1. Grind the bell-peppers, 1 onion, coriander and green chili to a coarse mixture.
2. Add this mixture along with the cumin and pepper pwds, to the mince and mix well.
3. Heat oil in a cooker/ thick bottom sauce pan.
4. Add the onions and cook on medium heat to a light brown.
5. Add the whole spices, garlic and stock cube, mix well and cook for a minute.
6. Add 3-4 cups water, bring to a boil and then turn off the heat.
7. Make golf-ball size meatballs of the mince mixture and place them in the cooker/vessel, starting from an outer edge and working your way in concentric circles, to the centre.
8. Cover and cook for 1 whistle on high heat and simmer for 8 mins (about 20 minutes in a covered saucepan).
9. Drain the mushrooms and add them to the stew.
10. Simmer until the meat is well done and the mushrooms have absorbed in some stew flavour (about 5-6 mins).

Recipe courtesy Lilchefsworld