Slow Cooked Mutton Stew

Kerala Chicken
24/02/2016
Fried Noodles
18/03/2016

Slow Cooked Mutton Stew

Slow Cooked Mutton Stew In Coconut milk

This Slow curry is very creamy and exceptionally tasty. The beautiful  brown thick gravy is utterly delicious. This dish is cooked in a pressure cooker as I used mutton. I usually cook my curried meat very slowly, but as it was mutton I thought I better use a pressure cooker, as mutton needs it.

I prefer lamb РI like everything about it, but this time my butcher insisted I try some mutton, and as he always gives me a discount and always looks after me, I thought I had better try it. Because I cooked it with the bones, it was very tasty, but I still prefer lamb!  I love using different masala as I have now learned how to mix and match all my spices.

There are many versions of masala, and each person makes their own different types. You will not find a traditional Indian person buying the ready-made masala as they are very proud indeed of their own creations.

I have always been fascinated with the rich colours and flavours they have in India since I was young. My favourite one is orange, like the flowers that they use at weddings.

So…. let’s cook:

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Slow Cooked Mutton Stew In Coconut milk
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry, Indian
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 5 hours
Servings
portions
Ingredients
For the recipe:
For the masala powder:
Course Main Course
Cuisine Curry, Indian
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 5 hours
Servings
portions
Ingredients
For the recipe:
For the masala powder:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the marinade:
  1. Mix one cup of coconut with two cups of water and then save the rest of coconut for later.
  2. Pour over the lamb, stir well then put in the fridge for 5 hours. Save the rest of the coconut milk for later on.
For the ingredients:
  1. On a medium heat, using a pressure cooker, fry the onions until golden in colour.
  2. Add mustard seeds and let them crack open, then add the ginger and garlic, curry leaves and lastly add the masala powder.
  3. Meanwhile, blitz the soaked pepper with the water and cardamom and cinnamon stick, then add to pan.
  4. Drain the mutton, but keep the marinade liquid for later.
  5. Add the lamb or the mutton to the pan and toss well until it's all covered with the onion paste.
  6. Now add the marinade juice that you drained from the lamb, and the rest of the coconut milk that was left in the tin and bring to the boil.
  7. When it's boiling, close the pressure cooker. As soon as it starts to whistle, lower the heat then simmer for 20 mins.
  8. Add your choice of vegetables and cook for a further 10 mins.
  9. Turn off the heat but keep the lid on for about 30 mins, this will settle the oil to the top. Serve with your choice of bread.
Recipe Notes

You can use any vegetables, I happened to have lots of marrows as I grow them. I would serve this dish with my fluffy Naan Bread

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2 Comments

  1. Shana says:

    I think its fabulous – your love of Indian Food! I always say – Food has no borders.. You curry is awesome too, the different technique I am sure it must taste really good. Around here, we refer to Sheep as Lamb and Goat as Mutton.. Is it the same in UK?

    • Hi Shana, thank you for your lovely comment, I never knew that you call sheep lamb, and goat mutton where about is that? as I am curious. to me lamb is a young sheep and a mutton is an old sheep. A goat is a goat. I learn something every day.I do love my curries so does all my family and friends. I learned all my curries from a dear friend of mine, but most of all I learned from TV. Thank you so much for your comment and please call again.

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