Mangalorean Mutton Stew

Just looking at this photograph evokes fond memories. And I can practically smell the savoury aroma of Mangalorean Mutton Stew wafting from the kitchen through the house and into the garden where we kids were playing. This is a traditional Mangalorean dish served with ghee rice or Neeru Dosa ( a very thin rice crepe, native to Mangalore), for practically all festive occasions and was a special favourite with us. Tender mutton chunks cooked in coconut milk and seasoned with spices, onions and curry leaves this is an extra special recipe.

The Recipe:

The Ingredients

1 kg mutton with bones, cut into pieces and washed

2 green chillies slit

1 cup mixed vegetables, cut into pieces- I used carrots, beans and potatoes; 2 medium onions, sliced fine

2 tomatoes, diced

1 inch piece ginger , minced

3 large cloves garlic, minced

a handful of coriander and mint leaves, chopped

a few spring onions, cut fine

1 cup thick coconut milk

1 inch piece of cinnamon

2 cloves

2 cardamoms

salt to taste

2 cups water

salt to taste.

Seasoning:

1 medium onion, sliced fine

1 sprig curry leaves

1 tbsp oil

Heat oil in a shallow non stick pan, add the curry leaves and stir fry a minute. Next add the onions and fry till golden brown. Remove from fire and keep aside till required.

Method:

Place the washed mutton with all the ingredients except the coconut milk and vegetables in a large pressure pan and pressure cook 30 minutes or until mutton is tender. Remove from fire, cool and open the cooker. Add the vegetables and 1/2 cup water if required and bring to the boil. Simmer covered until vegetables are cooked. Now stir in the coconut milk (I used ready to use coconut milk which is a boon to the modern housewife). Remove from heat and add the seasoning. Serve with ghee rice or Neeru Dosa. This is a hot favourite with most of our friends and I often cook it on request.

NB: You can boil the vegetables and add them to the Stew later on too.