Stew is a very appetizing mildly spiced curry, made with meat or vegetables, cooked in coconut milk.
It is a perfect accompaniment for appams and idiyappams, or even freshly baked breads.
- Mutton – 750 grams
- Green chilli – 4 to 6
- Ginger – 1 1/2 tablespoon, julienned
- Garlic – 1 1/2 tablespoon, chopped
- Cellery stick – 1 julienned
- Cardamom – 5 to 6
- Star Anise – 1 piece
- Cinnamon – 1 large piece
- Clove – 4 to 5
- Bay leaves – few
- Mace – a few strands
- Pepper – 1 tsp (just crushed)
- Large onion – 3
- Potato -1 to 2 medium (cut into large cubes)
- Carrot – 1 to 2 medium (cut into large cubes)
- Green peas- ½ cup (optional)
- Vinegar – 4 Tablespoons
- Thin Coconut milk – 2 cups
- Thick Coconut milk – 1 ½ cup
- Salt & Oil – accordingly
- Curry leaves
- Coriander leaves
- Salt to taste
- Coconut oil
Heat a pressure cooker, add coconut oil, Add all the vegetable and fry for 5 minutes and Keep aside.
In the same pressure cooker add bit more oil and add the whole spices and for a minute add, onions, ginger and garlic.
When soft add mutton slices, fry in high heat for 5 minutes. Add vinegar and crushed pepper and green chilies, curry leaves and saut for few minutes.
Add the thin coconut milk and Season with salt. Pressure cook, switch off after 4 whistles.
When the steam is off, add in the fried vegetable and pressure cook for another whistle.
Once steam is off add the thick coconut milk and simmer till its boils.
Take of the flame and Garnish with some fresh coriander leaves and curry leaves.
Serve piping hot with appams and idiyappams.