Malabar Stew

A piece of soft fluffy appam dunked into this creamy flavourful mutton stew is what food nirvana is made off. Loaded with veggies and chunks of tender mutton this coconut based stew is a Kerala classic and for all the right reasons. This is a Sanjeev Kapoor exclusive recipe.

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Malabar Stew
Main Ingredients Boneless mutton, Potato
Cuisine Kerala
Course Main Course Mutton
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Malabar Stew

  • 500 grams Boneless mutton cut into 1 inch pieces
  • 1 medium Potato peeled
  • 2 medium Onions peeled
  • 1 medium Carrot peeled
  • 1 teaspoon Ginger-garlic paste
  • 1/2 cup Green peas
  • 1 inch piece Ginger finely chopped
  • 2 Bay leaves
  • 4-5 Garlic cloves
  • 1 teaspoon Fennel seeds (saunf)
  • 5-6 Black peppercorns
  • 3-4 Cloves
  • 1/2 inch piece Cinnamon stick
  • 1/4 teaspoon Crushed black peppercorns
  • 2 Green chillies slit
  • 1/2 cup Thin coconut milk
  • 1 cup Thick coconut milk
  • 3 tablespoons Coconut oil
  • 1 tablespoon Cashewnuts broken
  • 5-6 Curry leaves


  1. Cut mutton into half inch pieces and transfer into a pressure cooker.
  2. Add 1 bay leaf, ginger garlic paste, salt and water and cook till the pressure is released two times.
  3. Thinly slice one and a half onions.
  4. Heat 2 tablespoon coconut oil in a deep nonstick pan. Add fennel seeds, black peppercorns, cloves, cinnamon stick, bay leaf and sauté till fragrant.
  5. Add sliced onions and sauté.
  6. Cut potatoes and carrots into one inch cubes.
  7. Add chopped garlic, ginger and slit green chillies to the pan and sauté.
  8. Add chopped potatoes and carrots and sauté.
  9. Add green peas and ½ cup water and cover and cook for 5-7 minutes or till vegetables are done.
  10. Add thin coconut milk and salt and stir. Cover and simmer for two minutes.
  11. Add mutton along with the stock and crushed black pepper and cover and cook for two minutes.
  12. Slice the remaining onion.
  13. Add the thick coconut milk to the stew and mix well. Transfer into a serving bowl and keep aside.
  14. For the tempering heat remaining coconut oil in a nonstick pan. Add curry leaves, broken cashewnuts and sliced onions and sauté till golden brown in colour.
  15. Pour the tempering into the stew and serve hot.

Nutrition Info

Calories 2906
Carbohydrates 109
Protein 114.9
Fat 223.4
Other Fiber Vitamin B12- 13mcg