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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 Method

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

Method
 

  1. Marinate the lamb with ginger juice, 1/2 cup of onion juice and a little salt for 30 odd minutes.
  2. 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.
  3. Add the garlic, cook till light brown.
  4. Now add the onion paste, cook till the smell of raw onions is no longer there.
  5. 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.
  6. Add the carrots, potatoes and papaya batons. Splash a little water, cook for another 10-15 minutes.
  7. Now pour in 2.5 cups of warm water, cover the pressure cooker and cook, 3 whistles I would reckon.
  8. Remove from flame, allow the steam to release on its own. Adjust seasonings, sprinkle the remaining black pepper powder.
  9. Finish with a dollop of butter.