Sunday, January 20, 2008

Mutton Stew with Green Papaya.

Today's cooking day. A holiday after almost a continous month of working. Avi's coming home for dinner, maybe that inspired me to cook for the whole day. This one's easy, a mutton stew, low on oil and easy to cook. The predominant flavours is from the cinnammon and the green papaya. The green papaya once thorougly cooked also forms the base of the gravy, giving it a slightly different flavour. Approx cooking time- 1 hr.

Ingredients (Serves 4):
Mutton/ Lamb- 500 gms
Green Papaya- 500 gms
Onions- 3 large, sliced
Garlic- 3 large cloves, minced
Ginger- 1 inch stick, coarsely chopped
cinnammon- 2 or 3 inch long pieces
Red chillis- 3 large
Red chilli powder, turmeric powder
Sugar, salt to taste
Oil - 3 tbsp

Put mutton to boil with salt, turmeric and half the chopped ginger. Chop green papaya into small pieces and add to boiling mutton. Keep boiling till meat is tender. Once mutton is tender, heat oil in pan and add onions, garlic, ginger, red chillis, cinnammon. Add a little sugar to the pan for taste and colour. Cook over low heat till onions soften. Add the mutton pieces and keep stirring to thourougly cook the mutton. Keep stirring contiously, till fat leaves the sides. Slowly add stock bit by bit and keep cooking over a low flame. Keep over low flame for twenty minutes and then add remaining stock with ht half cooked papaya. Stir, cover and let simmer over low flame, till gravy thickens.

Serve with steaming rice or can be eaten with pancakes or appams (just reduce the gravy).

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