Description
An elegant, non-spicy stew simmering bone-in mutton and veg like potatoes in coconut milk and sweet-aroma spices like cardamom and cinnamon.
Restaurants serving Mutton Stew
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Potatoes
- Carrots
- Onion
- Coconut milk
- Green chilies
- Ginger
- Cardamom
- Cinnamon
- Cloves
- Black pepper
- Fennel
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut bone-in mutton bite-sized, boil in a pressure cooker with ginger, green chilies, salt, and a little water until soft.
- Heat coconut oil in a pot, fry cinnamon, cardamom, cloves, black peppercorns, curry leaves; add sliced onions, potatoes, carrots.
- Add thin coconut milk and boiled mutton with liquid, simmer until veg softens. Finally add thick coconut milk, turn off heat just before boiling to finish (*No red chilies or turmeric used).
Learn more Spice, substitutes, tips
Key spices
Noble aroma of cardamom/cinnamon and coconut sweetness
Substitutes at Japanese supermarkets
Chicken thigh (as Kerala's absolute staple Chicken Stew)
Pairing
Appam、Idiyappam(steamed rice noodles)
Trivia
[Trend] Overturns the 'Indian food = spicy' image, a menu influenced by the West unique to Kerala with many Christians. Not using turmeric makes the soup finish pure white.
Eating tips & etiquette
[Unique Eating] Dip bowl-shaped Appam or ultra-thin Idiyappam noodles into the sea of stew, letting them absorb plenty of the mild soup to eat!
Allergen
Mutton