Mutton Stew/ Nadan Mutton stew/ Kerala Mutton stew
Mutton Stew is a delicious dish to have with Appam, Idiyappam, Vellayappam, Aval Appam or bread. Appam and stew is a favorite breakfast item for Keralites. During my childhood, we used to look forward to this sumptuous breakfast during festive season. All stew dishes are great in taste and Nadan Mutton Stew is an aristocratic dish in every way, prepared in a rich coconut gravy with flavorful spices. While veal stew, Potato stew or vegetable stew are mild in flavors, the Kerala Mutton stew is more intense and has strong flavors. With the goodness of Mutton/ Lamb and potatoes, combined to perfection, Mutton Stew is truly a gastronomic delight. You should also try my special Thalassery style Mutton Biriyani and my Kashmiri Mutton Curry, which are great recipes for Mutton lovers! Also, check Beef Pepper fry, beef ularthiyathu and other Nadan Kerala recipes.
There are several styles of making Mutton/ Lamb stew; while some add carrots, some add tomatoes and coriander. I don’t like the stew over complicated and so my recipe is simpler, but rich in flavors. It is a great accompaniment to Appam and Idiyappam. There is a belief that a good stew is a wonderful antidote for all sickness. Yes, Kerala style Mutton stew is like a healthy soup mixture that boosts up your energy levels. With the sweet fluffy Palappam, soft Idiyappam. Neer Dosa or Pathiri, it is a great breakfast meal during festive times. All type of stews are great with plain baked bread as well; the sweetness of the bread and the stew make a hearty combination.
Kerala stew is quite famous; the thick coconut milk gravy makes the stew and curries richer and delectable whether it is Potato, Chicken, vegetable, egg or beef stew. Usually, pressure cooker is used to prepare the stew for thick meats like Mutton or Beef, but you may try slow cooking as well for greater flavours. Try this wonderful Mutton stew and I am sure that you will be delighted!!
Time : 30 minutes
Serves : 4
|Fresh Mutton||: ½ kg|
|Cardamom||: 4-5 nos|
|Cloves||: 5 nos.|
|Cinnamon stick||: 2 nos|
|Whole Pepper (optional)||: little (6-8 corns)|
|Onion||: 2 nos|
|Garlic||: 10 cloves|
|Ginger||:1 “ – 2 “ piece|
|Green chili||: 4- 5 nos|
|Curry leaves||: few|
|Turmeric||: ½ tsp|
|Pepper Powder||: 1 tsp|
|Garam Masala||: ½ tsp|
|Potatoes||: 2 medium|
|Vinegar||: 1 tbsp|
|Coconut Milk||: as required (half coconut)|
|Small onion||: few|
|Cashew Nuts||: few|
|Oil||: as required|
Wash and clean the mutton. Add some curd/ buttermilk and turmeric and soak for 10 minutes and wash with fresh water and drain. Peel and cube potatoes, slice the onions, slit green chilies and crush ginger, garlic. In a pressure cooker, heat oil, add the whole spices first and then add sliced onions, curry leaves and green chilies and sauté for a while. Once it is opaque, add the crushed ginger and garlic. Sauté for some time. Add the Pepper, Turmeric and Garam Masala.
Add cubed Potato, mutton pieces, vinegar and salt and combine well. Add diluted coconut milk (Randaam Paal), adjust the vinegar/ salt and cover and cook till done. Once it is cooked, add the thick coconut milk and adjust salt and when it starts simmering, take off the heat.
In a small kadai, heat 1 tbsp ghee and fry the sliced shallots (small onion), curry leaves and cashew for garnishing. Sprinkle this over the stew and serve hot with Appam. Enjoy!
- You may adjust the spice levels by adding more green chilies.
- Add 1 tbsp corn flour/ Maida in little water and mix it to thicken the gravy if required.
- Carrots can be added for a more colorful appearance.
- Cleaning the mutton with curd or butter milk helps to remove unpleasant odors if any and tenderizes the meat.
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