A simple recipe to explain how to cook meat with vegetables.
Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.
- Mutton about 300 gms.
- Carrots 3 or 4, chopped up.
- Capsicum 3 or 4, chopped up.
- Sorrel Leaves, a couple of bunches.
- Onions 2, sliced thin.
- Red chilly powder.
- Coriander powder.
Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.
Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.
When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.
Enjoy with rotis or as I did, with cooked millet.