This stew is a variation to the ‘English stew’. In today’s world of contemporary cooking this stew is prepared to be just the perfect accompaniment for the Indian appams, French roll bread, steamed white rice and Indian flat breads. The mutton can be replaced by fish or chicken. The vegetable enhances the nutritional value of the dish.
- Mutton – ½ kilo
- 2 large onions sliced
- 2-3 slit green chillies
- Juice of half lime
- Whole spice- a 1” inch piece of cinnamon, 2 cloves, 1 green cardamom
- 1 tsp Chopped garlic
- 1 inch piece of ginger- julienned
- A few curry leaves
- Coconut oil
- 1/2 tsp pepper powder
- 1 tbsp corn flour (diluted in water)
- Milk of ½ grated coconut- (first milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding a cup of warm water, The second milk is to be extracted in a similar manner and kept aside. Do not mix the first milk with the latter)
- Mixed vegetables (carrot, beans and potatoes)
- Salt to taste
- In a pressure cooker, heat oil. Add whole spices and sliced onions. Sauté till soft.
- Now put in green chillies, ginger, garlic and mutton pieces and stir fry till the meat changes colour and the water evaporates.
- Put in the chopped vegetables and pepper powder and toss well.
- Then add the second extract of coconut milk and half the required salt.(this helps retain the flavour of the meat).
- Mix well for flavours to blend with the mutton. Add little water and pressure cook for 15 minutes.
- Once pressure is released gently pour in the first extract of coconut milk, the diluted corn flour and a little more salt.
- Now add the lime juice and switch off flame immediately. Garnish with curry leaves
- Serve hot.
Preparation Time: 45 minutes