Kerala
Kerala mutton stew
Mutton and potatoes in pepper flecked coconut milk. The ivory curry that means a festive breakfast.
75 minTime
35 gProtein each
mildSpice
Make it your way
Grandma's wayWhole spices, green chillies and two pressings of coconut milk.
The original534kcal
35 gprotein
5 gfibre
75minutes
Mutton stew as Kerala Syrian Christian homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Pressure cook the mutton with the water, salt and half the pepper for 5 to 6 whistles. Let the pressure release naturally.
- 2Heat the coconut oil, fry the whole spices for a few seconds, then add the onion, ginger, garlic, green chillies and curry leaves. Fry until soft but not brown.
- 3Add the potatoes, carrot and thin coconut milk. Cover and simmer until the vegetables are tender.
- 4Add the mutton with its stock and the rest of the pepper. Simmer gently for 10 minutes.
- 5Lower the heat, pour in the thick coconut milk and heat until just steaming. Do not boil. Add a few curry leaves, cover and rest.
Serve it like this
Ladle into a deep bowl with the potatoes and carrots on top and serve with warm appam.
