Mangalorean Catholic Style Mutton Stew

Name: Mangalorean Catholic Style Mutton Stew
Cuisine: Indian
Ingredients: 1/2 kg Mutton with bone cut into small pieces; 2 Onions thinly sliced; 1 tsp Ginger-garlic paste; 3 Green chilies finely chopped; 2 Potatoes peeled and cut into medium size cubes; 2 Carrots cut into 1″ thick slices; 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 1 tsp Pepper powder; 2 Cardamom pods; 2" Cinnamon stick; 4 Cloves; Curry leaves A sprig; 2 cups Coconut milk; 2 tsp Lemon juice; As needed Oil; To taste Salt

Little Hearts @cook_7834303

This hearty yet mildly spiced rich mutton stew cooked in coconut milk is loaded with a lovely blend of flavors! The Mangalorean Catholic community is largely influenced by Manglorean, Goan, & Portuguese cuisines and is famous for it's distinct flavor!

Little Hearts @cook_7834303

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Ingredients

1/2 kgMutton with bone cut into small pieces
2Onions thinly sliced
1 tspGinger-garlic paste
3Green chilies finely chopped
2Potatoes peeled and cut into medium size cubes
2Carrots cut into 1″ thick slices
1/2 tspTurmeric powder
1/2 tspCumin powder
1 tspPepper powder
2Cardamom pods
2"Cinnamon stick
4Cloves
Curry leaves A sprig
2 cupsCoconut milk
2 tspLemon juice
As neededOil
To tasteSalt

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Steps

1

Clean, wash, & drain the mutton pieces. Marinate the mutton with turmeric powder, lemon juice, and salt. Leave it aside for 30 mins.
2

Transfer it into a pressure cooker and add 1/4 cup water. Cook on high flame for about 2-3 whistles. Remove from heat and let the pressure subside on it's own.
3

Heat oil in a large pan. Toss in the cardamon pods, cinnamon stick, & cloves. Fry for a minute until the aroma arises.
4

Add the sliced onions and green chilies and saute until they turn translucent.
5

Add the ginger-garlic paste and saute until the raw smell goes away.
6

Add the potatoes and carrots and fry until they are soft and cooked.
7

Add the spice powders-cumin and pepper powder, and mix well. Finally add the cooked mutton pieces and salt.
8

Mix well and cook on medium flame for 5-6 mins. Add the coconut milk and for another 5-10 mins. Remove from heat and garnish with curry leaves. Serve hot with rice or appam.