Mutton Stew

Mutton stew is a coconut-based mutton recipe that is widely enjoyed in Kerala, often paired with breakfast dishes like appam, idiyappam, puttu, and bread. In this recipe, mutton is cooked separately in a pressure cooker before being combined with aromatic coconut milk and spices. This dish is a favorite during special occasions such as Christmas, Easter, and wedding ceremonies in Kerala.

I am generally not a fan of mutton when prepared in other ways, but this stew recipe is an exception. The rich and flavorful combination of coconut milk, spices, and tender mutton makes it incredibly delicious. Adding cashew nuts enhances its taste even further. Try this mutton stew recipe for your next special occasion and enjoy an amazing dish!

Ingredients for Mutton Stew

Main Ingredients:

Chopped Mutton pieces – 1 kg
Onions – 4, chopped
Green chilies – 3
Potato – 1 medium, cut into cubes
Carrots – 2, cut into cubes
Ginger – 1 inch, chopped
Garlic – 4 pods
Coconut milk (thin) – 1.5 cups
Coconut milk (thick) – 1.5 cups
Pepper powder – 1/2 teaspoon
Coriander leaves/Curry leaves – 1 sprig
Salt – 1.5 teaspoons
Dalda – 2 tablespoons
Cashew nuts – 6
Raisins – 8

Spices Used:

Cardamom – 5
Cinnamon – 2 sticks
Cloves – 2
Pepper – 10 nos

Method of Preparation

Pressure cook the mutton by adding salt and chopped ginger.
Boil the carrots and potato separately and keep aside.
Heat Dalda in a kadai and add the spices, cashew nuts, and raisins. Allow them to sputter.
Add onions, green chilies, and garlic. Sauté well.
Once the onions become translucent, add 1 tablespoon of corn flour and mix well.
Add the cooked mutton, boiled potatoes, and carrots.
Pour in the thin coconut milk and mix well.
Check the salt and adjust as per taste.
Once it reaches a complete boil, add the thick coconut milk.
For a spicier version, add pepper powder and sauté well.
Garnish with curry leaves or coriander leaves.