There was a time, during my childhood days in Kolkata when the panacea to all illness seemed a hot steaming bowl of mutton or chicken stew. “Oh my God you are running a temperature!! Caught a cold didn’t you? Have Crocin now. Will make you mutton stew today….” my Maa used to say. At other times Baba used to ask, “What happened? You are looking pale!! Not feeling well?…Take rest…Will bring some chicken from the market and Maa will make you chicken stew…don’t have anything else…you’ll be okay in no time.” I waited eagerly for that deliciously wonderful stew cooked by Maa. So lovely were those days of being nestled in the warmth of love and care of parents…..and the sheer magic of home remedies!!
The other day my son returned home with fever and a running nose from school, Doc said it’s Flu, he should have a light diet with fluids and medicines. Suddenly these memories of childhood flashed into my mind. Reminiscing the old days, I decided to cook mutton stew for sonny just as my Maa did in similar conditions. And truly he looked much better the next day!!
Stew goes best with bread/ fulkas, you can try it with some plain steamed rice too. It’s delicious, flavourful, very appetizing and easy on your stomach. In winter you get lovely red carrots which make the stew even more delectable. So here’s my Maa’s recipe of mutton stew……
- 500 gms mutton
- 4 medium sized onions roughly grated
- 2-3 baby onions whole
- 4 carrots cut in long slices
- 12-14 beans cut in halves
- 1 inch ginger grated
- 8 cloves of garlic grated
- 2-3 medium sized potatoes diced in quarters
- 12 peppercorns
- 4 green cardamoms
- 1 inch cinnamon
- 3-4 cloves
- 1 bay leaf
- ½ tsp ground nutmeg
- A pinch of turmeric
- 1 tsp freshly crushed black pepper
- 2 tablespoons of wheat flour/atta
- 1 tablespoon ghee/clarified butter or plain salted butter whichever suits you best
- White oil as per requirement
- You can use some fresh cabbage too if you want, I didn’t use
Heat oil in the pressure cooker and fry the mutton pieces on high heat. Sprinkle the wheat flour while frying and take out when the mutton pieces take a brownish hue. Keep aside.
Toss in the whole garam masalas, peppercorns, bay leaf and the nutmeg in the same oil. Wait for the splutter and add the chopped onions and fry them golden. Add the ginger and garlic, sauté.
Add all the vegetables including the small onions and keep stirring. Add turmeric, pepper powder, salt.
Add the mutton, stir well with the masalas and add three cups of water or more if you want a thinner consistency. Close the lid and pressure cook for 10-15 minutes. It will depend on the quality and portions of mutton you are using.
Top it with ghee or butter and immediately pour to a serving bowl. To be consumed hot….