Ingredients

• 500g - Ran of mutton cut into medium size
• 3 - onion, chopped
• 1 - garlic pod, peeled and chopped
• 2 inch - ginger, chopped
• 2 - tomatoes, chopped
• 1 - radish, chopped fine
• 2 - potato, chopped fine
• 2 - carrot, chopped fine
• 1 - cauliflower, small size, chopped
• 100g - beans, chopped fine
• 200g - spinach leaves, chopped fine
• 2 tbsp - sunflower oil
• 1 tsp - methi seeds
• 1 tsp - cumin(jeera)
• 1 tsp - turmeric powder
• 1/2 tsp - sugar
• 1 tsp - garam masala powder
• 1/2 tsp - lal mirchi powder
• 1 - bay leaf
• 250 ml- Water

How to Make Mutton vegetable stew

• Heat oil in pressure cooker. Add methi seeds, bay leaf and jeera when oil starts smoking. Reduce flame. When it turns light brown, add chopped onions.
• Fry till it turns brown.
• Add chopped garlic, ginger and tomato.
• Fry till oil separates.
• Add tbsp of water if required.
• Add turmeric powder, garam masala, sugar, lal mirchi powder, salt and fry for a minute.
• Then add mutton.
• Reduce the flame and saute for 15 minutes. Keep stirring the meat every 2 minutes so that it is not stuck on the pan and the ingredients mix properly.
• After sauteing the meat for 15 minutes, add all vegetables into the cooker and mix well. Saute for another 2 minutes on high flame.
• Add water and pressure cook for 8 minutes on low flame, keeping lid of cooker with whistle on.
• After 8 minutes, switch off the gas and keep cooker to cool down.
• After 5 minutes, take off the lid.
• Your mutton vegetable stew is ready to be served on a plate of steaming rice.