Mutton Stew

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20150402_190308 Ingredients

  1. Mutton 1kg – cut to medium pieces
  2. Onion – 3 Nos sliced
  3. Green chilies- 5-6 Nos slit to half
  4. Potatoes – 3-4 Nos cut to cubes
  5. Ginger – about 2″; cut to
  6. Curry leaves 2 sprigs
  7. Cinnamon 2″ piece; Slightly Crushed
  8. Cloves – 2-3 Nos- Slightly crushed
  9. Star anise – 1No broken to pieces
  10. Cardamom – 2 Nos (Crushed)
  11. Coconut oil 2 tbsp.
  12. Peppercorns 2 tbsp.; crushed coarsely
  13. Curry leaves – 1 sprig
  14. Salt to taste
  15. Coconut milk:

1st milk or thick milk 2 cups

2nd milk or thin milk 2-3 cups (We would be cooking the meat in this, so take as per the gravy as u require for the stew, but don’t make it too loose either, coz that’ll end up giving you a very watery stew, which would not be good.)

For garnish:

  1. Coconut oil – 1 tbsp.
  2. Shallots – 2-3; sliced
  3. Curry leaves – 1 sprig


  1.  In a heated pan add coconut oil; fry shallots and curry leaves and mix it with thick coconut milk.
  2. In the remaining oil fry the cloves, cinnamon, star anise, Cardamom, green chilies, onion and ginger,  sauté till the onion starts to turn golden. Add 1 sprig of the curry leaves.
  3. Add the mutton pieces and potato and sauté for 2-3 minutes. When the juices start coming out add the thin coconut milk (2nd) i.e 2-3 cups, crushed peppercorns and salt. Cook till the mutton and potatoes are cooked, if pressure cooker is used cook for about 5-6 whistles.
  4. Check the salt and spice. Kindly note that Salt to be added before the thick coconut milk is added, adding salt after adding final coconut milk may spoil the texture of the gravy
  5. Let the curry simmer for a while and thicken. Now add the thick coconut milk (1st ) and fried shallot mixture. Do not boil the gravy just wait for 5 more minutes in a slow fire and remove from heat.
  6. Decorate with curry leaves and a pinch of pepper powder.

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