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❤
- 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 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.
- 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.