Ingredients:

• 1 kg- mutton, cut into biggish pieces
• 6 -small spring onions, whole
• 1/2 fistful – whole peppercorns
• 1.5 tbsps – Worcestershire sauce
• 2 -carrots, sliced into roundels
• 8- small potatoes, peeled
• 1 tbsp -corn flour
• Olive oil
• salt
• 1- Cinnamon stick, crushed to small pieces
• 2- elaichi pods, crushed
• 6 pods – garlic, finely chopped
• a bunch – kadipatta leaves
• a pinch – ajinomoto.

Method:

1. Marinate the mutton with salt, finely chopped garlic, whole peppercorns, crushed elaichi pods and crushed cinnamon for at least 30 mins.
2. Place the mutton in the pressure cooker container and cook for 15 mins.
3. Do not put water in the container. You’ll need water in the pressure cooker however.
4. In a casserole dish, put some olive oil and stir-fry the carrots, spring onions, potatoes on a high flame for a few minutes.
5. Add the meat, Worcestershire sauce, ajinomoto and stir-fry for another few minutes taking care that the meat doesn’t break.
6. Add meat stock and water.
7. Once it starts boiling, cover the dish and simmer for 10-15 mins or until the potatoes are soft.
8. Add a spoonful of corn flour (make a paste) and the kadipatta leaves and simmer for another 5 mins.

Recipe courtesy of Sanjiv