Tuesdays with Tomato & Co - 4

Days such as these call for comfort food. Food that warms your heart, makes you feel at home even when you are miles away from your loved ones. Food that reminds you of the weeknight dinners as a child, when you would be busy buttering the crisp toast while your mother brought out the heavenly mutton stew.

Mutton stew from mum’s kitchen

You will need:

Mutton 500 gms (or more but then please adjust the rest of the ingredients accordingly)

Potatoes 2 medium cubed

Sunflower / canola oil 4 tbsps

Cinnamon 1 stick

Green cardamom 4

Cloves 4

Bay leaves 1 medium sized

Curry leaves (few)

Onion 1 medim sliced

Ginger-garlic paste

Crushed pepper

Green chillies 2

Salt to taste

What to do? 

Marinade the mutton with a little salt and pepper for about 20 – 30 minutes. After that put the mutton in a pressure cooker with about a cup and half of water and pressure cook it for about 20 minutes.

Heat the oil in a deep cooking pot and once it is hot temper it with bay leaves, curry leaves, cardamom, cinnamon and cloves. Sometimes I throw in some whole black peppers as well at this time to get the fragrance. After the fragrant smell of the whole spices comes out, add the sliced onions and saute it till it turns translucent. Add the ginger garlic paste and the green chillies and some salt. Saute till the raw smell of ginger and garlic disappears. Put in the potatoes at this point and cook till the spices coat the potatoes and they get a nice goldenish hue. Add the mutton pieces and saute till the oil comes out of the sides. Add the mutton stock and water, if required, cover and cook till the potatoes are done. Check for salt and adjust consistency of the stew by adding more water and boiling if required.

Note: I cook the whole thing in a reduced low to medium flame. Always.

Serve with white rice or appams or have it with a nicely buttered toast.

© Paroma Ray

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