Moms MuttonLamb Stew - cardamom

Method

• Make a masala powder by grinding together 8 cloves, 6 cardamom, coriander seeds, coconut powder and chili powder.
• Keep aside.
• Wash the meat well.
• In a pressure cooker or casserole heat the oil.
• Add the remaining 2 cloves, 2 pods cardamom and the cinnamon.
• When the spices release the aroma, add the onions.
• Fry till they are almost caramelized and add ginger-garlic paste.
• Fry for a minute.
• Then add the tomatoes and turmeric.
• Let cook for a couple of minutes and add the meat.
• Mix well and let it cook on low-medium heat until most of the moisture is gone.
• Add the masala powder, mix well and let cook for a couple of minutes.
• Add salt and a cup and half water, mix well.
• Put on the pressure cooker lid and let it cook till at least 5 whistles.
• Wait until all the pressure is gone before opening the lid, then add chopped coriander/cilantro and mix well.
• If you dont use a pressure cooker, then use a heavy pot with a well fitting lid and cook on the stovetop on medium heat until it is tender and done.
• This is at your own discretion but it will mostly take 30-40 minutes.
• Note- If you are using lamb instead of mutton, you may need to decrease the cooking time because lamb is tenderer.
• *Ginger-garlic paste is available at most ethnic stores.
• You can also make your own.
• Just make a paste of 2 inch piece of ginger along with 10 cloves garlic.