This is a family recipe of a very popular preparation from Kerala-MUTTON STEW. We usually have this with Appam or Idiyappam for breakfast. Mutton is simmered in coconut milk, spices and curry leaves and imparts its flavour from that. This is a very soulful preparation that brings nostalgia to me.
- 1 kg Mutton curry cut, washed and cleaned
- 2 nos Medium sized onions chopped
- 10 nos Shallots chopped
- 2 nos Large Tomatoes chopped
- 3 Tbsp Ginger garlic paste
- 5-6 nos Green chillies halved
- 1/2 tbsp Whole garam masala
- 3 tbsp Coconut oil
- 2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1/2 tbsp Pepper powder
- 1 tsp Garam masala powder
- 1 cup Thin coconut milk
- 1/2 cup Thick coconut milk
- Salt to taste
- 6-7 nos Curry leaves
- 2 cups Water to boil mutton
- Cook the mutton in a pressure cooker for 12-15 minutes with salt and turmeric powder and water.
- Meanwhile, heat oil in a thick bottomed pan, add whole garam masalachopped onions, shallots, and sliced green chillies. Saute for 2-3 minutes on medium heat.
- Add the ginger garlic paste and saute for 3-4 minutes. Add tomatoes and cook for 4-5 minutes more. You can cover the vessel at this point and cook the ingredients on a low flame.
- Add turmeric powder and coriander powder. Cook until the raw smell of the spices are gone.
- Add the cooked mutton and stir the ingredients thoroughly. Add the thin coconut milk at the point along with the curry leaves. Cover with a lid and cook the mutton for 10-12 minutes on low flame.
- Add the thick coconut milk once the mutton is cooked. Adjust the seasoning.
- Finish the curry with freshly ground pepper powder and garam masala and more curry leaves.
Also, if you do not have a pressure cooker you may cook the mutton in the onion and tomato mix after adding the spices for about 40-50 minutes.