Mom’s Mutton/Lamb Stew

Make a masala powder by grinding together 8 cloves, 6 cardamom, coriander seeds, coconut powder and chili powder. Keep aside.

Wash the meat well. In a pressure cooker or casserole heat the oil. Add the remaining 2 cloves, 2 pods cardamom and the cinnamon. When the spices release the aroma, add the onions. Fry till they are almost caramelized and add ginger-garlic paste. Fry for a minute. Then add the tomatoes and turmeric. Let cook for a couple of minutes and add the meat. Mix well and let it cook on low-medium heat until most of the moisture is gone. Add the masala powder, mix well and let cook for a couple of minutes. Add salt and a cup and half water, mix well. Put on the pressure cooker lid and let it cook till at least 5 whistles. Wait until all the pressure is gone before opening the lid, then add chopped coriander/cilantro and mix well.

If you don’t 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. This is at your own discretion but it will mostly take 30-40 minutes.

Note- If you are using lamb instead of mutton, you may need to decrease the cooking time because lamb is tenderer.

*Ginger-garlic paste is available at most ethnic stores. You can also make your own. Just make a paste of 2 inch piece of ginger along with 10 cloves garlic.