, and 1 chicken Maggi cube. Stir well and cook until the oil separates from the mixture (approximately 2-3 minutes).

4. 4.Add Vegetables and Broth

   Add the mixed vegetables (slit French beans, medium cubed potatoes, slit carrots, and green peas). Sauté for 1 minute. Pour in the mutton broth from the pressure cooker. Add a little more water if needed to cover the vegetables. Add a little salt to taste, remembering that salt was added during mutton boiling and the Maggi cube is salty. Stir well.

5. 5.Cook Vegetables

   Cover the vessel and let the vegetables cook completely for about 10 minutes on medium heat.

6. 6.Combine Mutton and Thicken Stew

   Once the vegetables are cooked, add the boiled mutton pieces to the vessel. Stir everything together. Add 1 tbsp of semolina (rava) to thicken the gravy (this step is optional). Stir again to combine.

7. 7.Final Simmer and Finish

   Garnish with chopped coriander. Cover the vessel and let it simmer for another 6-7 minutes. After 6 minutes, add 2 tbsp of vinegar and stir. Let it cook for 1 more minute, then switch off the flame. Garnish with fresh coriander before serving.