Mutton Stew Indian Style

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 45 mins

1¼ lb - mutton

2 tablespoons - plain flour (all purpose flour)

4 tablespoons - vegetable oil

2 - bay leaves

1 - onion

1 tablespoon - ginger-garlic paste

1 teaspoon - poppy seed paste

1 tablespoon - coconut powder

1 - tomato

1 tablespoon - jaggery (whole cane sugar)

2 - green chilies

4 fl oz - natural yoghurt

4 fl oz - coconut milk

1 tablespoon - red wine vinegar

1 - carrot

1 small - turnip

2 - potatoes

½ pint - water

½ teaspoon - salt

Cut the mutton into big bite-size chunks and coat them in flour seasoned with a little salt. Place the mutton in a frying pan with 2 tablespoons of oil and, on high heat, quickly brown the meat all over, turning frequently. Once it is golden brown, place the mutton in a large pan with about 4 fl oz (120ml) of the water. Cover the pan to retain the moisture and cook on a very low heat until the meat is tender (up to 1 hour). Check from time-to-time and add a little more water if required.
Peel and finely chop the onion and peel and dice the carrot. Finely chop the tomato and chilies. Peel the potatoes and turnip and cut them into 1" (2.5cm) cubes.
Pour 2 tablespoons of oil into a large pan. Add the bay leaves, chopped onion, ginger-garlic paste, poppy seeds paste, coconut powder and mix well. Allow it it cook for 2 minutes over a moderate heat then add the finely chopped tomato and mix well. To the mixture add in jaggery (whole cane sugar), chopped green chilies, yoghurt, coconut milk and red wine vinegar. Add all the cut vegetables (carrot, turnip and potatoes), the remaining 6 fl oz (180ml) of water and the salt. Cover with a lid, bring the water to the boil and cook for 10-12 minutes until the vegetables are cooked.
Add the cooked mutton to the pan, replace the lid and cook for a further 5 minutes on a very low flame. Garnish with coriander leaves and serve immediately.