Kerala Mutton Stew

Name: Kerala Mutton Stew
Total time: 6600 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 500 gm Mutton (Tender Goat Meat); to taste Salt; 5 Green Cardamoms; 5-6 Cloves; 2 Bay Leaves; 2 inch cinnemon stick; 1 Star Anise; 2 Whole Red Dry Chillies; 1 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; 3 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; to taste Sugar; 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

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

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.

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Anamika Banerjee @LadyLazarrus_9663

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Ingredients

1 hr 50 mins (p

2-3 people

500 gmMutton (Tender Goat Meat)
to taste Salt
5Green Cardamoms
5-6Cloves
2Bay Leaves
2 inchcinnemon stick
1Star Anise
2Whole Red Dry Chillies
1Black Cardamom
1/2 tspFennel Seeds
4-5Whole Black Peppercorns
1/2 tspTurmeric Powder
1 tspRed Chilli Powder
1 tspBlack Peppers
1/4 tspFennel Seeds Powder
3Onions (Big Sliced)
1/2 CupShallots
2 tbspGarlic Paste
2 tspGinger Paste
1 tbspGreen Chilli Paste
2-3Green Chillies Finely Chopped
to taste Sugar
2 tspCurry Leaves
4 tbspCoconut Oil
1 tbspGhee
1/2 CupThick Coconut Milk
1 CupThin Coconut Milk
2-3 CupWater (Hot)
1/4 cupFresh Coriander Leaves/ (Finely Chopped)Garnish
1-2 tspFresh Lemon Juice

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Steps

1 hr 50 mins (p

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.
2

Wash & Clean up the Mutton & sprinkle some salt & turmeric powder on it & coat it generously.Set aside
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
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
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
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
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
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
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
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)
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
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
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...
14

RELISH & ENJOY with hot steamed rice Roti/Chapati/Dosa/Idli/Appam/Neer Doshe/Puttu or anything, that suits your palate...On A Wintry Day/Night

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Anamika Banerjee @LadyLazarrus_9663

on December 26, 2020 20:12

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻