Moms Mutton/Lamb Stew

  1. Make a masala powder by grinding together 8 cloves, 6 cardamom, coriander seeds, coconut powder and chili powder.
  2. Keep aside.
  3. Wash the meat well.
  4. In a pressure cooker or casserole heat the oil.
  5. Add the remaining 2 cloves, 2 pods cardamom and the cinnamon.
  6. When the spices release the aroma, add the onions.
  7. Fry till they are almost caramelized and add ginger-garlic paste.
  8. Fry for a minute.
  9. Then add the tomatoes and turmeric.
  10. Let cook for a couple of minutes and add the meat.
  11. Mix well and let it cook on low-medium heat until most of the moisture is gone.
  12. Add the masala powder, mix well and let cook for a couple of minutes.
  13. Add salt and a cup and half water, mix well.
  14. Put on the pressure cooker lid and let it cook till at least 5 whistles.
  15. Wait until all the pressure is gone before opening the lid, then add chopped coriander/cilantro and mix well.
  16. If you dont use a pressure cooker, then use a heavy pot with a well fitting lid and cook on the stovetop on medium heat until it is tender and done.
  17. This is at your own discretion but it will mostly take 30-40 minutes.
  18. Note- If you are using lamb instead of mutton, you may need to decrease the cooking time because lamb is tenderer.
  19. *Ginger-garlic paste is available at most ethnic stores.
  20. You can also make your own.
  21. Just make a paste of 2 inch piece of ginger along with 10 cloves garlic.

cardamom, coriander seeds, coconut powder, chili powder, lamb, oil, cinnamon, yellow onions, ginger garlic, tomatoes, turmeric, salt, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/mome28099s-muttonlamb-stew/ (may not work)

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