• jyothi varne

Spicy Mutton Stew


Growing up in a family that had influences from Chennai and Mumbai when it came to the food we ate - all of us were basically pampered to a whole variety of dishes, so much so that it literally spoilt me and now makes my life difficult! Variety is the essence of life and my Mom truly lived by this motto when it came to the food that was put on our tables. It meant no repetition of the dishes at least for a week or more and that's how much my Mom cooked for us.

I'm not a simple dal chawal girl - I like jasmine rice, semi gravy dal, pickle, papad and some palya to go with it. Give me some mutton chops/ chicken dry fry and I will love you to the moon and back - that's me. But my new found love for cooking changed the entire game plan when it came to what I eat and feed other people.

One of my found memories and this tradition continues even today - Mom would alternate every Sunday with curries/gravies which will be served with either a Dosa/Idli or Appams.

This curry is a house hold favourite - made from freshly ground mixture of coriander leaves, few whole spices and coconut chunks. All you need is a pressure cooker and a handful of ingredients to make this super easy stew.

I love home made idlis anyday, their soft, spongy, melt in the mouth texture is no comparison to what I have tasted outside in most darshinis/hotels. I just cannot eat a idli until its made from mom's homemade batter (PS I still haven't mastered the idli batter and will post her ratios for a magical, spongy, super soft idlis soon)

Here's what you need to make this easy peasy Spicy Mutton Stew

INGREDIENTS :

400 gms - Mutton (with bone)

1 large onion - finely chopped

1 small tomato - finely chopped

1/2 tsp - Turmeric powder

1/2 tbsp - Coriander powder

Salt to taste

Oil for cooking

For the masala (grind to a fine paste, using water):

1 cup - Coconut chunks

1 small onion - finely chopped & fried in a little oil, until slightly golden brown

4 - Cloves

1 inch - Cinnamon Stick

1 inch - Ginger

5-6 Garlic Pods

7-8 sprigs of Coriander

1 tsp - Black peppercorn

2-3 Green chillies

PROCEDURE:

1. In a pressure cooker, heat some oil and fry the onions until translucent.

2. Once the onions are cooked, add the mutton pieces and cook for 5-6 mins on medium simmer.

3. Add turmeric & coriander powder, salt to taste. Mix well until the meat is coated with the spice powders and then add chopped tomato.

4. Next add the ground masala and stir well. Cook till the raw smell disappears, this should take about 5-8 mins on a medium flame.

5. Add sufficient water to cover the entire mixture and sufficient enough to cook the meat (you may increase/decrease basis the desired consistency). Adjust the spice/salt levels accordingly.

6. Let the mixture cook for 3 whistles on low flame.

7. Dish out hot with idlis/dosas/appams/iddiyapams.


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