This is a Bengali Mutton Stew made with winter vegetables. The recipe is adapted from a recipe of Brown Stew by a noted Bengali author Leela Majumdar who was known for her literary work and happens to be Satyajit Rays aunt. Prep Though the recipe does not suggest, I always marinate my meat. Marinate Mutton/Goat meat in ginger paste, garlic paste, salt and a pinch of turmeric powder. I usually marinate all the mutton I get and then freeze in portions. For this stew I used about 10 piece of that marinated mutton Wash and chop the following vegetables for stew 1 carrot half of a large beet 2 small red potatoes in halves about 8-10 string beans a small portion of green papaya half of a red onion As the author says, do not overload this stew with vegetables. The vegetables should be in proportion with the meat you use. Cook Heat about 2tsp of Vegetable oil in a pressure cooker Temper the oil with 2 small Tej Patta 2 clove 2 green cradamom a small stick of cinnamon 10 whole black peppercorns When the whole spices sputter, add the mutton pieces. The pieces should be in a single layer and not crowd the pan. Saute at high heat until the mutton pieces are browned. If the mutton releases water, cook until the water is dried off and the mutton has lost its raw coloring. Take out the mutton and keep aside. To the same oil, add the onion and fry for 2-3 minutes until onion softens a little. Add all the other chopped vegetables, sprinkle salt and let the vegetables brown a little. It is not really necessary to fry the vegetables, just gently saute for a few minutes. Next add about 1/4th cup of flour(whole wheat atta or maida) and toss the vegetables around. The original recipe had suggested adding the flour along with the mutton but I add it with the vegetables Now add the browned mutton pieces. Add about 5 cups of water, salt to taste and mix everything with a ladle. At this point add 2 fat clove of garlic chopped in slices and an inch of ginger grated. Let the stew come to a simmer. Close the pressure cooker. After the first whistle or once the pressure is built up, lower the heat and let the stew cook at low medium heat for about 10 minutes. After that raise the heat and cook for 5-6 more minutes. Switch off and let the pressure cooker release steam naturally. Once the pressure cooker lid can be opened, carefully open the lid and check if meat is done. If not, you have to close the lid and cook for another 6-8 minutes. If the meat is done, taste the stew and add cracked black pepper and salt to taste. If the stew looks a bit runny, open the lid and put it on heat again to cook off some of the excess water. Serve with a dollop of butter and with a piece of crusty bread or rice on the side..
Posted on: Tue, 04 Feb 2014 03:29:25 +0000