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| mutton stew |
India's vast boundaries not only summarize a variety of language and looks,but also a variety in Palates! Each region of the country has its own specialties which are distinct in flavour.
Today i am here with a delicious dish from our god's own country ..KERALA.
A typical kerala cuisine may include Puttu,appam,Idiappam made with pounded rice flour and served with vegetable or Mutton or chicken stew or ishtu as locals like to call it.This white coloured dish is all about cooking meat or veggeis in coconut milk along with aromatic spices..
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| mutton stew |
- 1/2 kg -Mutton,cut into medium size pieces
- 1tsp Turmeric powder
- 1tsp- Black Pepper corns, crushed
- Salt to taste
- 2tsp-lemon juice
- 2 -big potatoes,cubed
- 3-4 -red onions/shallots,chopped
- 4 cups -Coconut,Freshly grated
- 3-4 -pieces of Cinnamon
- 10 -Cloves
- 2 Bay leaves
- 1 tbsp Fennel seeds,Crushed
- 1 tbsp Coconut oil or ghee
- 2-springs curry leaves
- 1tsp -Ginger,chopped
- 9-10 -Green chillies
- 1tbsp Maida or Rice flour
Cooking Directions
- wash mutton pieces with turmeric and keep aside.
- Apply some salt ,crushed pepper and lemon juice and marinate for 2-3 hours.
- Heat oil in a pressure cooker and add the cinnamon, bay leaves, clove ,crushed fennel seeds,saute for a second on low heat
- Now add onion, ginger,green chilies ,curry leaves and little salt, stir and add potatoes and the marinated mutton pieces,stir it well,then add 2 cups of water and cook for 20-25 minutes cooking time may vary depending on the tenderness of meat used - please use your judgement )
- While the mutton cooks,prepare the coconut milk.Add 2 cups of water to the coconut and extract the milk using a mixer or blender.
- Repeat the process to extract the second/thin milk using the coconut residue tha we get after extracting thick coconut milk.
- Add some maida or rice flour to thin coconut milk (When you add maida or rice flour it really gives nice creamy texture to the gravy),blend it well and keep aside.
- Once the mutton is cooked,open the lid and Transfer it to a big vessel or deep pan and add the thin coconut milk and bring to boil.Now slowly add the thick coconut milk and switch off the flame.
- Serve hot with Kerala style parrota or apam or roti.
