Ingredients (Serves 4-5)
- Mutton: 500 grams (with bone, cut into medium pieces)
- Coconut Milk:
- 1 cup thick coconut milk (first extract)
- 2 cups thin coconut milk (second extract)
- Onions: 2 medium, thinly sliced
- Green Chilies: 3-4, slit lengthwise
- Ginger: 1-inch piece, julienned
- Garlic: 4-5 cloves, finely chopped
- Potatoes: 2 medium, peeled and cubed
- Carrot: 1 medium, peeled and cubed (optional)
- Whole Spices:
- 2-3 cloves
- 1-inch cinnamon stick
- 2-3 green cardamom pods
- 1 bay leaf
- Curry Leaves: 1-2 sprigs
- Coconut Oil: 2 tablespoons
- Pepper Powder: 1 teaspoon (adjust to taste)
- Salt: To taste
- Water: As needed
- For Garnish: Fresh coriander leaves (optional)
Instructions
- Prepare the Mutton:
- Wash the mutton pieces thoroughly and drain excess water. In a pressure cooker, add the mutton, a pinch of salt, ½ teaspoon pepper powder, and ½ cup water. Pressure cook for 4-5 whistles (or until the mutton is tender but not falling apart). Cooking time may vary depending on the quality of the mutton. Once cooked, set the mutton and its stock aside.
- Sauté the Aromatics:
- Heat 2 tablespoons of coconut oil in a large, deep pan or pot over medium heat. Add the whole spices (cloves, cinnamon, cardamom, and bay leaf) and sauté for 30 seconds until fragrant.
- Add the sliced onions, slit green chilies, ginger, garlic, and curry leaves. Sauté until the onions turn soft and translucent, about 5-7 minutes. Avoid browning the onions to keep the stew’s light color.
- Cook the Vegetables:
- Add the cubed potatoes and carrots (if using) to the pan. Stir well to coat them with the aromatics. Pour in the thin coconut milk (second extract) and the reserved mutton stock. Add salt to taste.
- Cover and cook on medium-low heat for 10-12 minutes, or until the vegetables are tender.
- Add the Mutton:
- Once the vegetables are cooked, add the pressure-cooked mutton pieces to the pot. Stir gently to combine. Let the stew simmer for another 5 minutes to allow the flavors to meld.
- Finish with Thick Coconut Milk:
- Lower the heat and pour in the thick coconut milk (first extract). Add the remaining ½ teaspoon of pepper powder. Stir gently and let the stew heat through for 2-3 minutes. Do not let it boil after adding the thick coconut milk, as it may curdle.
- Taste and adjust salt and pepper as needed.
- Garnish and Serve:
- Turn off the heat and garnish with fresh coriander leaves if desired. Serve the Kerala Mutton Stew hot with appam, steamed rice, or soft bread like idiyappam or parotta.