I was very busy for the entire week and hence I have not posted anything here. I have many Christmas recipes in hand and hopefully, I will be posting it from this monday. Until then thought of finishing few more non-veg recipes from my drafts. A few months back I visited my friend's son birthday here in Sydney. She is a Malayali and for the dinner, she made appam and mutton stew along with other items. Mutton stew caught my attention and I even brought a box of stew back home to relish it the next day😆 I tried it the next weekend after getting the recipe from her. It turned out super awesome and I wanted to post it here in the blog before Christmas. Let's move to the preparations.
Ingredients:Oil - 1 tbsp
Onion - 1(Big sized)
Tomato - 1
Green chilli - 4
Ginger - 1 tblsp(chopped)
Garlic - 1 tblsp(chopped)
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Pepper Powder - 1/2 tsp
Cornflour - 1 tblsp
Thick Coconut Milk - 2 cups
Mutton stock - 1 cup(water after cooking the mutton)
Salt - as required
Curry leaves - few
To Pressure Cook:
Mutton - 1/2 kg(I used boneless)
Cardamom - 3
Cinnamon - 1 inch piece
Clove - 3
Whole black pepper - 6
Potato - 1 (cubed)
Carrot - 1 (cubed)
Water - 1 Cup
Salt - as required
Method:
1. In a mixer jar, coarsely grind the cardamom, cinnamon, clove and black pepper. Clean and wash the mutton pieces. Dice the mutton into bite sized pieces.
2. Pressure cook the mutton with potato, carrot, water, required salt and the ground spice powder. I pressure cooked it for 2 whistles and then cooked it on very low flame for 15 mins. If your mutton takes longer time then cook it accordingly. (In that case, don't add the potato along with the mutton to make sure the potato is not mashed up. Fry the potato in oil or cook it separately and then add it with the cooked mutton)
3. When the pressure releases completely, drain the pieces and keep the mutton stock aside. Meanwhile, get ready with the coconut milk and chop the onion, tomato, green chilli, ginger and garlic.
4. Heat oil in a pan and saute the ginger, garlic and chopped green chilli. After few minutes, add the sliced onion. When the onion turns transparent, add the cooked mutton, carrot and potato.
5. Now, add the turmeric powder and the garam masala. Mix everything together and when the raw smell of the masala powder leaves, add the chopped tomato. Add the mutton stock and bring everything to a boil.
6. Simmer the flame and allow it to boil for another 5 to 7 minutes. In a bowl, mix the corn flour with a little coconut milk and add the remaining coconut milk to the boiling gravy. Turn the flame to low and stir it continuously for 2 to 3 mins, else the stew will curdle.
7. When the coconut milk is heated up a little, add the corn flour paste and allow it to boil for another 5 minutes. Sprinkle the pepper powder and garnish it with the fresh curry leaves. Switch off the flame.
Serve it warm with appam or idiyappam. I served it with Appam and mutton cutlets. My friend adapted the recipe from here and I followed the same.
- If you are not confident about the cooking time of the mutton, cook the potato and the carrot separately. The original recipe calls for frying the cubed potato.
- I used lamb for this stew and it cooked very fast.
- If you don't prefer the cornflour paste, then you can skip it. It is just added to thicken the stew.
Happy's Cook - Divya
Oh god...its been some time that I ate mutton and this post is such a tempting one...looks superb with some appam
ReplyDeleteOne of my favourite recipe... simply luvit...
ReplyDeleteI just love stews in any form.. This one will taste fab with appam :)
ReplyDelete