Ingredients

• Mutton - 500 g, medium size pieces
• Oil - 1 cup
• Jeera - 2 tsp
• Tejpatta ( Bay leaves ) - 2
• Dried red chilli - 4
• Black pepper - 10, slightly crushed
• Dhania - 1 tbsp, slightly crushed
• Garam masala:
• Cloves- 4
• Bari elaichi - 1, open and expose the seed within
• Choti elaichi - 4, open and expose the seed within
• Daalchini ( cinnamon ) - 1 inch thin strip
• Jaiphal - 1/4 of the whole nut
• Onion - 2 big size
• Ginger flakes - 10, crushed
• Garlic - 1 inch, crushed
• Raw papaya - 1 inch piece (optional: for quick tendering of mutton)
• Haldi powder- 1 tsp
• Salt - to taste
• Desi ghee- 1 tbsp

How to Make Indian Mutton Stew

• Wash the mutton thoroughly.
• Heat oil in a non-stick kadai, put jeera, tejpatta and dried red chillies.
• When the jeera begins to splutter, add garam masala, onion and saute on medium flame for 2 mins.
• Add ginger, garlic, black pepper, papaya, dhania, haldi powder, mutton, and salt.
• Saute everything for 2 mins. Put the flame to minimum.
• Put 1 tbsp desi ghee and cover the lid of the vessel.
• Open the vessel after every 10 minutes, saute and cover again.
• After 30 mins, start testing whether or not the mutton is cooked.
• It usually takes 45 mins to 1 hour to cook mutton this way.
• Add 1 tbsp desi ghee, when mutton is cooked.
• Serve warm with pulao or garam garam puris.