Mutton Stew:

Mutton  1/2 kg ( quality of mutton determines taste) 

Onions  6 finely cut cubes

Tomatoes 2 same as onions

Garlic  6 cloves

Ginger 1"

Coriander leaves 2 sprigs

Curry leaves 2 sprigs

Bay leaf 2 - 3     

Red chilli pd.    2 tsp

Garam masala  2 tbsp

Turmeric pd.   1/2  tsp

Sugar                1/2 tsp

Salt to taste

Oil                     4 tbsp

Hot water        1 litre

Home made garam masala- make it fresh, tastes good. 

Coriander seeds 1 tbsp

Black pepper       4 tsp

Saunf/fennel.      4 tsp

Elaichi                  6

Cloves                   4

Cinnamon            1"

Roast on slow flame to golden, cool and make into a fine powder. Keep aside.

In a cooker, pour oil and put in bay leaves, followed by curry leaves, ginger garlic paste and finely cut onions. 

Saute on medium flame till onions tum to golden brown. 

Add tomatoes and continue to saute till oil oozes. 

Now add mutton, turmeric, salt and sugar. On medium flame, saute it for 10 mts.  

Add chilli pd and garam masala at this stage.  

Let it simmer for 4 mts. 

Pour hot water, around a litre ( adding hot water, quickens the process) 

Close the lid and pressure cook on medium flame for 6 - 8 whistles. 

Approx. 20-25 mts 

When done, cool till all pressure is released on its own. 

Let it simmer for sometime in the open to allow water evaporate, in case stew is not thick.  

If the texture is thick and glistening, remove from fire, garnish with coriander leaves and serve. 

Same stew, you can add either cashew paste of 10 - 12 kaju or coconut paste of half a coconut just before closing the lid. In that case, spices may be increased a little bit. Keep checking on the taste while cooking and bringing it to your taste. 

Sauting of onions and tomatoes determines the taste. Do it well and on slow heat.