Скачать или смотреть One Pot Red Wine Mutton Stew | Chef Nehal |

As Mumbai welcomes the soothing rains and cooler temperatures after a scorching summer, it's time for some classic comfort food. Today, let's indulge in a one-pot Red Wine Mutton Stew that promises to wrap you in warmth like a comforting hug. Below, I've shared the detailed recipe for you all to try.

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*Ingredients:*

For the Mutton Marination:
1 kg Mutton, boneless (with a few pieces with bone)
Salt, to taste
3-4 tsp crushed black pepper
3 tbsp refined flour
2 tbsp oil for frying

For the Stew:
1 tbsp oil or butter
1 ½ cup sliced onions
7-8 garlic cloves
1 tbsp fresh thyme or rosemary
Salt, as required
1 cup celery, diced
1 diced carrot
½ cup red wine
2 tsp chili powder
1 1/2 tsp cumin powder
2 tbsp maida (all-purpose flour)
1 litre stock or water
1 cup tomato purée

Other Ingredients:
1 tbsp chopped parsley
½ cup green peas

*Method:*

1. *Marinate the Mutton:*
Season the mutton pieces with salt and crushed black pepper. Let it marinate for 20 minutes. Toss with refined flour (maida).

2. *Cook the Mutton:*
Heat oil in the Stahl Versatil Cooker and fry the marinated mutton pieces on high heat until browned on all sides. Remove and set aside.

3. *Prepare the Stew:*
In the same pot, add onions, garlic, and fresh thyme or rosemary. Season with salt and fry for 5-6 minutes on medium heat until onions start to brown. Add celery and carrots, continue frying for 4-5 minutes.
Once onions are soft and start sticking, deglaze the pot with red wine and reduce by half.
Add chili powder, cumin powder, and cook the spices for 2 minutes.

4. *Pressure Cook the Stew:*
Add stock (or water) and the fried mutton pieces back into the pot. Mix well, adjust seasoning, and close the lid of the pressure cooker.
Pressure cook for 7-8 whistles (or as needed for mutton tenderness).

5. *Finish and Serve:*
Once cooked, finish with green peas and chopped parsley.
Serve hot with mashed potatoes and sourdough bread for a festive meal.