My mum used to make this brown stew for us often when we were kids and I have always loved it. So when my parents visited me last week, frankly, I made the best of it! Mum took a cooking session for me on all those favourite recipes of mine. Though some of the recipes are easy I somehow never got down to making it, mum’s food always tasted the best while enjoyed on my platter. I preferred rather not to spoil the tasty memories by trying out those recipes in my kitchen, but now I shall bring about some more yummy recipes from mummy’s kitchen!
- ½ Kg Mutton
- 1 large Onion (chopped)
- 2 tsp Ginger-garlic paste
- 2 Tomatoes (chopped)
- ½ tsp Turmeric powder
- 1 ½ tsp Pepper powder
- 1 Chicken seasoning cube
- 1 Potato (peeled and diced in cubes)
- 1 medium size Carrot (peeled and diced)
- Whole Baby corn(a few) small ones
- Peas – ¼ cup (shelled)
- 1 tsp Soya sauce
- 2 tbsp Corn flour( dissolved in water)
- Salt to taste
- Finely chopped coriander leaves for garnish(optional)
- Boil mutton and set aside with stock.
- Heat oil in pan add onion and sauté till golden brown. Add ginger-garlic paste and fry.
- Add tomatoes and very little salt. Put in turmeric powder, pepper powder, chicken seasoning cube and fry well.
- Add all the vegetables and toss. Then add the soya sauce and required water for the vegetables to cook.
- Bring to boil for 5 minutes, when vegetables are half cooked add mutton along with the stock.
- Cook for 5 minutes then add corn flour and simmer for few minutes.
- Switch off flame and garnish with coriander leaves.
- Serve with steamed white rice, dosas/idlis/appams or with rotis/naans/paranthas.
Preparation Time: 40 minutes
- Use tender and fresh mutton; preferably use more of the fleshy bones and less pieces.
- To save time, while the mutton is cooking, chop the required vegetables and prepare the gravy. This step will help in speedy cooking, as the mutton is added only towards the end.
- Remember to save the mutton stock for the gravy.