Mutton Stew/ Mutton Vellai Kuruma/ Mutton cooked in a coconut based gravy

Most of the Keralites include appam and stew predominantly in their breakfast menu. This South Indian recipe, Mutton Stew is full of aromatic flavours as is made with a melange of subtle spices and flavoured with coconut.

When you want to indulge in a light yet healthy mutton dish, then you must try out this lip-smacking stew recipe. When my mom buys mutton/lamb, she reserves some for this dish, as it is always on the top of her list 🙂

One good thing about this scrumptious dish is that it can be prepared in a very less time, say for occasions like potluck, kitty party and buffet.

Don’t have mutton at the moment? Don’t despair. This hearty dish can be loaded with plain vegetables too.

You can also pack this delicious stew recipe for tiffin. So, why wait? Try it now with your loved ones! 

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

Paste 1:

• 3 Green chillies
• Ginger
• 6 cloves, Garlic
• Kosher salt

Paste 2:

• 1/2 cup Coconut, grated
• 6 Cashew nuts
• 1 tsp Poppy seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Fennel seeds

For the gravy:

• 500 grams mutton, excess fat trimmed, cut into 2-inch chunks
• 2 Green chillies
• 1/2 tbspGinger Garlic Paste
• 2 Cardamom
• 1 inch Cinnamom
• 2 Cloves
• 1 Bay Leaf
• Pandan leaf/ Rambha ilai
• Star Anise
• Kalpasi
• 1/2 tsp White Pepper powder
• a sprig of Curry leaves
• Coriander leaves
• 2 tbsp Ghee
• 1 tbsp Vegetable oil

Steps to Make It

1. Sprinkle mutton with kosher salt, ginger garlic green chilli paste (mentioned under Paste 1) and marinate for 30 minutes.

2. 

   

   

   
   In a pressure pan, add the marinated mutton along with 1 cup of water. Cook for few whistles and keep aside.
3. 

   
   In another pan, heat ghee and oil. Splutter garam masalas listed above with cumin seeds, fennel seeds and curry leaves.
4. 

   

   

   

   

   

   
    Once they fry a bit, add in the chopped onions and saute till they are lightly browned.
5. 

   
   Add in green chillies and ginger garlic paste and saute until the raw smell goes out.
6. 

   
   Throw in the tomatoes and toss a little. (No need for it to cook mushy)
7. 

   
   Then add the cooked mutton with stock, reduce heat to medium-low.
8. 

   

   
   Add in the coconut paste and allow to simmer for 10-12 minutes.
9. 

   
   Season with salt. Add in little water if your stew looks thick. The stew is finished when the meat is very tender (the flavor should be mild and very tasty).
10. 

    
    Drizzle 1/2 tbsp of white pepper powder on top and garnish with coriander leaves.

11. 

    

    

    Serve it hot with appam/ rice. 

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    Special Note:

• If you have the best tender mutton you may cook for 4-5 whistles. But if you are doubtful,  then first cook the mutton for fewer whistles and if needed, give them few extra whistles depending on the quality.
• The original recipe calls for white pepper powder, but I have added black one as I don’t have it in hand. Hence the darker shade of gravy.
• For variation, coconut paste is skipped and coconut milk will be used. Can be done in both ways.
• Same recipe can be adapted for mixed veggies which too tastes good.
  

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