Mutton stew


There is no appam in kerala without a stew. And a mutton stew is like the king of all stews. Tender pieces of mutton cooked with traditional spices like cinnamon and cardamom in a rich, thick coconut milk gravy. What better way to start your day than to treat yourself with a bite of soft appam soaked in such a delicious gravy. Extremely popular dish in kerala, and so increasingly common that every non veg household has a recipe of their own. And this one is from my mom in law’s kitchen and my personal favorite.


  • Mutton pieces
  • Onions – 1 large roughly chopped
  • Tomato – 1
  • green chillies – 3-4
  • ginger garlic paste – 1 tablespoon
  • Potatoes – 2
  • thick coconut milk – 1 cup
  • oil – 3 teaspoons
  • cardamom, cloves and cinnamon – 2 pieces each
  • garam masala – a pinch
  • salt to taste


  1. Heat oil in a pressure cooker.
  2. Add the cinnamon stick, cloves and cardamom.
  3. Add onions, tomatoes, green chillies and ginger garlic paste and saute well.
  4. Add chopped potatoes and mutton pieces and add a cup of water.
  5. Add salt and pressure cook for about 15-20 mins or until the mutton is thoroughly cooked.
  6. Once cooked, open the cooker and stir really well. On low flame add a cup of coconut milk and a pinch of garam masala and turn of once it starts to bubble. Do not boil.
  7. Serve with appam, idiappam, chapatti or even bread.


  1. After adding the milk, make sure it doesn’t boil otherwise the milk will curdle and the stew wont taste as good.
  2. If using store bought garam masala, you’ll need to add 1-2 teaspoons to get a better flavour.
  3. You can replace coconut milk with normal packet milk and it will work just as fine.
  4. You can replace mutton with beef or even vegetables like carrot, green peas etc in this recipe.
  5. You can avoid saute’ing and pressure cook everything together as well.



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