Pào mó may be a ancient dish of the Xi’an folks. Seen here is pào mó served with mutton, although it also can keep company with pork or beef. rather than noodles, this stew uses bits of matzah, that soaks up the made flavor. It’s served with condiment and preserved garlic on the facet, meant for uptake on its own, aboard the stew.
Mutton stew (Atoo’) may be a standard dish within the southwest among the Diné (Navajo) folks. it’s a straightforward dish that packs loads of flavor from the mutton. it’s eaten year-round and also the ingredients is modified looking on what you’ve got in your stowage. Sheep area unit necessary in Diné (Navajo) culture and every one components of the sheep area unit used from preparation to weaving. it’s most typically created with mutton. If you can’t notice mutton in your native grocery, it is substituted with lamb or beef.
This Mutton formula is Associate in Nursing Delhi vogue stew formula and rather like the other stews, it’s made with refined nevertheless advanced flavours. Mutton poached with onion, ginger, garlic and dry fruits with only a few dry masalas accessorial within the curry offers it a really distinctive flavour.
What is Mutton Stew?
Mutton Stew may be a made curry of goat meat well-done with onion, spices and dry fruits. Oil floats on high of this made curry and is unquestionably not for the faint hearted.
In earlier days, Mutton Stew was well-done over slow wood flame for long hours however currently with time a constraint, you’ll cook it in an exceedingly sterilizer too.
Mutton Stew has several versions like Kerala Mutton Stew, Malabar Mutton Stew, Bengali Mutton Stew or this extremely popular Lucknowi or Awadhi Mutton Stew. Karim’s in Delhi serves a delicious Stew and that i have tried to match the formula to quite extent.
- 1 lb. neck and breast of mutton (excess fat trimmed, cut into 2-inch chunks)
- Kosher salt and freshly ground pepper
- 2 tbsp. all-purpose flour
- 1 tbsp. vegetable oil
- 6 cups chicken stock
- 2 ribs celery (cut into 1-inch chunks)
- 1 medium sweet onion (peeled and cut into 1-inch chunks)
- 1/4 cup ketchup
- 1/4 lb. green beans (trimmed and cut into 1-inch lengths)
- 1 large russet potato (peeled and cut into 1-inch chunks)
- 1 small turnip (peeled and cut into 1-inch chunks)
- 2 medium carrots (peeled and cut into 1-inch chunks)
Steps to Make It:
Sprinkle mutton or lamb generously with salt and pepper, then dust with flour.
Heat oil in a heavy Dutch oven pot large enough to hold all ingredients. Quickly brown the mutton in a single layer, taking care not to crowd the meat. (You may need to do this in batches.) Add chicken stock, celery, sweet onion, and ketchup. Stir to combine.
Bring to a slow boil, reduce heat, cover and simmer for about an hour.
After the mutton has cooked for an hour, add green beans, potato, turnip, and carrots to the meat in the pot. Stir to combine. Return to a slow boil and simmer until vegetables are tender, about an additional 30 minutes. Taste and add additional salt and pepper, if necessary.
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