Mutton Stew

Lamb and Vegetable Stew

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South Indian style mutton stew is lamb/goat cooked along with vegetables in coconut milk. Vegetable stew and chicken stew can be prepared using the same method.

Ingredients:	Quantity
Mutton with bone on cut into medium pieces	1.5 lbs
Onions finely chopped	2 nos
Potato cubed	1 nos
Carrot Chopped	1 nos
Celery Stalks chopped(Optional)**	1-2 nos
Tomatoes chopped	2 nos
Green Chilies	4-5 nos
Garlic chopped	4-5 nos
Ginger Garlic Paste	1 tbsp
Thick Coconut milk	1 cup
Thin Coconut milk	2 cups
Cinnamon *	1 inch stick
Cloves *	2-3 nos
Cardamom *	2 nos
Bay leaf *	1 nos
Black Pepper	1 tsp
Fennel seeds	1/2 tsp
Curry Leaves	1 Strand
Turmeric Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Fennel & Cumin Seeds Powder	1/4 tsp each
Dried crushed Rosemary (Optional) **	1 tsp
Tempering:
Mustard Seeds	1 tsp
Curry Leaves	1-2 Strands
Fennel Seeds	1/2 tsp
Pepper crushed	1/2 tsp
Green Chili	1 nos
Ghee	1 tbsp

Preparation:
1) Clean the medium sized mutton pieces and add little salt and turmeric and set aside.
2) Heat oil in a pressure cooker or a sauce pan and add the whole garam masala*, Black Pepper, curry leaves, fennel seeds, green chilies and sauté it for few seconds.
3) Add the chopped onions and chopped garlic and sprinkle enough salt and fry until the onions caramelize. Then add the ginger garlic paste and sauté for 1-2 min's.
4) Add the chopped carrot, potatoes and celery. Sprinkle the fennel and cumin powder and add the rosemary if using it.
5) Stir in the mutton and the chopped tomatoes.
6) Add the thin coconut milk and pressure cook until 3-4 whistles or well cooked if cooking with a sauce pan. Let the pressure release completely and remove the cover.
7) Stir in the thick coconut milk to the cooked mutton stew.
8) Heat ghee in a small sauce pan and add all the ingredients for tempering and once the mustard sputter remove from heat and add it to the stew and serve with appam, rice or parotta .

Note: ** You can use celery and rosemary for a slightly different taste.
***You can leave the mutton and add more vegetables like cauliflower, beans and peas to make a vegetable stew or add chicken to make a chicken stew and need not pressure cook.

Mutton Kheema

Mutton/Lamb Minced Meat Curry

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Mutton Kheema/Kothukari/minced meat is a very famous TamilNadu recipe, esp. in the southern parts of TamilNadu. I have got this recipe from my mother in law and did a bit of improvisation to it. It is a spicy semi-gravy curry which tastes great with any Roti, Parotta or rice items.

Ingredients:	Quantity
Mutton/Lamb boneless finely minced*	1.5 lbs
Shallots/Small onions chopped	2 cups
Ginger Garlic paste	2 tbsp
Red Chili Powder	1/2 tsp
Turmeric Powder	1 tsp
Salt	To taste
Oil	2-3 tbsp
Tempering:
Cloves	2-3 nos
Cardamom	2 nos
Cinnamon Stick	1 inch piece
To Grind:
Grated Coconut	1/2 cup
Dry Red Chili**	8-10 nos
Coriander Seeds	2 tbsp
Fennel Seeds	1.5 tsp
Cumin Seeds	1 tsp
Poppy Seeds	1.5 tsp
Peppercorns	1 tsp

Preparation:
1) Heat 1 tbsp oil in a fry pan and fry all the ingredients listed to grind, except coconut. Add coconut and little water as required and grind into a smooth paste and set aside.
2) Meanwhile heat oil in the pressure cooker and add the whole garam masala listed for tempering and then add the chopped onions and ginger garlic paste. Sauté until the onions caramelize and the raw smell of ginger garlic paste disappears.
3) Add the minced meat to it and add very little water and pressure cook upto 2-3 whistles or well cooked.
4) Wait and release the pressure and add the ground masala and let it cook until the raw smell of the masala disappears and the gravy thickens.
5) Serve with any Indian flat bread or rice item.

Note:* If you do not get minced meat, then you can finely chop the meat and process it in a food processor (Mixie).
** Add or reduce dry red chilies according to the heat of the chilies and your tolerance level.

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices

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The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.

Ingredients:	Quantity
Mutton	750 gms
Shallots/Small Onion	250 gms
Garlic Crushed	8-10 nos
Ginger Crushed	1 inch piece
Garam masala powder	1 tsp
Turmeric Powder	1 tsp
Whole Garam Masala:	To Pressure Cook
Cinnamon	1 stick
Green Cardamom	2 nos
Star anise	1 nos
Bay leaf	1 no
Cloves	3-4 nos
Masala Paste:	To Grind
Dry Red Chilli	10 nos
Coriander Seeds	1 tbsp
Fennel Seeds	1/2 tbsp
Cumin Seeds	1 tsp
Poppy Seeds	1/2 tsp
Whole black PepperCorns	1 tbsp
Cinnamon	1 small stick
Green Cardamom	1 no
Cloves	2 nos
Star anise	1 no
Coconut Milk	1 Cup
Curry Leaves	Few
Coriander Leaves	Few chopped
Salt	To Taste
Oil	3-4 tbsp

Preparation:
1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.

Lamb Curry

Sweet & Spicy Lamb Curry cooked in red wine

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Ingredients:	Quantity
Lamb/Mutton	750 gms
Plain Flour	5 tbsp
Turmeric Powder	1/4 tsp
Corriander powder	1 tsp
Red chilly powder	1/2 tsp
Medium Sized Red Onion	3 nos
Tomatoes	2 nos
Ginger garlic paste	3 tsbp
Green Chilli	2 nos
Cumin Seeds	1 tsp
Garam Masala Powder	1 tsp
Tomato Paste	1 tbsp
Red Chilli Flakes	1 tsp
Red wine	1/4 cup
Brown Sugar	1 1/2 tbsp
Crushed black pepper	1/2 tsp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix plain flour, red chilli powder, coriander powder, turmeric and salt. Add the lamb to it and toss it.
2) Add oil in a frying pan and fry the lamb until it turns brown and set aside.
3) Meanwhile add fry the onions in a saucepan and add the ginger & garlic paste and green chilli and saute until the onions are tender and caramelized.
4) Add the cumin seeds, tomato paste, garam masala and brown sugar for 3-4 mins.
5) Add the browned meat, salt, chilli flakes and red wine and mix.
6) Add the tomatoes and sprinkle the black pepper saute it for a minute and add enough water(Good enough to cover the meat and cook for 2 hours).
7) Cook on medium-low heat for about 2 hours or until the lamb is cooked well and the sauce becomes thick. Serve hot with steamed rice, pulao rice or roti.

Note: Indian meat(mutton) takes a lot longer to cook, you can leave upto 2 wistles before you start on the step 1 and remove the excess water from the meat.