Method
Before you start:
- Pressure cook the mutton with 5 – 6 cups of water for 4 whistles.
- Boil the Vegetables (except the pearl onions) with 8 cups of water.
- Do not discard the broth from the mutton or the vegetables as the water will be used later.
- Heat oil in a thick bottom pot. To the oil add Shahi Zeera.
- Once the zeera starts to splutter add the chopped onions and sauté for 5min.
- Now add in the pearl onions, cover and cook till the pearl onions are soft and well done.
- Then add the ginger garlic paste and sauté for a couple minutes followed by Black pepper powder.
- Then add the whole wheat flour (aata) on low heat and continue sauteing till the flour is fragrant should take about 5 – 7 min
- Add some oil if the aata in the pan looks too dry/ crumbly as the aata should have a paste like consistency/ texture.
- Then add in 2 cups of cold water making sure the heat is turned up to medium and mixing continuously to avoid lumps. The mix should have a paste like consistency at this time.
- Let the mix come to a boil should again take about 5 – 7 minutes.
- Now add in the pressure mutton along with the stock and the boiled vegetables along with stock to the above mix.
- Turn up the heat to high and let it all come to a boil.
- Once the mix starts boiling add salt to taste and vinegar.
- Let it continue to boil on medium low heat for another 7 – 10 min or till the desired consistency is achieved. The consistency should be of a thick soup.
- At this point if you feel the stew is too runny, we can add in more flour, to do this sauté the desired quantity of flour add cold water to make a paste & then add it to the stew boiling.
- The stew is ready at this point. Garnish with cilantro and serve hot with any bread (preferably Sheermaal)
Serve with
Bread, Dinner Roll or Sheermal
