East Indian Mutton Stew

Step 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.

Step 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.

Step 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).

Step 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.

Step 5: Cook Vegetables

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

Step 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.

Step 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.

• Ensure mutton has bones for a richer flavor.

• Cut vegetables uniformly for even cooking.

• Adjust salt to taste, especially if using a chicken bouillon cube.

• You can add other winter vegetables like cauliflower or peas.

• For a spicier stew, increase the amount of green chilies.