Mutton Stew
Mildly spiced Kerala mutton stew is made by simmering morsels of mutton and potato in coconut milk. Here is a simple, pressure-cooker version of this hearty delicacy.
Servings: 4 people
Ingredients
Whole spices
- 1 star anise
- 2 cardamom
- 1 bay leaf
- 10 black pepper corns
- 1 inch cinnamon
- 2 cloves
Other Ingredients
- 500 grams mutton or lamb
- 2 medium potato diced
- 2 medium onions thinly sliced
- 1 small carrots diced
- 1/4 cup green peas a handful
- 2 green chillies or according to your preference
- 1 inch ginger chopped
- 2-3 sprigs curry leaves
- 2 tablespoon cashew paste optional
- 1/2 teaspoon Black pepper powder
- coconut oil
- 2 1/2 cup thin coconut milk 2nd and 3rd extracts
- 1/2 cup thick coconut milk 1st extract
- salt
Instructions
- Dice the potatoes and carrot.
- Keep all the whole spices ready.
- Heat some oil in a pressure cooker. Fry the whole spices, followed by ginger and curry leaves.
- Add onions and cashew paste, mix well, and cook on a low flame until tender.
- Add mutton, potatoes, carrot, green peas, green chillies, pepper, salt, and thin coconut milk.
- Pressure cook until the mutton is cooked well.
- Open the cooker, add the thick coconut milk, add salt (if required), and simmer for a couple of minutes.
- Do NOT bring to boil. Serve hot with appam.
Notes
Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.