Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Serve

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