Keralan mutton stew | Kerala lamb stew | Kukskitchen

Stew is a traditional syrian christain Keralan way of cooking meat or veg in coconut milk. This is unlike the English non-spicy stews. Coconut milk is the new health buzz and this reciep is a really good way to have coconut milk. Traditionally served with appam, idiyappam or puttu, this goes very well with fresh baked bread.

A few things before we start:

• Use mutton pieces with bone for a tastier and richer stew.
• I used new potatooes as they have better starch than the waxy big potatoes.
• Add more green chilly or pepepr powder if you like a spicy kick.
• I like my stew a light greeney-cream in colour. But some prefer a yellow coloured stew. If you are one of them then add a tsp of turmeric powder to the cooking mix.

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Keralan Mutton Stew

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Ingredients:

1 - Mutton / Lamb - 1 kg
2 - Potato - 2 large
3 - Green chilli - 2 slit
     Ginger - julians one inch piece
4 - Cinnamon - 2 two-inch sticks
     Clove - 4
     Cardamon - 4
     Pepper cones - 4
     Bay leaves - 2
5 - Full fat Coconut milk - 200ml or more to taste
    Water - 100ml
6 - Oil, please use coconut oil - 2 tbsp
7 - Salt and pepper to taste

Method:

• Heat oil in a pressure coooker and splutter the whole spices (4).
• Add cleaned muttoon pieces adn saute till the meat turns slightly brown.
• Add 100 ml of coconut milk together with 100 ml water to the pan.
• Add diced potatoes, green chilli, ginger, salt and pepper and close the lid. Let pressure build up and after the first whistle, reduce the flame and cook on medium flame for 20 minutes or till mutton is cooked through.
• Add the rest of thick coconut milk and let it boil. Switch of flame once bubbles start forming at the top.
• If you wish, garnish with fried cashew nuts and onion slices.

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Also check out -  30-minute bread roll   - Click on the picture for recipe.

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Sherin Deepu