East Indian Mutton Stew

Step 1: Boil the Mutton

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

Step 2: Sauté Aromatics

In a heavy-bottomed vessel, heat cooking oil. Once hot, add 1 inch grated ginger and 10-12 grated garlic cloves. Sauté on low heat for about 1 minute, ensuring it doesn't burn. Then, add 6 finely chopped green chilies and continue to sauté.

Step 3: Cook Onions and Bay Leaves

Add 4 finely chopped medium onions to the vessel. Sauté until the onions turn pale and translucent. Then, add 2 bay leaves and continue sautéing until the onions are fully translucent.

Step 4: Add Spices and Maggi Cube

Add 1.5 tsp garam masala and 1/2 tsp turmeric powder. Crumble and add 1 chicken Maggi cube (optional). Stir well to combine the spices with the aromatics and cook until fragrant, about 1-2 minutes.

Step 5: Add and Sauté Mixed Vegetables

Add 2 cups of mixed vegetables, including French beans (slit), potatoes (cut into wedges), carrots (julienned), and green peas. Sauté the vegetables for about 1 minute, mixing them thoroughly with the spice mixture.

Step 6: Cook Vegetables

Pour some of the reserved mutton broth into the vessel, followed by a little more water to cover the vegetables. Add a small amount of salt, keeping in mind that salt was added during mutton boiling and a Maggi cube was used. Stir well. Cover the vessel with a lid and let the vegetables cook completely for about 10 minutes.

Step 7: Combine Mutton and Thicken Stew

Once the vegetables are cooked, add the boiled mutton along with the remaining broth to the vessel. Stir everything together. Add 1 tbsp semolina (rava) to thicken the gravy (optional). Stir again to ensure the semolina is well incorporated.

Step 8: Final Cooking and Seasoning

Garnish with a generous amount of chopped coriander. Cover the vessel and let the stew cook for another 6-7 minutes, allowing the flavors to meld. After 6 minutes, add 2 tbsp of vinegar. Give it a final quick stir. Switch off the flame.

Step 9: Serve

The East Indian Mutton Stew is now ready. Garnish with additional fresh coriander and serve hot with steamed rice.

• Ensure mutton has bones for a richer flavor.

• Finely chop or grate ginger, garlic, and onions for better integration into the stew.

• Cut vegetables uniformly to ensure even cooking.

• The chicken Maggi cube is optional but enhances the broth's flavor.

• Semolina (Rava) is optional for thickening the gravy.

• Experiment with different mixed vegetables based on seasonal availability.

• Adjust the amount of green chilies for desired spice level.