Serves: 5-7
Ingredients
- Mutton / Beef - 1 kg (measured after cleaning)
- Crushed ginger and garlic - 1 tbsp, each
- Green chilli - 3, slit lengthwise
- Potato - 2 small - med, cubed
- Carrot -1 big cubed
- Pepper powder - ½ tsp
- Cardamom - 4
- Cloves - 4
- Cinnamon stick - 2 small pieces
- Fennel seeds - a pinch
- Whole black peppercorns - 5-6
- Onion - 2 med-big, sliced
- Crushed ginger & garlic - ½ tbsp, each
- Green chilli - 2, slit lengthwise
- water- 1.5 cups
- Thick coconut milk - 1 cup
- Salt
- Coconut oil
Instructions
- Pressure cook mutton (refer notes) with crushed ginger & garlic (1 tbsp, each), green chilli (3), cubed potato, salt, pepper powder and 2 cups water, till mutton is cooked.
- Heat oil in a deep and wide pan and add the crushed whole masala (cardamom, cloves, cinnamon, fennel seeds and peppercorns). Fry for a min. Add sliced onion and cook till it begins to brown (no need to brown).
- Add crushed ginger & garlic (1/2 tbsp, each), green chilli (2) and curry leaves. Cook for 2-3 mins, till the raw smell goes. Add the cooked mutton along with the gravy. Mix well. Bring it to boil, simmer and cook for 5-7 mins, till the gravy reduces a bit. Add medium thick coconut milk and mix well. Bring to boil and simmer for 7-8 mins. Add thick coconut milk and mix well. Cook for 5-7 mins, till the gravy becomes thick. Let the stew rest for half an hour for the flavour to settle in.
- Serve with Appa, Idiyappam, Puttu, Roti or Bread
Notes
To
pressure cook mutton - Pressure cook on full flame till the first
whistle comes. The
cooking time may vary depending on the type of mutton you use.
The stew tends to thicken as it rests, so adjust the consistency accordingly.
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