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Mutton Stew

Mutton Stew ~ Mangalorean Catholic StyleIngredients:

To pre cook the meat:

  • 750-800 grams mutton (goat meat or lamb) on the bone
  • 1/2 teaspoon turmeric powder * see notes
  • Juice of 1/2 lime (adjust to taste)
  • Salt to taste
Other ingredients:
  • 2 medium sized potatoes, peeled and quartered
  • 2 big onions thinly sliced
  • 3-6 small green chillies, slit (adjust to taste)
  • 1 teaspoon finely chopped ginger
  • 7-8 fat cloves of garlic, finely chopped
  • 2 pods of cardamom
  • 2 ” sticks of cassia bark or cinnamon
  • 5-6 cloves
  • 1 sprig curry leaves
  • 1/2 level teaspoon cumin powder
  • 1/4 teaspoon pepper powder (adjust to taste)
  • 2 cups thin coconut milk
  • 1 cup thick coconut milk
  • Chopped coriander to garnish
  • Ghee or oil for frying
  • Salt to taste
Method:
1. Wash the mutton and drain excess water. Transfer it into a pressure cooker, add lime juice, turmeric powder, salt to taste and sprinkle approx 1/4 cup water. Fix the lid, place the weight (whistle) and cook on a full heat till 1 whistle goes off. Reduce the heat completely to a sim and continue to cook for another 10 mins – we need the mutton to be almost done and not fully cooked. Remove from heat and let the cooker cool down till the weight loosens up on its own. Open, stir contents and keep aside
2. In a heavy based pan heat the ghee and toss in the slit green chillies and fry them on a medium heat till they turn translucent. Add the chopped ginger, garlic and sliced chillies and fry till the onions turn pink and limp – don’t brown them so fry on a medium heat.
3. Add the cinnamon, cloves, cardamom pods and curry leaves and stir for half a minute.
4. Reduce the heat, toss in the powders and fry for a few seconds taking care to see that they don’t burn.
5. Add the cooked mutton and potatoes and the thin coconut milk. Adjust salt to taste, cover the pan and simmer until the potatoes are cooked – to check, poke one piece of potato with a fork and if it goes easily midway it is done.
6. Reduce the heat, add the thick coconut milk and give it one boil. Remove from heat and garnish with chopped coriander.
7. Serve hot with rice, appams, neer dosa or chapathisNotes:
1. The colour of this dish looks slightly more yellow than it should be. I added a bit too much by mistake when I was making it. 1/4 – 1/2 teaspoon is good to go. It should be a very pale yellow and not so bright

About Pavanesh D

Pavanesh D

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