Mutton Stew with Rajma

I bought some mutton yesterday. This morning I was all set to cook a nice, spicy, archetypal Sunday-lunch-mutton-curry. But the weather made me indolent. The day was cool and rainy and I longed to finish the business of cooking quickly and curl up with a book. I simply didn’t relish the idea of spending a long time in the kitchen frying masalas. And putting in the hard labour of frying the mutton in it.  

So I settled for a mutton stew. Serendipitously, some rajma was soaking overnight. I also jettisoned last evening's plan to cook a rajma dish and instead, bunged the stuff into the mutton. This one’s dead simple to do and absolutely delicious to taste – a lovely, fragrant mutton broth that comes out tops on wholesomeness too.

Mutton Stew with Rajma


750g mutton pieces
200g rajma beans soaked overnight
2 onions roughly chopped
1 tomato chopped
3 cups mutton or chicken stock
1 inch piece of ginger cut in juliennes
A few cloves of garlic
1 teaspoon black pepper corns
2 bay leaves
2 tsp of sugar
Salt to taste
Oil for frying


Drain the soaked rajma and keep aside.
Heat the oil in a kadhai. Lightly fry the mutton pieces. Remove with a slotted spoon and keep aside.
Now add the chopped onion to the oil and fry on low heat till it turns soft. Add the chopped tomato. Fry for a bit.
Meanwhile, put the stock into a pressure cooker and heat it. Transfer the fried tomato and onion to the pressure cooker. Add the mutton pieces, the drained rajma, ginger, garlic, pepper corns, bay leaves, sugar  and salt.
Pressure cook for about 20 minutes or until the mutton and the rajma are tender.
Once the meat and the beans are done, check the seasoning and add more salt or sugar if required.
Remove the bay leaves. Serve hot with some crusty bread.
(I like it with basmati rice too, but that’s because I like absolutely anything with rice!)


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