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.
Course: Breakfast, brunch, Main Course, Main Dish, soups stews
10black pepper corns
500gramsmutton or lamb
1/4cupgreen peasa handful
2green chilliesor according to your preference
1/2teaspoonBlack pepper powder
2 1/2cupthin coconut milk2nd and 3rd extracts
1/2cupthick coconut milk1st extract
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.
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.