A classic Summer Stew can truly delight your taste buds, especially when temperatures rise and you still desire mutton. This recipe comes from my college journal, but I’ve tweaked it for simplicity. Traditionally, it requires a lamb neck, but I used boneless curry cut pieces and limited the vegetables to carrots and onions in my version.
Ingredients:
- 500 gm mutton
- 250 gm carrots
- 100 gm onions
- 1/2 bunch mint
- 250 gm potatoes
- Salt to taste
- Pepper to taste
Method:
1) Wash and clean the mutton thoroughly.
2) Slice the onions. Peel and cut the potatoes and carrots to your liking.
3) Chop the mint and set aside.
4) Combine the mutton, onions, and seasoning in a pan. Add enough water to cover the meat. Simmer for one hour.
5) Add the carrots, potatoes, and mint. Cook until both the vegetables and meat are tender.
6) Remove from heat and serve hot.
