Recipe by: Vidya Khader

Source: Family Recipe

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Ingredients

  • ½ kg mutton, diced
  • 3 – 4 cardamoms
  • 1 piece cinnamon
  • 3- 4 cloves
  • 5 – 6 crushed red chili peppers
  • 3 – 4 bay leaves
  • 1 -2 star anise
  • ½ tsp fennel seeds
  • 2 large onions
  • 4 green chillies
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 tsp turmeric powder
  • ½ tsp garam masala
  • ½ tsp ground pepper
  • 10 – 12 toasted cashew nuts (optional)
  • 2 potatoes, cut into cubes
  • 1 carrot, cut into cubes
  • 1 cup green peas
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 2 sprigs curry leaves
  • 2 tbsp oil
  • Salt, to taste

Instructions

  • In a heated pressure cooker, add one tablespoon of oil.
  • Add the cloves, cinnamon, star anise, cardamom, bay leaves, fennel seeds.
  • Add ½ tsp of turmeric and stir well.
  • Add the mutton, salt and crushed peppers and pressure cook the mutton with the thin coconut milk.
  • In another pan, add the rest of the oil, add ginger, garlic, one sprig of curry leaves and green chillies and saute it for about 2 minutes.
  • Add the onions and once they are about to start getting brown, add the vegetables and fry them for few minutes.
  • Put ½ tsp of turmeric powder and garam masala and give it a good stir.
  • Add the mutton to this and adjust the salt.
  • If you want to thicken the gravy, grind the cashew in • cup of water and add it to the mutton and let it boil till you get your desired consistency.
  • Finally add the thick coconut milk and a sprig of curry leaves. Switch it off before it comes to a boil

Download PDF version here: south-indian-mutton-stew-vidya-khader

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