DISH NAME : KERALA MUTTON STEW

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Description

This stew is mildly flavored with no over powering tastes. It is creamy, thick & pleasantly sweet.

Note

1) Here corn flour is added mainly to prevent coconut milk from splitting. It also gives thickness to stew. Adding more corn flour will give more thickness, but taste will differ.
2) adding a bit of sugar to stew will give a nice taste.

Method

1) Soak cashew in boiling hot water. Keep aside for 20 minutes. Grind cashews with the soaked water.
2) Boil mutton along with 1 tsp. ginger & lightly crushed 1 tsp. peppercorns and salt till cooked. Set aside.
3) Boil potatoes and carrots with a bit of salt till just cooked. Set aside.
4) Heat oil and clarified butter and saute cardamom, clove and cinnamon.
5) Add sliced onion, garlic, green chillies, ginger and remaining peppercorns.
6) Add cornflour and just fry lightly.
7) Add boiled mutton, potatoes and carrot along with second extract of coconut milk and cook. Let mutton and vegetables cook in coconut milk.
8) Stir in first extract ( thick) coconut milk along with sugar and cashew paste. Let it simmer lightly. Remove from fire.
Garnish
1) Heat clarified butter.
2) Fry cashews till light brown.
3) Add raisins/sultanas and curry leaves. When raisins puff up, put off fire. Pour this over stew.

Serving Suggestions

Serve hot with hoppers, bread, string hoppers etc.