Surprised? This spicy Mutton Stew is a fantastic breakfast choice and is typically had in North India owing to the health residential or commercial properties of lamb that includes it being abundant in proteins, zinc, iron, B12 and other minerals and vitamins that promotes muscle growth and maintenance.

MUTTON STEW

Components

750 grams mutton, cut into 2 inch pieces on the bone
4-5 medium onions
1/4 cup oil
1 tbsp cumin seeds
3-4 cloves
6-8 cardamoms
2 black cardamoms
1 bay leaf
10-12 black peppercorns
2-3 dried red chillies
1 inch ginger, sliced
2 tablespoons chopped garlic
4-5 green chillies
Salt to taste
1/2 cup yogurt
1 medium tomato
1 tablespoon sliced fresh coriander leaves
Thin ginger strips for garnish
Fresh coriander sprig for garnish
Khameeri roti for serving

Approach

1. Slice the onions.
2. Heat oil in a pressure cooker, include cumin seeds. Once it alters colour, include the cloves, green cardamoms, black cardamoms, bay leaf, black peppercorns and dried red chillies, sauté for a minute.
3. Add sliced onions and cook till clear. Add ginger and garlic, slit green chillies, and include, sauté for 2-3 minutes.
4. Add mutton and sauté for 1-2 minutes on high heat. Include salt and mix. Prepare for 1-2 minutes.
5. Include yogurt, mix well and cook for 4-5 minutes. Change salt and add 1/2 cup water, mix well. Cover and prepare on medium heat for 5-6 whistles. Switch the heat off and let the pressure decrease entirely.
6. Cut the tomatoes into pieces and add in the mutton mixture and blend well. Cook for 8-10 minutes.
7. Add coriander leaves and blend well.
8. Garnish with thin ginger strips and coriander sprig. Serve hot with Khameeri roti.

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