Mutton Stew - Easter Recipe

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.

You need

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.