Kerala Lamb Stew
A lovely Indian stew made with coconut milk and flavoured with curry leaves.
Ingredients
- 200 grams Boneless Mutton You can also use lamb
- 200 ml Coconut Milk
- 2 Tbsp Coconut Oil Try this one
- 2 Tsp Ginger Garlic Paste I recommend this
- 50 grams Onion
- 2 Cloves
- 2 Bay leaves
- 1 Green Chilly
- 300 ml Water
- 15 Curry Leaves Try these
- 1/2 Tsp Coriander Powder I recommend this one
- 1/2 Tsp Kashmiri Red Chilly Powder I use this one
- 10 grams Fresh Coriander
- Salt to Taste
- Pepper to taste
Instructions
- Marinate the mutton with the salt, pepper, chilli powder, coriander powder and ginger garlic paste
- In a pressure cooker heat some coconut oil and fry the mutton browning it on each side
- Add in the green chilli, cloves, bay leaves and cinnamon stick.
- Add in a whole onion, cut into quarters. This is entirely optional, but the onion does give it a nice flavour.
- Deglaze with water, cover and pressure cook for 20-30 minutes till mutton is tender
- Bring to a simmer and add the curry leaves and coconut milk. Cook for 2-3 minutes
- Add the fresh coriander and finish.
- Serve!!!
Notes
Curry leaves are a rather essential part of this dish. You should be able to find it in most Indian grocery stores. If you can't find it, throw in some coriander leaves just before you serve it.
Tried this recipe?Let us know how it was!