Look inside for the detailed recipe and video.Succulent mutton pieces simmered in the creamy coconut milk-based gravy along with fresh curry leaves, onion, ginger, garlic and spices. It is a creamy mild flavoured mutton curry with the subtle aroma of whole spices. Unlike other Indian curry preparations, the uniqueness of the recipe is that it does not use red chilli powder or garam masala powder. Green chillies and freshly crushed peppercorns play a crucial role in this recipe, giving the curry adequate spice (heat) and uplifting the dish's flavours. You can add vegetables to this curry to make it more hearty and delicious. It also makes a great side dish with appam, Bread, Naan or Malabar Paratha.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Clip On Aluminium Pressure Cooker with Glass Lid
- SiliconSpatula
Ingredients
- 500 gm Mutton
- 3 tbsp Coconut Oil
- 2 medium Onion Finely chopped
- 1 tbsp Ginger grated
- 1 tbsp Garlic grated
- 3 Green chilli
- 2 Cinnamon small sticks
- 2 Cardamom
- 5 Clove
- ½ Star Anise
- 1 tsp Black Pepper Whole
- 2 springs Curry Leaves
- 2 tsp Fennel Powder
- 2 tsp Coriander Powder
- ¾ tsp Black Pepper Powder
- 1 cup Coconut Milk
- 1 cup Thick Coconut Milk
- Salt To taste
- 1 cup Water
Video
Instructions
- Heat coconut oil in a pressure cooker. Add cinnamon, cardamom, cloves, star anise and black peppercorns.
- Add fresh curry leaves and finely chopped onions. Stir it well and cook the onions for 3-4 minutes on low-medium flame until soft and translucent. Do not let it brown.
- Add green chilli, grated ginger and grated garlic and mix it well. Cook it for 2 minutes until its raw smell goes away.
- Add fennel powder, freshly crushed black pepper powder, coriander powder and salt. Stir it well.
- Add mutton pieces and stir them well. Cook mutton with spice mixture for 5-6 minutes on medium flame.
- Add water and stir it well. Close the lid of the pressure cooker and cook it on high flame for 1 whistle. Turn the flame to low and cook the mutton for 10 minutes or until the mutton is cooked completely. Switch off the flame and let the pressure release.
- You can use the same cooker or transfer the cooked mutton with gravy to another pan for the next step. Add coconut milk to the mutton and stir it well. Adjust the salt, pepper and consistency of the curry. Let it cook for 5 minutes on low-medium flame.
- Add thick coconut milk to the curry and mix it well. Let it simmer for 2 minutes, then switch off the flame.
- Kerala mutton stew is ready; garnish it with fried onions and coriander leaves.
Nutrition
Calories: 449kcalCarbohydrates: 14gProtein: 23gFat: 35gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 175mgPotassium: 640mgFiber: 5gSugar: 4gVitamin A: 42IUVitamin C: 25mgCalcium: 81mgIron: 5mg
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