Mangsher Brown Stew (Mutton Brown Stew)

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Mangsher Brown Stew (Mutton Brown Stew)

Mangsher Brown Stew (Mutton Brown Stew) is a traditional Anglo-Indian recipe for a classic stew of mutton, potato, carrot and papaya in an onion and ginger gravy with black pepper. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Mutton Brown Stew (Mangsher Brown Stew).

prep time

30 minutes

cook time

105 minutes

Total Time:

135 minutes

Additional Time:

(+30 minutes marinating)

Serves:

Rating:

Tags : Curry Spice Recipes Vegetable Recipes Fusion Recipes British Recipes

This is a classic Anglo-Indian dish from Bengal that blends a classic British-style stew with papaya and fresh Indian spices. The main source of heat here is black pepper and ginger rather than chillies indicating that the recipe’s origins like early in British rule in India before the acceptance of chillies.

Ingredients:

500g mutton (goat meat/mutton/lamb) with bones, cut into large chunks
8-10 baby potatoes (scrubbed but not peeled)
8-10 baby carrots, scrubbed and scraped
1 medium papaya, peeled and cut into long batons
250ml (1 cup) onion juice
1 tbsp ginger juice
3 tbsp onion paste
1 tsp garlic smashed
1 tsp ginger, finely chopped
1 tbsp freshly-ground black pepper
2-3 green cardamom pods, crushed
2-3 bay leaves
1 tbsp whole black peppercorns
2 tbsp vegetable oil
3 tbsp butter
salt to taste

Method:

Place the lamb in a bowl, pour over the ginger juice, half the onion juice and season with a little salt. Mix well to combine then set aside to marinate for 30 minutes.

Place a wok or deep pan over medium heat. Once hot, add the oil and 2 tbsp butter and as soon as the butter begins to foam add in the cardamom, bay leaves and whole black peppercorns. Fry for about 2 minutes until aromatic.

Now add in the garlic and cook until golden (about 4 minutes). At this point stir in the onion paste and continue cooking until the onions no longer smell raw (about 4 minutes).

Transfer the marinated mutton to the pan, along with the remaining onion suit. Season with a little salt then scatter over 1/2 tbsp of the ground black pepper. Continue cooking over low heat untilthe masala starts to release its oil (about 20 minutes).

Add the carrots, potatoes and papaya batons. Add a splash of water and continue cooking for 15 minutes more.

At this point add 1.125l warm water. Bring to a simmer, cover with a lid and cook for about 60 minutes, until the meat is tender (top up the liquid levels as needed during this time).

Take the stew off the heat then adjust the seasonings to taste. Transfer to a warmed serving dish, sprinkle over the remaining ground black pepper, add a pat of butter and serve.