Almost every weekend I’ve been cooking mutton for lunch. And more often than I’d like, they have been on the spicier side. I’m all for it, but when the husband’s stomach doesn’t always agree with the spices, it’s nice to take a small break from them. That’s why the mutton stew. Mutton is cooked in a fresh coconut paste with a couple of chillies (I need *some* heat for heaven’s sake), peppercorns and coconut milk. Mildly spiced and full of flavour, this one also has potatoes and carrots. Careful though, the veggies can easily breakdown when cooked with the mutton. You can pre cook them and add it to the stew after the mutton has been cooked.
You can serve it with rice, but I made a stack of dosas to go with it. It was simply perfect. Rotis aren’t a good option here since the stew isn’t thick enough to be scooped up by the roti. Rice, dosa and idli are the way to go.
Note: If you want this to be easier on you, skip the coconut paste bit and add a couple of chopped chillies while cooking the mutton. I added the coconut paste to thicken the stew so I could dilute the leftovers.
Mutton on the bone – 700-800 gm
Bay leaves – 2
Cinnamon – 1 inch stick
Cloves – 1 tsp
Peppercorns – 2 tsp crushed
Oil – 1 tbsp
Onion – 2 medium sliced
Carrot – 1 (big slices)
Potato – 2 (quartered)
Coconut milk – 400 ml/2 cups
For the paste:
Coconut – 1/2 cup grated
Peppercorns – 3 tsp
Green chillies – 2 (adjust according to your spice tolerance levels)
Cumin – 1 tsp
Splash of water
Grind to paste the coconut, chillies, peppercorns and cumin with some water to get a relatively smooth paste.
Heat oil in a pressure cooker and add the bay leaves, cloves and cinnamon.
Add the onions and saute till they turn soft.
Now add the mutton, coconut paste, crushed peppercorns and 1 cup of the coconut milk.
Mix well and add salt.
Tip the carrots and potatoes in (if you’re not precooking them).
Add 1/2 cup of water and cover with the cooker’s lid.
Cook on high flame till 2 whistles are out. Then turn the flame down and let it cook for 20 minutes.
Once done, take the cooker off the heat and let the pressure drop on its own.
Take the lid off and put it back on a low flame. Check for salt. Add more if needed.
Add the remaining 1 cup of coconut milk and simmer for 2-3 mins.
Take it off the flame.
Serve with hot and crisp dosas.