This mutton stew is sure to keep you warm in the upcoming winter. Its got a rustic character to it because of the way the ingredients are cut. I love this stew with some freshly baked bread or Kaiser roll.
The earthy flavours of this Mutton Stew make it a household favourite of ours. I add big pieces of goat meat, whole baby potatoes and shallots and chunks of carrots for it to cook slowly and some of it to disintegrate into the liquid creating a great balance of the natural sweetness from the ingredients.
Ingredients for Mutton Stew are:
500 grams baby goat meat, cut into 4 inch pieces, fat and bone in (you can add a couple of pieces of liver too)
7-8 baby potatoes
1 large carrot, cut into big chunks
6-7 shallots or baby onions, peeled
1 medium size tomato, roughly chopped
4-5 cloves of garlic, roughly chopped
2 tablespoons atta/whole wheat flour + extra if needed
15-20 whole black peppercorns + extra black pepper powder for seasoning
2 black cardamoms
2 bay leaves
1 tablespoon butter
2 tablespoons canola/vegetable oil
Heat the oil and the butter in a pan or pressure cooker. Add the meat pieces and sear them on both sides on high heat. Make sure you do not crowd or cover the pan, that way the meat will not sear and will start releasing moisture. The idea behind searing the meat is that it will trap all the juices and flavour right inside the meat without releasing them.
Remove the meat from the pan and keep aside. In the same oil, add the black cardamoms, bay and peppercorns. Sauté for a minute and toss in the potatoes, onion (or shallots) carrot and garlic.
Mix everything together without moving them around too much. Let them brown a bit on all sides.
Now add the atta or the whole wheat flour directly to the vegetables and lower the heat. Mix well. This will create a rue for the stew which will help to thicken it when it cooks.
Add the seared meat to the vegetables. Give it a good mix and add salt and enough water to cover all the vegetables and meat. Now add the chopped tomatoes.
Pressure cook till the meat is done. I let 3-4 whistles go off for my stew. (If the liquid of the stew is still too runny, add some more atta mixed in a little water and add to the stew.) Season with black pepper powder and serve hot with your favourite bread.