Mutton Stew..Mutton cooked in spiciless, tangless coconut milk based sauce with vegetables..Tastes greattt when served with Idiyappam, aappam etc..This is one such recipe which is closer to my heart after tasting it..Had some leftover mutton in the refrigerator..It was not enough to make a curry for four of us, so I thought of adding something to it to compensate..So stew was the idea which came into my mind, where we can add some veggies..Sounded like a great idea..And actually it was..Referred a few recipes, and finally came out with my version..A must try recipe and suits for people of any age!! Especially my kid jus loved it!!
Usually, stew recipe is very thin in nature during the initial process, and u hav to add something around the final stage to make it a bit thicker..Traditionally, wheat flour is used for the purpose..Some use cashew paste, others use roasted gram paste, few people use grated coconut paste etc etc..And u know what, lazy people like me invent even more greater ideas to lessen the effort 😃..So my ingredient was the coconut residue itself, which we obtain after collecting the coconut milk!! Its an exclusive idea of mine 😄😄..And from now on, I hav decided to use it for other coconut based gravies as well..
The coconut residue is not a thing to be wasted of, and I have made aromatic Homemade Coconut Flour with it, which can be used for plenty of recipes..My Coconut Flour Biscuit Cake is one such example..But I hav never used the residue for other purposes..In this recipe, it worked very well, and perfectly thickened the curry, and I made the stew with just 1/2 a cup of grated coconut..Can u believe it? U hav to 😄..The aroma of coconut oil, coconut milk, and the coconut residue itself will take the recipe to a higher level of taste..So, try this recipe coming Sunday, and let me know the outcomes frnz..
RECIPE:
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Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 3-4 persons
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INGREDIENTS: [1 cup=240 ml]
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Mutton - 250 to 300 gm
Onion - 1
Green chilli - 2
Ginger - 2 inch piece
Garlic - 4 cloves
Cardamom - 3
Cloves - 3
Cinnamon stick - 1
Potato - 1/2
Carrot - 2 to 3 small
Beans - 2
Thick coconut milk(1st milk) - 1/2 cup
Thin coconut milk(2nd+3rd milk) - 1 3/4 cup
Coconut residue - obtained from coconut milk
Salt - as req.
Coconut oil - 1 tbsp
Curry leaves - a few
Coriander leaves - a few
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
METHOD:
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1. Pressure cook mutton with 3/4 cup coconut milk, turmeric, ginger garlic paste, and little salt for 7 whistles. Switch off the stove. Open the lid, and transfer the mixture to another vessel.
2. In the same cooker, pour coconut oil, add curry leaves, crushed ginger, crushed garlic, crushed cardamom, cloves, cinnamon stick, and saute well till the raw smell goes.
3. Next, add the sliced onion and saute till translucent. Add green chilli, followed by potato, carrot, and beans chopped into small pieces, and saute for a few seconds.
4. Now, add the cooked mutton mixture. Add the remaining 1 cup of thin coconut milk and salt, close the lid without whistle, and cook in low flame until the veggies are well cooked and the water content is much reduced.
5. Now it's time to add the coconut residue with little water, cook till the stew becomes thick. Next, add the thick coconut milk(1st milk), and cook again for a few mins, and add the coriander leaves. Switch off the stove, close with the lid, and serve hot after a few mins!!
Your super delicious Mutton Stew is ready to be served!! Njjoyy!!
NOTE:
----------
1. Instead of coconut residue, you can also use coconut paste/cashew paste/roasted gram paste/wheat flour paste etc.
------------------------------------------------
Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 3-4 persons
------------------------------------------------
INGREDIENTS: [1 cup=240 ml]
------------------------------------------------
Mutton - 250 to 300 gm
Onion - 1
Green chilli - 2
Ginger - 2 inch piece
Garlic - 4 cloves
Cardamom - 3
Cloves - 3
Cinnamon stick - 1
Potato - 1/2
Carrot - 2 to 3 small
Beans - 2
Thick coconut milk(1st milk) - 1/2 cup
Thin coconut milk(2nd+3rd milk) - 1 3/4 cup
Coconut residue - obtained from coconut milk
Salt - as req.
Coconut oil - 1 tbsp
Curry leaves - a few
Coriander leaves - a few
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
METHOD:
----------------
1. Pressure cook mutton with 3/4 cup coconut milk, turmeric, ginger garlic paste, and little salt for 7 whistles. Switch off the stove. Open the lid, and transfer the mixture to another vessel.
2. In the same cooker, pour coconut oil, add curry leaves, crushed ginger, crushed garlic, crushed cardamom, cloves, cinnamon stick, and saute well till the raw smell goes.
3. Next, add the sliced onion and saute till translucent. Add green chilli, followed by potato, carrot, and beans chopped into small pieces, and saute for a few seconds.
4. Now, add the cooked mutton mixture. Add the remaining 1 cup of thin coconut milk and salt, close the lid without whistle, and cook in low flame until the veggies are well cooked and the water content is much reduced.
 |
| Water content is reduced now |
5. Now it's time to add the coconut residue with little water, cook till the stew becomes thick. Next, add the thick coconut milk(1st milk), and cook again for a few mins, and add the coriander leaves. Switch off the stove, close with the lid, and serve hot after a few mins!!
 |
| Add coconut residue and cook tll thick |
 |
| Add thick coconut milk(1st milk) |
 |
| Coriander leaves |
Your super delicious Mutton Stew is ready to be served!! Njjoyy!!
NOTE:
----------
1. Instead of coconut residue, you can also use coconut paste/cashew paste/roasted gram paste/wheat flour paste etc.
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