Mutton stew(Kerala style)

A kerala style mutton stew which I learnt from my friend. This stew goes well with Appam, Idiyappam and Paratha. Coconut oil and Coconut milk are the main ingredients that enhance the flavour. The green chillies and pepper powder are the ones that give hotness to the curry. Adjust it as per your taste.

I love trying new recipes. But after starting this blog. I have tried more recipes bcoz of blogging and I hope that it will also inspire someone else to cook.

I have also posted many mutton recipes also look at them for more tasty and yummy recipes.

Let’s see how to make this stew.

Preparation Time: 20 mins

Cooking Time: 45 mins

Serves: 4


For cooking Mutton

Coconut Oil – 2 tbsp

Ginger garlic paste – 1 tsp

Mutton with bones – 400 g

Salt to taste

Pepper powder – 1 tsp

Coriander powder – 1 tbsp

Fennel Powder – 1 tsp

Water – 1.5 Cup

For Curry

Coconut Oil – 2 tbsp

Bay leave – 1

Cinnamon – 1

Cloves – 3

Cardamom – 2

Onion – 2 (medium size,sliced)

Ginger garlic paste – 1 tsp

Green chillies – 4 (slit halfway), 1(to add at the end)

Potato – 1 (medium size,chopped)

Carrot -1 (big size, chopped)

Salt to taste

Thin coconut milk – 1.5 Cup

Thick coconut milk – 1/2 Cup

Curry leaves – 2 sprigs


1.Heat oil in a pressure cooker. Add ginger-garlic paste. Saute until the raw smell goes. then add the mutton pieces. Saute the mutton pieces to light brown. Then add salt, pepper powder, Coriander powder and fennel powder. Mix well the mutton with the masalas. Add 1.5 cup of water and pressure cook until the meat gets tender.

2. In a pan add oil, when it is hot add cinnamon, cloves, cinnamon and bay leaves.Let them splutter. Then add sliced onions, saute them until the onions turn translucent. Add ginger-garlic paste. Saute until the raw smell leaves. Add curry leaves, green chillies, potatoes and carrots. Saute them well in oil. Allow it to cook for 5 minutes. Then add the mutton pieces along with the stock left. Allow it to cook for a few minutes.

3. Add the thin coconut milk allow it to boil for about 10 minutes. Check for salt and add if required. Add the thick coconut milk, green chillies, curry leaves. Cover and cook for 2 minutes in low flame and then switch off the flame.

Serve hot with Appam, Idiyappam or Paratha.

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