An elaborate meal is certainly not my idea of a Saturday night. I look for a healthy, wholesome option with rich, spicy, and bold flavours but minimal time and effort. This is where my leftovers and pantry staples come to my rescue. As you may know, I’m a huge fan of spicy food and “tarri.” This fusion recipe for a thoroughly satisfying and comforting mutton stew will blow your mind and make your nose run too; with the high spice quotient, it’s wise to keep a napkin handy.
For me, this dish is the closest thing to “comfort food heaven.” A couple of glasses of chilled lager followed by this mutton stew offers absolute bliss. The mutton becomes infused with spicy flavours since I use leftovers, making it easier to cook and allowing it to absorb the delicious stock. There are no set rules for this recipe; you can throw in any spices or leftover meat you like and transform it into the star of your table. Feel free to experiment with chicken, seafood, or even vegetables such as potatoes, okra, gourd, and pumpkin. Happy cooking!
Prep Time – 15 minutes
Cook time – 45 minutes
Serves – 1 to 2
Ingredients:
Mutton ( diced or cubed ) – 200 gm
Tomatoes – 2
Onion – 2
Coriander – 1/2 bunch
Red chillies – 20 gm
Garlic paste – 2 tbsp
Dry Red Chilli ( Sankeshwari / Guntur ) – 10 gms
Curry powder – 1 tsp
Salt – to taste
Mutton stock – 500 ml
Sesame oil – 30 ml
Mint leaves – for garnish
Sesame seeds – 1 tsp ( roasted ) for topping
Method:
1 ) In case using leftover Mutton, clean the pieces and cut to shape. Set aside.
2 ) Blanch whole tomatoes for a few minutes. Remove and let it cool.
3 ) Grind Onions, red chillies ( fresh & dried ) and coriander together.
4 ) Heat oil in a thick-bottomed and deep pan. Add the blanched tomatoes and garlic paste and fry till golden brown and the oil oozes out.
5 ) Reduce flame, add the Mutton, curry powder, stock and salt. Simmer and let it cook for 45 minutes. Remove from flame and serve hot topped with Mint leaves and roasted Sesame seeds.
