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GOK #14: Malabar Mutton Stew

GOK #14: Malabar Mutton Stew
Try this absolutely delicious recipe even if you are not into lamb. You will surely want more of it!!
Mutton 1kg, with bone; medium pieces
Onion 3; sliced
Green chillies 4-5; slit in half
Potatoes 3-4; cubes
Ginger - about 2"; julienne slices
Coconut milk:
1st milk or thick milk 2 cups
2nd milk or thin milk 2-3 cups (We would be cooking the meat in this, so take as per the gravy as u require for the stew, but don't make it too loose either, coz that'll end up giving you a very watery stew, which would not be good.)
Curry leaves 2 sprigs
Cinnamon 2" piece; crushed, but not powdered
Cloves 2 pieces; crushed, but again not powdered
Star anise - 1; broken into pieces
Coconut oil 2 tbsp.
Peppercorns 2 tbsp.; crushed coarsely
Curry leaves - 1 sprig
Salt to taste

For garnish:
Coconut oil - 1 tbsp.
Shallots - 2-3; sliced
Curry leaves - 1 sprig

In a heated pan add coconut oil; then the cloves, cinnamon, star anise, green chilies, onion and ginger,  sauté till the onion starts to turn golden. Add 1 sprig of the curry leaves.

Add the thin coconut milk (2nd); then the meat, potatoes, crushed peppercorns and salt. Pressure cook these for about 6 whistles or till the mutton and potatoes are cooked.

Once this is done, do a taste test for salt and spice, do any adjustments if required as per your taste. Do not add more salt after this stage, as you'd be adding the thick coconut milk after this, and ideally salt should be added before thick coconut milk is added to any gravy, else it tends to spoil the texture of the gravy.

Let it simmer for a while till the gravy starts to thicken. Now add the thick coconut milk (1st ). Cook for 5 more minutes and remove from heat.
Garnish with sliced shallots and some curry leaves fried well in the coconut oil.

Stew's ready. Serve hot!

This stew tastes the best with freshly baked Bread, Vellayappam, Kallappam, Vattayappam and Ghee rice. 

Courtesy:  Sumithra Sahadevan