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Home Dish Kerala Mutton Stew

Kerala Mutton Stew

Name: How to cook Kerala Mutton Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Kerala Mutton Stew

This is one of the many commonplace breakfast recipes of down South...Kerala, with the Appams, Neer Dosa, Doshe, Idli, Puttu, Rice and what not, especially during the chilli winter mornings or even afternoon Lunch or mere cold nights Dinners.

Ingredient

Food ration :

2-3 people

Cooking time :

1 hr 50 mins (p

500 gm

Mutton (Tender Goat Meat)

Green Cardamoms

5-6

Cloves

Bay Leaves

2 inch

cinnemon stick

Star Anise

Whole Red Dry Chillies

Black Cardamom

1/2 tsp

Fennel Seeds

4-5

Whole Black Peppercorns

1/2 tsp

Turmeric Powder

1 tsp

Red Chilli Powder

1 tsp

Black Peppers

1/4 tsp

Fennel Seeds Powder

Onions (Big Sliced)

1/2 Cup

Shallots

2 tbsp

Garlic Paste

2 tsp

Ginger Paste

1 tbsp

Green Chilli Paste

2-3

Green Chillies Finely Chopped

2 tsp

Curry Leaves

4 tbsp

Coconut Oil

1 tbsp

Ghee

1/2 Cup

Thick Coconut Milk

1 Cup

Thin Coconut Milk

2-3 Cup

Water (Hot)

1/4 cup

Fresh Coriander Leaves/ (Finely Chopped)Garnish

1-2 tsp

Fresh Lemon Juice

Cooking instructions

* Step 1

First up: Slice the Onions & Shallots & set aside. Prepare the 2 types of Coconut Milk- set aside.Chop the green chillies & keep handy the whole & ground spices.

* Step 2

Wash & Clean up the Mutton & sprinkle some salt & turmeric powder on it & coat it generously.Set aside

* Step 3

Heat a frying pan/wok/kadhai with the measured oil over the medium-high heat & Add in the whole spices to it-sauté & allow it to release its nice aroma

* Step 4

Now, add in the sliced onions and shallots & sauté until translucent- Goes in the salt & keep stirring.goes in the turmeric & red chilli powder to it & keep sautéing

* Step 5

Reduce the flame to the medium-low.add in the 3G Paste & keep stirring continuously for 2 mins until the entire mixture turns light golden brown

* Step 6

Add in the Mutton pieces now & keep sautéing for about 2-3 mins time, over the high flame until the colour of the mutton changes a bit...becomes pale in its colour, a bit

* Step 7

Now, reduce the flame to medium & keep sautéing the mutton mixtures for another 7-8 mins time until it turns out be quite brownish in the colour

* Step 8

At this point: Add in the thin coconut milk & 2-3 Cups of Hot Water (Sufficient to cover the Meat, entirely) & give everything a really good mix until nicely combined- Lower the flame to low-medium, at this point

* Step 9

Put the lid of the pan and allow it to cook for the next 45-50 mins time while, stirring occasionally in between & checking out on the meat to be well cooked & tender enough

* Step 10

Alternatively, to save time- You can pressure cook the same with 4-5 whistles & then, continue with the rest of the procedures (But I always prefer slow cooking the same for the best results without using the pressure cooker at all)

* Step 11

Open the lid now: Check on the meat & add in the Thick Coconut Milk, at this point & also some more water to adjust the gravy consistency, as per your own choice

* Step 12

Add in the fennel powder & freshly cracked black peppers & give it a nice mix.put the lid back & simmer for another 10 mins time, on the lowest flame

* Step 13

Finally, turn off the flame- Checkout the Seasonings ie. (Salt, Spices & Sugar are all well balanced)- Add in the ghee, fresh lemon juice & garnish with the freshly chopped coriander leaves to finish with...