Mutton Stew! the gomes family's traditionally favourite dish

Mutton Stew...or to say it in eastindian...ishtteewww 
Its been from childhood i love eating this and even today i can hog on it with hot boiled rice like anything
its light to the stomach not much of masala....it finds its origin in britain cooking... but its better than any curry 


Ingredients:
1/2 mg Mutton(Goat meat)
3-4 medium onions chopped fine
2 tomatoes, 1 cut lengthwise and 1 chopped fine
1 carrot peeled & cut length wise 
2 potatoes cut lengthwise
1.2 cup of green peas
2-3 green chllies chopped fine
1-1/5" ginger chopped finely (can use the ginger garlic chopper at home)
10-12 cloves of garlic chopped fine(can be done in the chopper)
Whole spices for tadka: Pepper, cloves, Cinnamon Cardamon, Bay leaf(1-2), {1 star anise, jaiphal (not necessary)}
Haldi, garam masala 1-2 tsp,  
Vinegar 2-3 tbsp
Salt
Sugar(to adjust taste...not necessary)
Fine Rawa to make curry thick
Coriander leaves for garnishing

1. Pressure cook the meat for 3 whistles with 1 chopped onion, salt and few whole peppercorns 
2. Boil potatoes and peel and cut lengthwise long
3. in a thick bottomed vessel, heat oil,
4. Add the whole spices for tadka
5. Add onions, garlic and ginger and let it cook till onion looses it colour and the ginger and garlic is cooked.
6. Add the finely chopped tomato and stir. let it cook
7. Add the carrots and peas, Add Haldi and salt
8. Add potatoes.
9. Add slight amount of garam masala (1/2 tsp)
10. Add the boiled meat along with the water(soup that remains) { very important to add this water}
11. Allow it cook together with the spices blending it for 5-7 minutes
12. Add salt if needed.
13. Add garam masala.(1 tsp) and check seasoning if required more can add)
14. Add vinegar 2 tbsps. ( can add more if u require sour)
15. Let it boil.
16. FinallyAdd a spoon of rava so that the curry becomes thick. let it cook
17. Garnish with coriander leaves.
18. Serve with hot boiled rice