Creamy Mutton Stew

This Kerala style mutton stew is a rich, creamy gravy which is a perfect combination for aapam, idiyaapam, dosa, bread, chapathi, roti etc.., It is a perfect breakfast side dish.

The creaminess for this gravy comes from the coconut and cashews used. The poppy seeds also adds thickness to it. If you are a non-vegetarian lover and if you like mutton, you should definitely try this lip-smacking stew recipe!!

I got introduced to this mutton stew through my cousin (maternal uncle’s son) and his wife. When I was in Thoothukudi last time, it was around 19:30 and I got a call from him saying that they prepared a very tasty dish. They asked me not to eat anywhere and come home immediately. They both prepared this scrumptious dish and we enjoyed it thoroughly!!

I used boneless mutton for this recipe but if you would like to use mutton with bones, you can. It’s just the mutton with bones take more time to get cooked.

The perfect taste and the great flavor of this dish will definitely take your taste buds to cloud nine. The gravy is very mild so even kids would eat it without any problem.

Onto the recipe of this mouth-watering dish❤

To check the recipe video, click the link below:


  • Mutton- 500 gms
  • Onion- 2 cups ( finely sliced lengthwise)
  • Tomato- 1 big ( finely chopped)
  • Ginger garlic paste- 1 tbsp
  • Green chilli- 4 to 5
  • Bay leaf- 1
  • Cinnamon stick- 1 inch
  • Cloves- 4
  • Star aniseed- 1
  • Cardamom- 2
  • Cumin seeds- 1 tbsp
  • Fennel seeds- 1 tbsp
  • Pepper powder- 1/4th tbsp
  • Yogurt- 4 tbsp
  • Coconut pieces- 3 ( when grinded with water it gives 1 cup thick milk)
  • Cashews- 10 ( soaked in water)
  • Poppy seeds- 1 tbsp ( soaked in water)
  • Ghee- 2 tbsp
  • Kasuri methi- 1 tbsp ( crushed)
  • Coriander leaves- handful
  • Salt- as needed.


Clean the mutton pieces well and cut it into small pieces.

Grind the soaked cashews and poppy seeds together in a mixer to form a paste.
Grind coconut pieces in a mixer with required water, filter it with a sieve and take one cup thick coconut milk.
Heat 3 to 4 tbsp of coconut oil in a pan or pot. Add bay leaf, cinnamon stick, cloves, star aniseed, cumin seeds and fennel seeds. Saute everything for a minute.
Add the finely sliced onions now. Saute till it gets translucent.
Once it is translucent, add ginger garlic paste and saute till the raw smell of ginger garlic goes away.
Then add the finely chopped tomatoes.
Once the tomatoes get soft, add the mutton pieces. Mix everything together.
Add the pepper powder.
Add required salt. Add little water now. Mix everything together.
Close it with a lid and cook in medium flame for 4 minutes.
Add the yogurt or curd now. Beat it with a spoon before adding.
Cover it with a lid and cook it for 15 to 20 minutes in medium flame. Check it now and then. If you are using mutton with bones, cook for 15 more minutes. Check for the water consistency.
Once opened. Mutton is cooked well now.
Add the green chillies now.
Cover it and cook for 3 minutes.
Add the grinded cashews and poppy seeds paste.
The gravy will be very thick at this point. Add required water with the same cup and make it thin. 1 to one and a half cup of water will be sufficient.
Add the thick coconut milk now. Check for the salt.
Cover it with a lid and cook for 6 minutes in medium flame till oil separates on top.
Crush the kasuri methi in the hand and add it to the cooked gravy. Keep it in flame for one more minute.
Add 2 tbsp of ghee now.
Garnish with coriander leaves. It’s ready.


  • It tastes better when cooked with coconut oil.
  • Add water as required according to your consistency.
  • I soaked the cashews and poppy seeds in hot water for 30 minutes.