Kerala Mutton Stew (A Mildly Spiced Mutton Recipe )
The Kerala stew looks bland but it more than makes up for as it packs a powerful punch of spices. The state of Keral has always been the spice capital of the world. This stew is a great accompaniment with Kerala mains like appams, porottas, iddiyappam, kalappams or vellayappams.
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Ingredients
  • 1 kg mutton
  • 500 g mixed vegetables (carrots, potatoes, green beans, green peas)
  • 2 tbsp. coconut oil
  • 2 onions
  • 3 sprig fresh curry leaves
  • 1 inch ginger, cut into juliennes
  • 6 green chillies
  • 1/2 tsp. turmeric
  • 1 tsp.mustard seeds
  • 2 inch cinnamon stick
  • 6 cloves
  • 4 green cardamom
  • 1 star anise
  • 6 tsp. pepper corns
  • 1 tsp. garam masala
  • 2 cups coconut milk
  • 2 tbsp. white vinegar (or lemon juice)
  • 1 tsp. salt
Instructions
  1. Clean and cut mutton into cubes (about an inch). Peel and chop vegetables into cubes.
  2. Finely chop onions into thin slices. Slice each green chilles into 2 lengthwise.
  3. Take a pan and heat oil. Then add mustard seeds. When the seeds splutter, add the whole spices - cinnamon, cloves, pepper corns, cardamom and pepper corns. Then add in the slit green chillies, curry leaves and onions.
  4. Stir fry about 5 minutes or until onions turn golden brown.
  5. Now add in the mutton pieces, along with some salt and turmeric. Saute for 5 to 7 minutes, until the outer edges of mutton changes colour and is no longer pink.
  6. Now add in about 1 cup water and 2 cups of coconut milk. Cover the pan and cook on medium flame for about 20 to 25 minutes.
  7. After 25 minutes, add in the vegetables in order of their cook time (potatoes first, then carrots, beans and lastly peas). Cook until the vegetables and mutton are fully cooked. Check water consistency and add in a little more if necessary.
  8. Adjust seasonings and add in garam masala and vinegar/lemon juice. Let the stew simmer for another 8 to 10 minutes.