About Mutton stew:
Mutton stew is a slowly cooked, mildly spiced delicacy that’s both hearty and comforting. Seen in different regional versions throughout India and elsewhere, the Indian-version mutton stew—and Kerala-style in particular—is renowned for being rich in coconut milk base, soft meat, and delicate spices.
Whether eaten with appam, rice, or bread, this dish impresses every single time.
This recipe describes making a classic mutton stew using a pressure cooker for efficiency without sacrificing the depth of flavor achieved through slow cooking. Let’s get started.
Ingredients for Mutton Stew Recipe:
To Pressure Cook the Mutton:
- Mutton (bone-in pieces): 500 grams
- Onion: 1 large, sliced
- Ginger: 1 tbsp, finely chopped
- Garlic: 1 tbsp, finely chopped
- Green chilies: 2, slit
- Black peppercorns: 6 to 8
- Cloves: 3
- Cinnamon: 1 small stick
- Bay leaf: 1
- Water: 1½ cups
- Salt: according to taste
For the Stew Base:
- Coconut oil (or ghee): 2 tablespoons
- Onion: 1 large, thinly sliced
- Garlic: 1 tbsp, sliced
- Ginger: 1 tbsp, julienned
- Green chilies: 2, slit
- Carrots: 1 medium, peeled and sliced
- Potatoes: 1 large, peeled and cubed
- Thin coconut milk: 1 cup
- Thick coconut milk: ½ cup
- Curry leaves: A few sprigs
- Black pepper powder: 1 tsp (according to taste)
- Salt: as required
- Fresh coriander (optional): For garnish
Preparation Steps for Mutton stew
Step 1: Preparing and Pressure Cooking the Mutton
Begin by rinsing the mutton well with water. If you prefer boneless meat, that can be used too, but bone-in pieces provide more flavor and richness. In a pressure cooker, put the washed mutton, a sliced onion, ginger and garlic chopped, green chilies, black peppercorns, cloves, cinnamon, bay leaf, salt, and water.
Close the cooker and cook on medium heat for approximately 4 whistles or until the meat is tender. Switch off the flame and allow the pressure to release naturally. This technique saves time while still providing you with soft, flavorful meat. After cooking, remove the cooked mutton pieces from the broth and set both aside for future use.
Step 2: Sautéing the Base Aromatics
In a cast iron or heavy-bottomed steel pan, heat the coconut oil. Coconut oil provides the stew with a typical Kerala-style aroma and flavor, but if coconut oil is unavailable, ghee or any neutral oil can be used as well.
Add the second onion that has been sliced into the hot oil. Sauté on medium heat until they become translucent and soft. Don’t let the onions become too browned—this is a pale-colored stew and we don’t want to lose its delicate colors.
Add in sliced garlic, julienned ginger, and slit green chilies. Stir everything well and cook for another 2–3 minutes until it all becomes aromatic and lightly golden.
Step 3: Add Vegetables
When the base is prepared, add cubed potatoes and chopped carrots. Stir them in and cook for a minute to allow them to absorb the spices. The vegetables add not only bulk to the stew but also counter the richness of coconut milk with their mild sweetness.
Step 4: Add Mutton and Thin Coconut Milk
Now, add the mutton pieces in the pot. Add the set-aside mutton broth and thin coconut milk. Gently stir. The thin coconut milk serves to mix all the flavors together without curdling in prolonged simmering.
Place a lid on the pot and let the mixture cook over low heat for 10–15 minutes. This is to allow the vegetables to be cooked through and imbibe the flavor of the meat and spices. If necessary, add some hot water to adjust the consistency.
Step 5: Season and Add Thick Coconut Milk
Once the vegetables are tender and everything is well done, season with black pepper powder and salt. Taste and adjust seasoning.
Reduce heat to low and slowly add thick coconut milk. Gently stir and mix. Avoid allowing the stew to boil, as boiling the thick coconut milk may cause the milk to split and the texture will be affected. Simmer for a mere 2–3 minutes or until the stew becomes thicker slightly.
Place fresh curry leaves on top for that last burst of flavor.
Serving Suggestions of Mutton Stew Recipe:
Mutton stew is best served warm and fresh. Its mildly spiced, creamy texture pairs beautifully with:
- Appam (soft Kerala-style rice pancakes)
- Idiyappam (string hoppers)
- Steamed basmati rice
- Malabar parotta
- Pav or crusty bread
Why You’ll Love This Recipe
This mutton stew is more than a meal, it’s a cozy culinary embrace. It’s casual enough for a weekend night family dinner and refined enough to serve to guests. Unlike spicy curries, it has a peaceful richness to it—satisfying and soothing. With its coconut milk base, it’s creamy, and the pepper, ginger, and aromatics bring warmth without overpowering the senses.
It’s one of those dishes that resonates with patience, tradition, and appreciation for rich food.
