Recipe - Mutto stew

5 cups Mutton curry Cut

1/4 cup Ghee

3 tbsp Vegetable Oil

5-6 Cloves Crushed

5-6 Black peppercorn Crsuhed

2 Black Cardamom Crushed

2 Green Cardamom Crushed

1 inch Cinnamon Stick Crushed

1 Javitri Crushed

2 Bay Leaf

1 cup Onion Paste

2 tsp Ginger Paste

2 tsp Garlic Paste

1/2 cup Curd

Salt to taste

5-6 drops Kewra Essence

To make a paste

1 and 1/2 cup Golden Fried Onion

4-5 Dry Red Chilli

1/4 cup Cashew Nuts

2 tbsp Poppy Seeds

2 tbsp Melon Seeds

Method

Heat ghee and oil in a pressure cooker.

Crush the dry garam masala.

Once the ghee is hot, add crushed cloves, black peppercorn, green cardamom, cinnamon, javitri and bay leaf.

Add onion paste and fry until it is slightly browned.

Add ginger and garlic paste and fry until onion is nicely browned.

Keep adding little water while frying.

Add mutton and fry on high heat for 4-5 minutes.

Add yoghurt, salt and the masala paste made using the ingredients listed under ‘to make a paste.'

Now add 2 cups of water and close the lid of the pressure cooker and cook until mutton is cooked.

Let the pressure release.

Add kewra essence and mix well.

Serve hot with Naan or Mughlai paratha.

Note :

Goat (mutton) meat is the leanest meat. Well, believe it or not, but fat contained in goat meat is lesser than fat contained in chicken. Compared to beef and chicken which were factory-farmed, goat meat was cleaner since the goat was raised in a small-size farm where the goat is wandering around eating bush and weed that grows naturally.