Mutton Stew – Traditional

by SapnaNair(pachakam com)
Easy n tasty mutton stew
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 2 hours
Servings
people
Ingredients
  • Mutton - 1.5 Kg
  • Ginger(cut into small pieces and crushed) - 2 tbsp
  • garlic(finely chopped) - 2 cloves
  • Cardamom - 12 nos
  • Star anise - 3 nos
  • Cinnamon(broken into smaller pieces) - 3” piece
  • Black pepper(coarsely crushed) - 1 tsp
  • Bay leaves(medium ones) - 4 nos
  • Onion(medium ones thinly sliced) - 2 nos
  • Curry leaves - 2 stalks
  • Green chilies(ends split) - 4 nos
  • Coconut oil - 3 Tbsp
  • Vinegar - ¼ cup
  • Water(enough to soak meat with vinegar) -
  • Salt(As reqd) -
  • Coconut powder(see note below) - 8 tbsp
  • Water(to make coconut milk from powder) - 2 cups
Cuisine Kerala
Prep Time 2 hours
Servings
people
Ingredients
  • Mutton - 1.5 Kg
  • Ginger(cut into small pieces and crushed) - 2 tbsp
  • garlic(finely chopped) - 2 cloves
  • Cardamom - 12 nos
  • Star anise - 3 nos
  • Cinnamon(broken into smaller pieces) - 3” piece
  • Black pepper(coarsely crushed) - 1 tsp
  • Bay leaves(medium ones) - 4 nos
  • Onion(medium ones thinly sliced) - 2 nos
  • Curry leaves - 2 stalks
  • Green chilies(ends split) - 4 nos
  • Coconut oil - 3 Tbsp
  • Vinegar - ¼ cup
  • Water(enough to soak meat with vinegar) -
  • Salt(As reqd) -
  • Coconut powder(see note below) - 8 tbsp
  • Water(to make coconut milk from powder) - 2 cups
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut meat into pieces (medium size). Wash well.
  2. Soak in vinegar and water mix for 10 minutes. Drain and set aside.
  3. Heat oil and sauté garlic.
  4. When half done, add half of ginger and sauté.
  5. Add onion and sauté till onion is translucent.
  6. Add spices (cardamom, bay leaves, cinnamon, anistar, pepper). Saute till onion is golden brown.
  7. Add meat and fry till water is almost all gone.
  8. Add salt and fry till all water is gone.
  9. If using fresh coconut milk, add 2nd milk. If using powder, add half of the milk and enough water to cover meat.
  10. Bring to boil and simmer to cook till the meat is tender.
  11. Halfway, add chilies and curry leaves.
  12. When meat is tender, add the rest of the milk. Bring to boil and remove from heat.
  13. Best served if refrigerated overnight and re-heated the next day.
  14. *** Note: If using fresh coconut, milk of one coconut: 1 cup 1st milk and enough 2nd milk to cover the meat when cooking.
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