Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mutton Stew


Mutton with fat – ½ Kg
Diced onion – 1 cup
Diced potato – 1 cup
Diced carrot – ¼ cup
Big chilly slits – 3 nos
Cinnamon – 3 sticks
Cloves – 5 nos
Cardamom – 3 nos
Khus khus – 1 tsp
Chopped ginger – 1 tsp
Coriander leaves – as required
Garlic skinless – 10 pods
Biriyani leaf – 2 nos
Coconut thin milk – 1 ½ cup
Coconut thick milk – 1 cup
Coconut oil – ¼ cup

Method of Preparation:

In a pressure cooker, add 3 tsp of oil, along with cinnamon, cloves, cardamom, biriyani leaf, fennel seeds, ginger and garlic. Sauté well. To this add mutton pieces, thin coconut milk, carrot, onion, chilies and potatoes along with salt. Cook it well. Add khus khus paste and thick coconut milk to it. Remove it from the flame before it boils. Add 2 tsp of oil, coriander leaves and curry leaves.


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