This curry/stew is perfect if you don’t want to use coconut and also want to throw in some veggies which makes it such a wholesome meal. And colourful too! My son loved the bits of green and orange peeping through a mutton curry that he doesn’t have much liking for. He loves his chicken curries. I loved this and so did R. I hope you enjoy it too! Make sure that your masala has been ground really well to a very fine texture and consistency.
Mutton Brown Stew (Without Coconut)
Preparation time: 20mins | Cooking time 25mins | Serves 4
- 1/2 kg boneless mutton (or beef)
- 2 medium sized potatoes skinned and cubed
- 2 medium sized carrots skinned and cut into 1″ strips
- 12 french beans stringed and cut into 1cm pieces
- 1/2 cup peas (optional)
- 1 medium sized tomato chopped or sliced
- 1 medium sized onion finely sliced
- 2-3 tsp ghee or oil
- salt to taste
For the masala:
- 3 dry red chillies (I used Byadgi)
- 3/4 tsp cummin/jeera
- 8 peppercorns
- 2 cloves
- 1/2 inch cinnamon
- a marble sized ball of tamarind
- 3/4th tsp poppy seeds/khus khus
- 1/2 tsp turmeric powder
- 2-3 small green chillies (adjust to taste) *see note
- 1/2 inch ginger
- 2 big onions roughly chopped
- 12 sprigs (1/2 cup approx) of coriander leaves
- The original recipe asks for 10 green chillies, I have reduced it to 3 small ones and found it a tad spicy. Do adjust all the spice elements (red chillies, peppercorns & green chillies) as per your tolerance to spice.
- If you wish you can dry roast (without ghee) the onions. I tossed in the coriander leaves as well as it adds a wonderful fragrance to the dish.
- You may boil the tomato along with the other vegetables or the mutton. You can add it to the gravy as it boils or fry it along with the onions – its your choice.