Hot & Tangy Mutton Stew

My mum has been preparing this meat recipe for years and I have always loved it. It is one of the simplest meat recipes to make with limited ingredients, and it doesn’t take too much time. 

To a bowl of mutton curry-cut pieces (shoulder pieces would be ideal), add a blend of red onion and green chilli paste. Mix well with ginger garlic paste and cold-pressed mustard oil (yes, mustard oil…as that’s what will give a zing to the recipe).

Add salt to taste, mix well and set aside to marinate if time permits; remember, the longer the marination, the better the flavours infuse into the meat. Take plenty of desi red tomatoes, slice them nicely into thin strips, and keep them aside.  Now, let’s create magic, shall we? 

Heat a pressure cooker, add a little mustard oil and drop a bay leaf. Once it sizzles, transfer the marinated mutton. Give it a good stir for a couple of minutes and then add all the chopped tomatoes. 

After a few minutes, add a cup of warm water, mix well, and close the lid. Allow it to cook for 4-5 whistles. After about 4 whistles on medium to low flame, switch off the flame.  

Before serving, drop a handful of whole green chilies, finely chopped coriander leaves, and cold-pressed mustard oil on top. Then, dig in.  

This mutton stew gets its name from the generous quantities of green chillies and tomatoes added to the dish. If you’re not too gung-ho about green chillies, add one or two if you like, but don’t slit them. Add them whole, you’ll get a mild heat from the chillies while it won’t sting your palate. 

This would be a tangy spicy mutton stew that goes best with rotis or steamed rice.