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Bihari mutton stew
Ingredients
Number of serving: 4
Ginger - 1 inch stick - finely chopped
Black Cardamom - 2
Cinnamon Stick - 1 inch
Green Cardamom - 4-5
Cloves - 3-4
Bay Leaf - 2
Black Pepper - 7-8
Nutmeg - grated - a pinch
Mace - 3-4 strands
Dried Red Chillies - 2 whole
Red Chilly Powder - 1/2 tblspn
Garam Masala Powder - 1/2 tspn
Coriander Powder - 1 1/2 tspn
Salt - to taste
Turmeric Powder - 1/2 tspn
Fresh Coriander - 1 tblspn
Preparation
- Heat Oil in a Pan/wok to smoking point. Add Bay Leaf and all the whole spices. When it emits the aroma add onion.
- Sauté till the onion turns pink. Add Garlic and Ginger. Mix well. Add to it the meat and sauté till you see brown specs on the meat.
- Good time to add salt and turmeric. Mix well. Add all the dried spice powders. Mix well. Add 1 cup water and mix well again.
- Transfer in to a prestige cooker. After 4-5 whistles open the lid of the pressure cooker. Sauté well again at this point.
- Add a little water for thinning the gravy. Cook on low flame for 20-25 mins. Transfer in to a serving dish.
- Sprinkle a pinch of garam masala powder and fresh coriander. Serve hot with chapati or rice.
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