Thursday, December 17, 2009

Mutton Stew

If you are digging for recipes this holiday season when the whole family is at home, Idiappams or Appams with this stew will make a great meal at anytime of the day. The mutton stew with a very slight variation from our original recipe has the vegetables, meat and seasoning slow cooked in the rich mutton broth which captures and enhances its flavor in every spoon.

Mutton (cubed) : 1/2 lb
Potatoes (cubed): 1/4 cup
Carrots (cubed): A handful
Onions (sliced): 1/2 cup
Green Chilies (slit): 3-4
Ginger (chopped): 1 1/2 teaspoon
Garlic (chopped): 1 teaspoon
Curry Leaves: 1 sprig
Coconut Milk: 1/2 cup
Pepper corn/powder: 1-2 teaspoons
Cardamom pods: 1
Star Anise: 1
Cinnamon sticks: 1-2
Bay leaves: 1-2
Cloves: 4-5

* The same process can be followed with chicken for those who prefer it over mutton.

Heat some oil in a pressure cooker. Add the raw spices (cardamom pods, star anise, cinnamon sticks, bay leaves, cloves), green chili, ginger, garlic, onions and sauté. Add the mutton pieces, potatoes, sprinkle a little salt and sauté. Add some water and pressure cook for 2-3 whistle. Once the mutton pieces are soft, add the carrots and let it cook on low flame. After about 5-10 minutes the everything will be mixed with the flavors of the gravy. Add coconut milk and let it simmer one last time. Adjust the salt and add more pepper if you need. Garnish the stew with the seasoning of fried small onions (chopped) and curry leaves.


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