Mutton Stew ( Sig)

Ingredients

2lb Goat/lamb meat with bones cut into medium sized pieces
1 tbsp oil
6-8 cardamom pods
6-8 cloves
1 tsp whole black peppercorns
1" piece of cinnamon
2 star anise
4 bay leaves
1/2 cup thinly sliced shallots
2 tbsp thinly sliced (julienned) ginger pieces
2 tbsp thinly sliced garlic pieces
2-3 green chilies sliced
1 can coconut milk
a few curry leaves
salt to taste
1 tbsp vinegar

Method

In a large pressure cooker, heat some oil and add the cardamom, cloves, pepper, cinnamon, star anise and bay leaves and sauté for a minute. Add the sliced shallots, ginger, garlic and green chilies and saute till soft. Add the meat and curry leaves and mix well. Fry for a few minutes till the meat pieces are heated through.

Add the coconut milk. vinegar and 1/2 a cup of water and mix well. Add salt to taste and close the pressure cooker .Cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 minutes. Remove from the heat and let it cool.

The meat has to be fall-off-the-bones tender to get the full impact. As I mentioned before, I like to keep it in the fridge overnight and heat it up next morning.