This recipe I've been really late in posting.Its my favourite among of all my mom's festival dishes.Most festive days Christmas or Easter day mornings we have this stew and I always ask mom to make it.Its not Easter not now but i have to post this recipe now.
Stew is usually a mildly flavoured coconut milk and lots of ground spices.But the coconut milk mellows down the flavours in such a way that it complements plain appams and idlis superbly well.
Mutton(on the bone preferably) 200 gms
Potato 2 small diced
Onions 1 large
Small onions 5 sliced thinly
Green chillies 2slit
Tomato 1 large
Coconut milk half cup (thick/first - onnam paal)
Bay leaf 1
Mustard seeds 1 tsp
Curry leaves 2-3 sprigs
Coriander leaves 3-4 sprigs
Turmeric powder 1 tsp
Coriander powder 1 tsp
Salt to taste
To roast and grind
Aniseeds/saunf/perumjeerakam 1 tsp
Peppercorns 1/2 tsp
Whole garam masala 2-3 each of cloves, cardamoms, cinnamon
Cumin seeds/jeerakam 1 tsp
- Clean mutton with water and vinegar so all the bad smell or toxins go away.
- Add mutton, big onion, tomato, potato and green chillies with salt and turmeric powder.Add salt and allow to cook well about 4-5 whistles.Add enough water to cook the mutton.
- Heat oil in a pan, add mustard seeds, curry leaves and baby onions fry well.Add the cooked mutton and the stock.
- Add coconut milk and check salt.
- Allow to cook well and add coriander powder.
- Add the powdered spice mix and cover and cook for 2 minutes and turn off heat and chop coriander leaves and add to the stew.
- This is a watery curry so you needn't dry off the liquid.
- Serve hot and tasty mutton stew with idlis or appams.