Stew – Mutton / Chicken

Ingredients

• Mutton/Chicken – 500g (20 pcs)
• Water – 700g
• Cardamom – 6 pcs
• Cinnamon – 2.5g
• Clove – 6 pcs
• Salt – 3g
• Stew gravy – 200g
• Carrot cubes – 20g
• Potato cubes – 35g
• Coconut milk powder – 80g
• Cashew paste – 40g
• Crushed pepper – 1g
• Coconut oil – 4.5g

MAKE IT READY

• Cashew Paste: Soak 50g of broken cashews in 100ml of warm water for 15 minutes. Blend into a perfectly smooth, velvety paste.
• Coconut Milk: Thoroughly whisk 80g of coconut milk powder into
  100ml of lukewarm water until completely smooth and free of lumps.
• Parboiled Veggies: Dice cleaned carrots and potatoes into uniform 1-inch cubes. Boil them in water until the fork-tender but firm (about 6 to 8 minutes). Drain completely and set aside.

PREPARATION

1. Weigh all the ingredients as per the mentioned quantity.
2. Combine the meat, water, whole cardamom, cinnamon, cloves, and salt in a pressure cooker.
3. Seal the lid and cook over high heat until the first whistle blows.
4. Reduce the flame to low and let it cook for another 4 to 5 whistles (roughly 12 to 15 minutes) for mutton and for chicken 1-2 whistles until the meat is thoroughly tender.
5. Transfer the cooked meat along with its aromatic broth into a deep cooking pan or kadai.
6. Stir in stew gravy base.
7. Cover with a lid and bring it to a rolling boil over medium heat for 5 minutes to integrate the meat with the gravy flavours.
8. Uncover and stir in the parboiled potato and carrot cubes
9. Add the crushed black pepper and the prepared cashew paste.
10. Simmer for 3 minutes, stirring constantly to prevent the cashew paste from sticking to the bottom of the pan.
11. Slowly pour in the prepared coconut milk while stirring continuously.
12. Turn off the flame. Drizzle the raw coconut oil over the gravy and serve hot.