A Traditional Mappila Mutton Stew

A variation on the famous coconut milk stew of Kerala, the Mappila stew is a lighter option that is perfect for a quick and comforting meal. 

 Kathija Hashim's mutton stew is light, fragrant from a generous smattering of coriander, with just a hint of heat from green chillies and pepper. This stew is unique in that, unlike other Kerala stews, it is made without coconut milk. "Similar to an Irish stew, we add onion and potato, and thicken with a bit of flour. It goes very well with appams and pathiri, or even bread," she says. Read more about this Mappila speciality here. 

Recipe: Kathija's Hashim's Mutton Stew

Ingredients

 1/2 kg mutton, cubed
 3 large onions sliced
 2 medium potatoes, peeled and quartered
 5-6 green chillies, sliced
1 1/2 cups hot water
1 inch ginger, crushed
1 tbsp ghee
A handful coriander leaves chopped
1 tsp Tellicherry black pepper, powdered
Salt to taste
Squeeze of lime juice

Method

 Heat a pressure cooker on low flame, and add the ghee to it.
 Now add the onions and sauté until transparent.
Add green chillies and ginger and continue sautéing for 2-3 minutes.
Add the mutton and a dash of salt and mix well.
Pour 3/4 cup of the hot water and place the lid with the whistle on. After one whistle (about a minute), reduce the heat and let it cook for 10 minutes. Remove lid carefully, and gently mash the onions with the back of a ladle, add the potatoes, rest of the water and close the pressure cooker once again for two whistles.
Take off the lid and, if you like the stew to be a little thicker, let it cook for a few minutes with the lid off.
Now add the Tellicherry black pepper, adjust seasoning, and garnish with coriander.
Squeeze a little lime over it and serve hot.

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