No clue what is the origin of this recipe. There is a huge similarity between a Thai curry and Kerala stew. Both are mildly spiced , sweet and has the coconut milk in it. Could it be from South East??
For me stew is a mandatory item during Easter or Xmas. I generally make a vegetable stew (recipe is here).
Whenever I buy mutton, I end up making several recipes of it. Sometimes it will be a Biriyani. Rest for a stew or a peralan.
This pics was lying in my folder for a while so thought of posting the recipe now.
You need,
- Mutton with or without bones – 1 cup
- Carrot – 1 small skinned and cubed/sliced
- Potato – 1 small skinned and cubed
- Onion – 1 small
- Ginger – 1 tbsp finely chopped
- Garlic – 1 tbsp finely chopped
- Green chili – 2
- Black pepper powder – 1/4 tsp
- Coconut milk – 1 cup
- Coconut oil – 1 tbsp
- Curry leaves – 2 string
Whole garam masala
- Cardamom – 1
- Cinnamon stick – 1
- Bay leaf – 1 big
- Cloves – 2
- Star anise – 1/2
- Whole Black pepper – 6
You have to
- Heat oil in a pressure cooker pan
- Add the whole garam masala and saute for a minute or two
- Add sliced onions, green chilies and curry leaves
- Fry till it turn translucent
- Add ginger and garlic
- Saute well
- Now add mutton pieces and fry well
- Add 3/4 cup of water and close the cooker
- In medium flame let it cook for 3 whistles.
- Remove from flame
- Once the pressure goes off open the lid
- Now add the potato and carrots
- Again close the pressure cooker and cook for 1 whistle
- Remove from flame
- Once the pressure is gone, remove the lid and add salt, pepper and coconut milk.
- Let it simmer well for 5-10 minutes
- Serve stew with aappam or idiyappam or ghee rice
mouthwatering!