Kerala style Mutton Stew recipe is a mild and delicious mutton curry. Soft succulent mutton pieces cooked in coconut milk along with vegetables and warm fragrant spices is just so comforting when served with appams.
The weather here in UK is unpredictable. If todays is sunny and super warm day, literally no jacket day kinda warm, well tomorrow it is snowing and is super cold. Sometimes we get to see all the weathers in one single day. Ok my point is due to this constant weather change we were all under the weather. 🤧
And during times like this all we crave and want is some super comforting stew loaded with meat and vegetable. This Kerala style mutton stew ticks all the boxes.
What is Kerala Mutton stew or ishtu?
Kerala mutton stew is mildly spiced stew made by simmering mutton pieces along with vegetables like potato, beans, carrots in coconut milk. The whole dish is cooked in coconut oil as well giving it a lovely flavour.
This Kerala stew along with soft appam is a fantastic combination. Soft appams dipped in coconut mutton stew is something we loved to relish on.
What are the ingredients used in Kerala stew?
- Mutton/ Lamb
- Curry leaves
- Green chillies
- Fennel Seeds powder
- Coriander powder
- Pepper powder
- Thick coconut milk
- Salt as per required
- Whole spices like cinnamon, cardamoms, cloves, bay leaves, peppercorns
- Cahsew nuts
- Coconut oil
I precooked the meat in a pressure cooker 90 percent before further cooking with the vegetable and spices in coconut milk.
Mutton or lamb lovers?!!! Here are few lamb or mutton recipes that you can try.
Mutton Stew Kerala Style Recipe
Mutton Stew Kerala Style
- pressure cooker / Instant Pot
- large thick bottomed pan/ large Kadhai
- 600-700 grams Mutton/ Lamb
- 2 Onion thinly sliced
- 1 small Tomato finely chopped
- 1 tbsp Ginger grated
- 1 tbsp Garlic grated
- 2 large Potatoes washed, peeled and cubed
- 2 Carrots washed and cut into chunks
- 150 grams Beans washed and cut into halves
- 2 strings Curry leaves
- 2-3 Green chillies sliced
- 2 tsp Fennel Seeds powder
- 2 tsp Coriander powder
- 1/2-1 tsp Pepper powder (as per your taste)
- 1 can Thick coconut milk
- Salt as per required
- 2 tbsp Coconut oil
- 2 Bay leaves
- 1 inch Cinnamon sticks
- 5-6 Cloves
- 4-5 Green Cardamom
- 1/2 tsp Black Peppercorn
- 1 medium Onion
- 12-15 Cashew nuts
- 1 tbsp Ghee
Precook the Mutton/Lamb:
- Add the mutton pieces, 1 1/2 tsp ginger and 1 1/2 tsp garlic, some salt and 1 cup water in a pressure cooker.
- Pressure cook for 3-4 whistles or until the mutton/lamb is almost 90% cooked. Take it off the heat.
- Meanwhile in a large thick bottomed pan heat coconut oil. When hot temper it with bay leaves, cinnamon, cloves and cardamoms and saute until the the spices are fragrant.
- Next add onions and curry leaves and chillies. And sauté for 4-5 minutes or until the onions turn soft.
- Add the rest of the grated ginger and garlic to the onions and sauté until the raw smell disappears.
- Then toss in the chopped tomatoes and cook until soft and mushy.
- Next add in the vegetables along with ground spices and mix it well. Saute for 3-4 minutes on medium heat.
- Now add the boiled mutton along with its juices and mix it well with the vegetables. Cook for 2-3 minutes.
- Next add the coconut milk along with 1 cup o water to mix it well.
- Cover and cook the stew until the vegetables and the mutton is fully cooked. Adjust the consistency of stew as per you liking. If you like it thick crank up the heat and boil the stew. If you like it thin add more water or coconut milk.
- To make the tempering, heat ghee in a small pan. Add sliced onions and saute until it is golden brown. Then add the cashew nuts and saute. Then add it to mutton stew and mix it well.
- Serve the mutton stew with appam or rice.
I hope you enjoy this Bengali Kerala Style Mutton Stew as much as we do!
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