MUTTON STEW | MARIASMENU
|1 kg Mutton / Beef (measured after cleaning)|
|1 tbsp Crushed ginger and garlic (each)|
|3 Green chilli (slit lengthwise)|
|2 small -med Potato (cubed)|
|1/2 tsp Pepper powder|
|2 small pieces Cinnamon stick|
|a pinch Fennel seeds|
|5-6 Whole black peppercorns|
|2 med – big Onion (sliced)|
|1/2 tbsp Crushed ginger & garlic (each)|
|2 Green chilli (slit lengthwise)|
|1.5 cups Medium thick coconut milk|
|1 cup Thick coconut milk|
- Pressure cook mutton (refer notes) with crushed ginger & garlic (1 tbsp, each), green chilli (3), cubed potato, salt, pepper powder and 2 cups water, till mutton is cooked.
- Heat oil in a deep and wide pan and add the crushed whole masala (cardamom, cloves, cinnamon, fennel seeds and peppercorns). Fry for a min. Add sliced onion and cook till it begins to brown (no need to brown).
- Add crushed ginger & garlic (1/2 tbsp, each), green chilli (2) and curry leaves. Cook for 2-3 mins, till the raw smell goes. Add the cooked mutton along with the gravy. Mix well. Bring it to boil, simmer and cook for 5-7 mins, till the gravy reduces a bit. Add medium thick coconut milk and mix well. Bring to boil and simmer for 7-8 mins. Add thick coconut milk and mix well. Cook for 5-7 mins, till the gravy becomes thick. Let the stew rest for half an hour for the flavour to settle in.
- Serve with Appa, Idiyappam, Puttu, Roti or Bread
BEST LAMB STEW RECIPE – HOW TO MAKE LAMB STEW
Provided by: DELISH.COM
Categories: low sugar,nut-free,spring,weeknight meals,dinner,meat,stews
Total time: 1 hours 45 minutes
Prep time: 25 minutes
Cook time: 0S
Yield: 6 servings
|1 tbsp. vegetable oil|
|2 lb. lamb shoulder roast, cubed into 1″ pieces|
|1 onion, chopped|
|2 carrots, peeled and cut into rounds|
|2 stalks celery, chopped|
|Freshly ground black pepper|
|3 cloves garlic, minced|
|1/4 c. tomato paste|
|1 tsp. ground cumin|
|1 tsp. smoked paprika|
|6 c. low-sodium beef broth|
|1 c. red wine|
|1 tbsp. Worcestershire sauce|
|3 sprigs fresh rosemary|
|2 bay leaves|
|2 lb. baby potatoes, halved|
|1/4 c. freshly chopped parsley, for garnish|
- In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
- Remove bay leaves and rosemary and garnish with parsley before serving.