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
- Heat oil in a pressure cooker.
- Add the cinnamon stick, cloves and cardamom.
- Add onions, tomatoes, green chillies and ginger garlic paste and saute well.
- Add chopped potatoes and mutton pieces and add a cup of water.
- Add salt and pressure cook for about 15-20 mins or until the mutton is thoroughly cooked.
- 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.
- Serve with appam, idiappam, chapatti or even bread.
- After adding the milk, make sure it doesn’t boil otherwise the milk will curdle and the stew wont taste as good.
- If using store bought garam masala, you’ll need to add 1-2 teaspoons to get a better flavour.
- You can replace coconut milk with normal packet milk and it will work just as fine.
- You can replace mutton with beef or even vegetables like carrot, green peas etc in this recipe.
- You can avoid saute’ing and pressure cook everything together as well.