How to make Mutton Stew Recipe - Lightly spiced mutton cooked with coconut

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton (मटन), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Kerala

Course : Main Course_Mutton

Mutton Stew

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Mutton Stew checkout Mutton Curry , Keema Biryani , Keema Bharta , Sicillian Meat Balls . You can also find more Main Course_Mutton recipes like Chawli Keema, Keema Biryani, Gosht Pudina Chop, Mutton Curry. Or try out these recipes from Kerala Cuisine like Bhindi ki Pachadi, Stuffed Mackerel, Madras Potato Chips, Lemon and Pumpkin Rice.

Mutton Stew Recipe Card

Mutton Stew
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mutton Stew

  • Mutton 1inch pieces on the bone 800 grams

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Cinnamon 1 inch stick

  • Cloves 6

  • Black peppercorns 6-8

  • Coconut scraped 1 cup

  • Green chillies chopped 4

  • Garlic chopped 7-8 cloves

  • Lemon juice 1 1/2 tablespoons

  • Oil 2 tablespoons

  • Onions,finely chopped 3 medium

  • Potatoes boiled, peeled and cut into 1 inch cubes 3 medium

  • Salt to taste

  • Whole wheat flour (atta) 1 tablespoon

Method

Step 1

Pressure-cook the mutton with three cups of water till four to five whistles. Drain the mutton pieces and keep the stock aside.

Step 2

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves, peppercorns and coconut till fragrant. Let it cool a little. Grind it to a fine paste with green chillies, garlic, lemon juice and a little water. Heat the oil in a deep non stick pan. Add the onions and sauté for two minutes.

Step 3

Add the ground paste and mix. Add the boiled mutton, two cups water, potato cubes and salt and mix. Let it simmer. Mix whole wheat flour with half a cup of water well ensuring there are no lumps. Add it to the mutton and cook for ten to fifteen minutes. Serve hot with steamed rice or with appam or with neer dosa.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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