Here is a healthy slow cooked mutton stew in old world Mughlai flavours. The prolonged cooking needs some time so you can cook such stews in large amounts and freeze portions so you can make the most of it.
Mix the papaya paste, salt, minced ginger garlic, mint leaves and the coarsely powdered spices and smear onto the mutton pieces. Let it rest in the refrigerator for at least 4 hours or overnight
At the time of cooking, transfer the mutton mix to a pressure cooker, add tejpatta and 2 cups of water and pressure cook for 20 minutes. Cool down a bit, open the lid and simmer the stew for an hour on low heat
In the mean while, soak the cashew and melon seeds and make a fine paste with them. Reserve
After about an hour of simmering, the mutton releases its own fats and you see small droplets of fat skimming through the surface. You might need to add a little water during simmering, depending on how intense the flame is
Add the melon seeds and cashew paste and simmer again for 15 minutes or till the fats start skimming on the surface again
Heat the ghee in a separate pan and lightly fry the Kashmiri red chillies into it. This way the chillies release their flavours into the ghee. Take care not to burn the chillies as they are being fried in very low amount of ghee. This chilly flavoured ghee will provide a nice aroma to the finished stew. Pour this over the cooked stew and serve hot