How to make 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.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Potato (आलू)
Cuisine : Kerala
Course : Main Course Mutton
For more recipes related to Malabar Stew checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Shab Deg Narial Ka Gosht Awadhi Pasanda Mutton Pepper Roast Kerala Style
Malabar Stew Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Malabar Stew Recipe
Boneless mutton cut into 1 inch pieces 500 grams
Potato peeled 1 medium
Onions peeled 2 medium
Carrot peeled 1 medium
Ginger-garlic paste 1 teaspoon
Green peas 1/2 cup
Ginger finely chopped 1 inch piece
Bay leaves 2
Garlic cloves 4-5
Fennel seeds (saunf) 1 teaspoon
Black peppercorns 5-6
Cloves 3-4
Cinnamon stick 1/2 inch piece
Crushed black peppercorns 1/4 teaspoon
Green chillies slit 2
Thin coconut milk 1/2 cup
Thick coconut milk 1 cup
Coconut oil 3 tablespoons
Cashewnuts broken 1 tablespoon
Curry leaves 5-6
Method
Step 1
Cut mutton into half inch pieces and transfer into a pressure cooker.
Step 2
Add 1 bay leaf, ginger garlic paste, salt and water and cook till the pressure is released two times.
Step 3
Thinly slice one and a half onions.
Step 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.
Step 5
Add sliced onions and sauté.
Step 6
Cut potatoes and carrots into one inch cubes.
Step 7
Add chopped garlic, ginger and slit green chillies to the pan and sauté.
Step 8
Add chopped potatoes and carrots and sauté.
Step 9
Add green peas and ½ cup water and cover and cook for 5-7 minutes or till vegetables are done.
Step 10
Add thin coconut milk and salt and stir. Cover and simmer for two minutes.
Step 11
Add mutton along with the stock and crushed black pepper and cover and cook for two minutes.
Step 12
Slice the remaining onion.
Step 13
Add the thick coconut milk to the stew and mix well. Transfer into a serving bowl and keep aside.
Step 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.
Step 15
Pour the tempering into the stew and serve hot.
Nutrition Info
Calories : 2906 Kcal
Carbohydrates : 109 gm
Protein : 114.9 gm
Fat : 223.4 gm
Other : Vitamin B12- 13mcg
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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.
