Mutton Stew

Method

1. 1

   About Mutton Stew: Kerala Mutton Stew is a delicate, pale, mildly spiced coconut milk curry that is the polar opposite of fiery Indian curries. It is gentle, comforting and elegant. The flavour comes entirely from whole spices and coconut milk rather than ground masalas.

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   Prepare the mutton: Take 750g mutton pieces with bone — shoulder pieces are ideal. Wash thoroughly and drain. No marination needed for stew.

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   Parboil the mutton: In a pressure cooker add the mutton with 1 cup water, half tsp turmeric, 1 tsp salt and 1 tsp pepper powder. Cook for 3-4 whistles until mutton is partially cooked but not completely tender — it will finish cooking in the stew. If no pressure cooker boil for 30 minutes. Reserve the cooking liquid.

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   Prepare coconut milk: Prepare thick and thin coconut milk or use canned. You need about 1.5 cups thin and 1 cup thick.

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   Build the stew base: Heat 2 tbsp coconut oil in a wide heavy pot. Add 3 green cardamoms, 4 cloves, 1 cinnamon stick and 2 bay leaves. Fry 1 minute until fragrant. Add 2 large onions thinly sliced and cook on medium heat for 8 minutes until soft and translucent — do not brown. Add 1 inch ginger cut into thin strips, 4 garlic cloves sliced and 4-5 green chillies slit.

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   Add vegetables: Add 2 medium potatoes cut into cubes, 1 carrot cut into cubes and 1 cup green peas. These vegetables are traditional in Kerala stew.

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   Add thin coconut milk and mutton: Add the thin coconut milk and the reserved mutton cooking liquid. Add the par-cooked mutton pieces. The liquid should just cover the contents. Bring to a gentle simmer.

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   Cook until tender: Cover and cook on medium-low heat for 25-30 minutes until mutton is completely tender and the vegetables are cooked through. The stew should remain pale — do not cook on high heat.

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   Add thick coconut milk: Reduce to the lowest heat. Add the thick coconut milk and stir gently. Heat through for 5 minutes only — do not boil. The stew will turn beautifully creamy and pale.

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    Finish with pepper and coconut oil: Add 1 tsp coarsely crushed black pepper and drizzle 1 tsp fresh coconut oil on top. Adjust salt. The stew should be pale, creamy and gently flavoured with whole spices. Serve with appam, bread or idiyappam.