This mutton stew is a family recipe that is very easy to make and requires very little active cooking time. You have to pressure cook the mutton with all of the other ingredients until the mutton is soft, and then dry up some of the excess moisture until it is thickened to your liking. We served this with a khuska polao and a green salad, but you can eat this with plain rice, or even paratha or rooti.

This mutton stew is very similar to the mildly sweet stew that you may have encountered at Mughlai restaurants in Calcutta. The sweetness comes from the large quantity of onions that go into this dish.  

As you can probably tell by looking at the ingredient list, this recipe is all about the mutton. Select a good cut of mutton—we are using a mix of seena (that is, ribs,not chops) and raan (specifically front leg and shoulder). The mutton should be on the bone and have plenty of fat. It will not taste good if you make this with a generic supermarket "curry cut" with no fat or bones.