Bengali Mutton Stew With Green Papaya - A Monsoon Special
Wash and clean the mutton pieces thoroughly. Rub salt, turmeric and mustard oil over the mutton pieces. Keep aside for 20 minute minimum.
In a deep bottom vessel (handi or pressure cooker or big dekchi) add mustard oil as requires and heat it till its smoking point.
Fry the onions, garlic pods till onions becomes soft and translucent. Do not brown them. Tip in the ginger paste and fry for couple of minute more.
Add the mutton pieces, fry very lightly and add further all the vegetables, green chillies, bay leaves, black pepper corns, salt. If using other spices, add them too. Mix everything nicely, fry for few more minutes.
Close the lid tightly, lower the heat to minimum. And let the stew get cooked for around 30- 40 minutes or more till done.
Open the lid and if you need to add more water, add only hot water and adjust the sesaonings.
Serve this mutton stew with steamed rice.
If you are using pressure cooker to cook this stew, then you have to add water as requires and pressure cook up to one whistle only. Make sure the heat was minimum so that pressure can build up slowly.
You can lightly fry the onions or you can dump all the ingredients together. Close the lid very tightly in case of dum style (so use a heavy lid) and slow cook till done. If water needs to be added, add only hot water and adjust the sesaonings.
This method will work only if you can get very good quality lean meat that needs no braising. If meat is not tender and lean please by all means braise it first.