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I am a sucker for stew recipes and this one hit the spot! Thank you!
Original recipe below.
The only change I made was I used my Instant Pot instead of the stovetop. (For those of you that have the IP. Using the Saute-Hot setting, followed the recipe until step 11. Then used Meat/Stew setting-adjusted to 30 min. QPR (quick pressure release).
Ingredients:
1. Tender mutton on
2. Carrot – 2 (Clean and chopped in chunks)
3. Potato – 2 medium (Skinned and cut in chunks)
4. Tomato – 3 medium (Sliced)
5. Green Chili – 6 (Slit lengthwise)
6. Onion paste – 2 onions
7. Onion – 2 (Sliced)
8. Grated ginger – 1 inch
9. Garlic pods – 6 (Roughly crushed)
10. Turmeric powder – 1 tsp.
11. Red chili powder – ½ tsp.
12. yogurt – 4 heaped tbsp.
13. Whole Garam Masala – 4 green cardamoms, 6 cloves, 1-inch cinnamon.
14. Black peppercorn – 12 (Roughly crushed)
15. Green bay leaf – 3
16. Salt – To taste
17. Mustard oil – 6 tbsp.
18. Cow’s ghee/Clarified butter – 1 Tsp.
Process:
1. Take mutton in a mixing bowl.
2. Add turmeric and red chili powders, ginger, garlic, onion paste, yogurt, and salt.
3. Mix all well together and keep marinated for two hours.
Preparation:
1. In a heavy bottom vessel heat oil.
2. Add whole spices and bay leaves.
3. Add sliced onion.
4. Fry onion till it golden brown.
5. Add marinated mutton along with the marinade.
6. Stir cook for about 10 minutes on high heat allowing all the raw smell of garlic and ginger is gone.
7. Reduce heat to medium and cook for about 15 minutes.
8. Add the vegetables (potato, carrot, tomato) and stir.
9. Add crushed peppercorns and mix.
10. Add 3 cups of hot water. (You may add more if required).
11. Add slit green chilies.
12. On low heat allow slow cooking till the mutton is cooked. Occasionally stir with a spatula.
13. Finish with drizzling ghee and take off heat.
I served it with some crusty toasted bread.