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Mangsher Brown Stew (Mutton Brown Stew)

Mangsher Brown Stew. Mutton gently stewed with a melange of carrots, raw papaya and baby potatoes. The warmth of ginger. A generous grind of black peppercorns. Finished with a dollop of butter. (And more black pepper if you like the heat)
Print Recipe
Course Main Course
Cuisine Anglo Indian

Ingredients
  

  • 500 g mutton curry-cut

  • 8-10 baby potatoes with peel
  • 8-10 baby carrots
  • 1 medium raw papaya peeled and cut into long batons

  • 1 cup onion juice
  • 1 tbsp ginger juice
  • 3 tbsp onion paste
  • 1 tsp garlic smashed
  • 1 tsp ginger finely chopped
  • 1 tbsp black pepper powder freshly ground
  • 2-3 green cardamoms
  • 2-3 bay leaves
  • 1 tbsp black peppercorns
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • salt to taste

Instructions
 

  • Marinate the lamb with ginger juice, 1/2 cup of onion juice and a little salt for 30 odd minutes.
  • Heat the oil and 2 tbsp butter in a pressure cooker. Throw in the crushed cardamom, bay leaves and black peppercorn. Allow the spices to release their aroma.
  • Add the garlic, cook till light brown.
  • Now add the onion paste, cook till the smell of raw onions is no longer there.
  • Add the marinated mutton, the remaining onion juice, a little salt and 1/2 tbsp black pepper powder, cook over a low flame until the masala starts to release oil.
  • Add the carrots, potatoes and papaya batons. Splash a little water, cook for another 10-15 minutes.
  • Now pour in 2.5 cups of warm water, cover the pressure cooker and cook, 3 whistles I would reckon.
  • Remove from flame, allow the steam to release on its own. Adjust seasonings, sprinkle the remaining black pepper powder.
  • Finish with a dollop of butter.
Keyword Mutton Brown Stew