Mutton Stew

 Hello...

It was New Year & a month passed away just like that.... time flies life changes & we just don't see it... when we do so much has passed, so much we have faced, so much we have lost, so much we have built.... amidst all that it becomes vital for us to introspect how much have we grown as an individual.... or are we still the pappu we were.... 😓

Life goes on irrespective of our personality... We are what we make of us.... & as for me after losing Kuku, one thing I have grown in terms of skill is my cooking.... I have tried recipes I never thought I ever will.... & to wade in those waters one thing you ought to develop within you is the taste for recipes, the confidence in attempting them, the patience in failing to achieve the flavor in mind & taste buds & the wisdom to analyze & understand the calculations of preparations/recipes you have only tasted but never could attain the knowledge of HOW & WHAT... Those two words are the key to any craft you indulge in... even if it meant LIFE cuz when the How & What are clear, the Where When & Why follows.... 😊 

I say this about me cuz I had tasted this recipe at a restaurant in SanjayNagar, Bangalore known as The Light House... Appam + Mutton Stew.... Felt so divine as it melted in my mouth down the throat leaving its essence to last forever... Ever since, I was on a look out for the method to prepare this... Tried few recipes I found online but wasn't satisfied.... Beginning of Feb 2025, I decided to try it with the same recipe that I indulged for The Vegetable Stew & Voila I was happy & in bliss to be able to achieve the taste on my mind & my taste buds.... So here goes about this prep.... If you are keen on trying authentic recipes of particular cuisines, this one is for you....

The Mutton Stew.... Jump To Recipe

I love my meat well cooked... I prefer not to be forced to chew... instead it must melt itself down my throat.... & this is very exclusively me & my choice.... So depending on how you like it you may choose to cook...

Ingredients:

Mutton - 1kg (1- 1 1/2" pieces)

For Marination

Salt - 1tsp

Pepper Powder - 1 tsp

Turmeric Powder - 1/2 tsp

For Stew

Onion - 2 medium Slit lengthwise

Curry Leaves - 2 sprigs

Ginger - 2" fine chopped

Coriander Leaves - 1 tbsp fine chopped

Cinnamon - 1" + 1" pieces

Fennel Seeds - 2 tsp

Salt To Taste 

Coconut Milk - 2 portions (store bought or freshly squeezed-one portion diluted with jar water & mutton stock & second portion that is thick)

Coconut Oil - 2 tbsp (main ingre after coconut milk of course)

Ghee - for frying mutton - 2 tbsp

Hot water to cook mutton - 2 cups

For Paste

Poppy Seeds - 3 tsps

Green chillies - 10-12

Broken Cashews - 3 tbsp

Roasted Chana Dal - 2 tbsp

Cardamom - 3

Cloves - 5

Fennel Seeds - 1 tbsp

Method :

1) Wash & marinate the meat & keep aside for minimum 1/2 an hour... More the merrier 👍

2) Once done heat the cooker & add in ghee... Then add in mutton & stir fry until the meat turns harder & is covered with ghee

3) Now add hot water... up to an inch above the mutton in the cooker.... Give it a good mix & close the lid... Allow it until 12 whistles on high flame. Turn off the flame & keep the cooker aside to release the pressure naturally...

4) Meanwhile grind the ingredients under PASTE with lil water to a fine paste

5) Heat a wok/pan & add in coconut oil when hot...

6) Now add fennel seeds + Cinnamon & saute

7) Then add curry leaves + chopped ginger & saute for a minute or two

8) now add the slit onions & stir & cook it until translucent

9) Now add the ground paste & stir... Then add in the water used to clean the mixie jar to remove the paste off completely...

10) Keep stirring so to not allow the mixture to stick to the bottom of the wok... You would see the water is completely absorbed...

11) Now add the mutton along with its broth... 

{what I do here is I use a lil portion of coconut milk from the tetra pack with this broth so that the coconut milk mixes itself into the prep being diluted with the broth or the jar water}

12)  Check for salt at this point cuz you have added salt while cooking the mutton earlier... Once done cook it covered for 5 minutes..

13) Keep stirring in between... Once done add the remaining fresh thick coconut milk into the prep & give it a good mix... Allow it to cook covered for not more than 2 minutes...

14) Turn off the flame & garnish with chopped coriander leaves & leave it covered for sometime... allow the flavors to blend well....

15) Relish hot with rice/appams/idli/dosa

Recipe Card

Find a quick video to guide you through the process too...

This delicacy must be tasted to know its magic... 

especially with appams or rice it's divine 😌🙏

UNTIL NEXT, KEEP THE FAITH!!!