1 kgMutton or Lamb2.2 pounds (shoulder cut into 2 inch pieces)
For the Stew
1 ½tablespoonCoconut Oil
2mediumPotatoespeeled and halved
8Green Beanscut into 1 inch pieces
1 ½teaspoonsground Black Pepper
1 cup thin Coconut Milk
½cupthick Coconut Milk
Mix together mutton, turmeric, ginger paste, salt and marinate for 30 minutes
Pressure cook the mutton till its 90% done. This will take 4-5 whistles if using a traditional pressure cooker or 20 minutes in the Instant Pot. Set aside once cooked and reserve all the stock.
Heat coconut oil in a large pot or dutch oven and add cloves, cardamom, cinnamon, green chillies and curry leaves. Saute for a minute or two till fragrant. Add onions and saute for two more minutes.
Add carrots, potatoes, beans, cooked mutton and stock, salt, pepper and thin coconut milk. Add a little more water if necessary. Bring this to a boil and cover and cook for 15-20 minutes till the meat and vegetables are fork tender. Stir in the thin coconut milk. Taste and adjust seasoning. Serve hot.
Mutton or Lamb: Mutton refers to goat meat and lamb comes from sheep. They can be used interchangeably in this recipe.
Cut of Meat: The best cut of meat for stew comes from the shoulder. Make sure you have enough bone when you buy the meat because bone adds flavour
Vegetables: You can choose your favourite veggies to use in this recipe. We love the combination of carrots, beans, onions and potatoes. I wouldn't recommend strong flavoured vegetables such as broccoli or brussel sprouts here which will overpower the dish
Consistency: Add more coconut milk, stock or water to adjust the consistency