ANGLO-INDIAN BROWN STEW, MEAT AND VEGETABLE STEW, LAMB STEW, MUTTON STEW, EASY MEAT STEW 

ANGLO-INDIAN BROWN STEW - MEAT AND VEGETABLE STEW
Ingredients
1/2 kg meat either beef, lamb or mutton cut into medium pieces
3 carrots, 4 French beans, 3 potatoes, 3 knolkhol all cut into fairly big pieces
3 green chilies slit lengthwise
2 medium size tomatoes chopped
1 big onion sliced
2 teaspoons ginger garlic paste
3 or 4 cloves, 2 pieces of cinnamon
6 or 7 pepper corns or 1 teaspoon ground pepper
A few mint leaves
Salt to taste
2 tablespoons oil
2 tablespoons flour
Heat oil in a pressure cooker or a pot and add the onions, cinnamon, cloves, pepper corns and green chillies and fry till light brown.
Add the tomatoes, ginger garlic paste, salt, mint, pepper and the meat and fry for a few minutes.
Add sufficient water and cook till the meat is tender.
(You could either pressure cook it or cook on Low heat on the gas hob)
Once the meat is soft, add the vegetables and cook till they are tender
Make a thin paste of the flour and about ¼ cup of water and mix into the cooked meat and vegetables and simmer for 5 minutes.
Serve hot with bread or hoppers.
Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.
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