Summary: A very tasty Kerala’s own dish and I believe the real experts of this are from great travancore christian house wives. Whenever you visit that part of the state – especially Kottayam, Thiruvalla side – it’s suggested to taste this delicious recipe with Appam (Palappam) for your breakfast. This is a less spicy dish and thus a favorite recipe for the tourists from western countries. Let us see the preparation.
Ingredients for Kerala Style Mutton Stew
- Goat meat or lamb – 2 lbs
- Lemon juice – 1 table spoon
- Vinegar – 1 tbsp
- Whole black pepper – 12 nos
- Curry leaves – 2 bench
- Potatoes(diced) – 2 nos
- Red onions(Kunjulli) – 2 nos
- Green chillies – 3 nos (remove seeds if you don’t like spicy)
- Garlic pods – 4 nos
- Cloves(Grambu) – 12 nos
- Fennel seeds(Perinjeerakam) – 1/2 tsp
- Cinnamom(Karugapatta) – 1″ stick
- Cardamom(Elakka) – 4 nos
- Veg oil – 4 tbsp
- Coconut milk(thick) – 1 cup
Instructions
- Soak the meat in lemon juice for half an hour.
- Wash the meat and half cook in a pot with just enough water, a tbsp of vinegar, 1/4 tsp of ground black pepper and curry leaves.
- Heat oil in a pan and stir fry the onions, curry leaves, garlic and green chillies until it turns golden brown.
- Crush the Cloves, Fennel seeds, Cinnamom(Karugapatta) and Cardamom(Elakka) and add them into the pan. Continue to stir fry.
- Add potatoes and enough water to cook the potatoes. Add the half cooked Meat to it.
- Cook until the potatoes and the half cooked meat is done.
- Adjust vinegar and salt to your taste.
- Add one full cup of thick coconut milk. Do not allow the contents to boil once the coconut milk has been added.
Cooking time (duration): 45 Minutes
Number of servings (yield): 4
Meal type: breakfast
not added coriander powder?