45 mins
Mutton Stew Indian Style
Recipe by Mamtha Sunil Kumar
Mutton Stew Indian Style is a non spicy mutton dish from the southern state of Kerala. Indian Mutton stew is very common, and most families have their own recipe. It's great in combination with steamed rice and Indian breads and if you like Indian food, this is a "must try"!
The difference between mutton and lamb is simply one of age (lamb is less than one year old - mutton is older). And depending on the age at which you eat them their flavour and texture varies quite considerably.
In India, mutton is the most common red meat but is less well known in some other parts of the world. Additionally, mutton is not a meat you can easily grill, roast or fry, which is fine in Indian cooking since most mutton dishes are 'casseroled', so it's always soft and succulent, particularly when "mellowed" with coconut milk and yoghurt as we do in this recipe.
Mustard and Spinach Greens - Sarson ka Saag 
Nigiri-zushi Ingredients for Mutton Stew Indian Style
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Mutton Stew Indian Style
- Cut the mutton into big bite-size chunks and coat them in flour seasoned with a little salt. Place the mutton in a frying pan with 2 tablespoons of oil and, on high heat, quickly brown the meat all over, turning frequently. Once it is golden brown, place the mutton in a large pan with about 4 fl oz (120ml) of the water. Cover the pan to retain the moisture and cook on a very low heat until the meat is tender (up to 1 hour). Check from time-to-time and add a little more water if required.
- Peel and finely chop the onion and peel and dice the carrot. Finely chop the tomato and chilies. Peel the potatoes and turnip and cut them into 1" (2.5cm) cubes.
- Pour 2 tablespoons of oil into a large pan. Add the bay leaves, chopped onion, ginger-garlic paste, poppy seeds paste, coconut powder and mix well. Allow it it cook for 2 minutes over a moderate heat then add the finely chopped tomato and mix well. To the mixture add in jaggery (whole cane sugar), chopped green chilies, yoghurt, coconut milk and red wine vinegar. Add all the cut vegetables (carrot, turnip and potatoes), the remaining 6 fl oz (180ml) of water and the salt. Cover with a lid, bring the water to the boil and cook for 10-12 minutes until the vegetables are cooked.
- Add the cooked mutton to the pan, replace the lid and cook for a further 5 minutes on a very low flame. Garnish with coriander leaves and serve immediately.
MAMTHA SUNIL KUMAR'S HOT TIP:
Don't try to brown the meat all at once. It is better and more effective to do it in smaller batches.
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