Kerala Mutton Stew Recipe – Coconut Milk & Black Pepper Delight

Last Updated on 2 months by Neha Deshmukh

Kerala Mutton Stew Recipe – Coconut Milk & Black Pepper Delight

Introduction

Oh, Kerala Mutton Stew. Just the aroma transports me straight back to my grandmother’s kitchen! This isn’t just a stew; it’s a hug in a bowl, a comforting classic from God’s Own Country. It’s creamy, subtly spiced, and bursting with the flavour of coconut milk and black pepper. I first made this for a friend visiting from abroad, and she absolutely loved it – it’s a fantastic introduction to the beautiful flavours of Kerala cuisine. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Mutton Stew is special for so many reasons. It’s incredibly flavourful, yet surprisingly easy to make. The combination of tender mutton, fragrant spices, and rich coconut milk is simply divine. Plus, it’s a wonderfully comforting dish, perfect for a cozy night in or a special occasion. It’s a little bit different from your average stew, and I promise, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 250 grams mutton (cut into small pieces)
• 1.5 cups water (for cooking mutton)
• 0.5 teaspoon salt (for mutton)
• 0.5 teaspoon black pepper powder (for mutton)
• 2 potatoes, diced
• 2 country tomatoes, diced
• 0.5 cup water (for potatoes & tomatoes)
• 0.75 cup coconut (for first press coconut milk)
• 3 teaspoons coconut oil
• 1 small piece cinnamon
• 1 cardamom
• 1 clove
• 1 inch piece ginger, minced
• 2 sprigs curry leaves
• 1 onion, sliced
• 3 green chillies, slit
• 1 teaspoon black pepper powder
• 0.75 teaspoon salt
• 2 teaspoons corn flour (corn starch)
• 0.25 cup water (for cornflour slurry)
• 1 tablespoon ghee
• 5 small onions (Indian Shallots), sliced
• 0.5 teaspoon black pepper powder (for tempering)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Mutton Selection & Cuts: I prefer using bone-in mutton for extra flavour, but boneless works too. Shoulder or leg cuts are great for stewing as they become beautifully tender.
• The Importance of Coconut – First & Second Press: This is key to an authentic Kerala stew. The first press coconut milk is richer and creamier, while the second press is lighter. Using both gives you depth of flavour and the perfect consistency.
• Spices: A Kerala Flavor Profile (Cinnamon, Cardamom, Cloves): These warm spices are the backbone of Kerala cuisine. Don’t skimp on them! A little goes a long way in creating that signature aroma.
• Regional Variations in Pepper Use: Kerala is known as the “Spice Garden of India,” and pepper is a star ingredient. We use a generous amount here, but feel free to adjust to your liking.
• Using Indian Shallots (Small Onions): These little guys add a unique sweetness and flavour to the tempering. If you can’t find them, you can substitute with a small red onion, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the mutton going. Add the mutton, 1.5 cups of water, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper powder to a pressure cooker. Cook for 8-10 whistles, then let the pressure release naturally. Set aside.
2. Next, pressure cook the diced potatoes and tomatoes with 0.5 cup of water for 2 whistles. Let the pressure release naturally and set aside.
3. Now, for the coconut milk. Blend 0.75 cup of coconut with 1.5 cups of water for the first press. Strain the milk and set aside. Then, blend the remaining coconut with 1 cup of water for the second press. Strain and set aside.
4. Heat the coconut oil in a large pan. Add the cinnamon, cardamom, clove, minced ginger, and curry leaves. Sauté until the onions soften and become fragrant.
5. Add the slit green chillies, 1 teaspoon of black pepper powder, and 0.75 teaspoon of salt. Sauté briefly – you don’t want to burn the spices!
6. Mix in the cooked potato-tomato mixture and simmer for about a minute, allowing the flavours to meld.
7. Pour in the second-pressed coconut milk, then add the cooked mutton along with its broth. Simmer gently, letting everything get acquainted.
8. In a small bowl, create a cornflour slurry by mixing 2 teaspoons of corn flour with 0.25 cup of water. Stir this into the stew to thicken it up.
9. Finally, add the first-pressed coconut milk and simmer gently for just one minute. We want to warm it through, not boil it.
10. For the tempering, heat the ghee in a small pan. Fry the sliced shallots until they’re golden brown and crispy. Add 0.5 teaspoon of black pepper powder and pour this fragrant mixture over the stew.

Expert Tips

A few little secrets to make your stew extra special:

• Achieving the Perfect Stew Consistency: The cornflour slurry is your friend! Add it gradually until you reach your desired thickness.
• Balancing the Spice Levels: Kerala cuisine can be spicy, but this recipe is easily adjustable. Start with the recommended amount of pepper and add more to taste.
• Tips for Tender Mutton: Slow cooking is key. The pressure cooker does a great job, but you can also simmer the mutton on the stovetop for a longer period.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kerala Stew (Vegetable & Coconut Milk): Swap the mutton for chickpeas, potatoes, carrots, and beans. It’s just as delicious! My friend Priya makes a fantastic version with butternut squash.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check your cornflour to ensure it’s certified gluten-free if needed.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce the pepper for a milder stew, or add a pinch of chilli powder for extra heat.
• Festival Adaptations (Easter, Onam): This stew is often served during special occasions like Easter and Onam. You can add a touch of fennel seeds for a festive aroma.

Serving Suggestions

This stew is best enjoyed with:

• Best Accompaniments (Appam, Puttu, Rice): Fluffy appam or puttu are traditional choices, but steamed rice is also a perfect pairing.
• Serving Size & Meal Planning: This recipe serves about 4 people. It’s great for a weeknight dinner or a weekend brunch.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Later: You can freeze this stew for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

• What cut of mutton is best for stewing? Shoulder or leg cuts are ideal as they become wonderfully tender during slow cooking.
• Can I use store-bought coconut milk instead of making my own? You can, but the flavour won’t be quite as authentic. If using store-bought, opt for full-fat coconut milk for the best results.
• How can I adjust the heat level of this stew? Start with the recommended amount of pepper and add more to taste. You can also add a pinch of chilli powder for extra heat.
• What is the difference between the first and second press of coconut milk and why use both? The first press is richer and creamier, while the second press is lighter. Using both gives you depth of flavour and the perfect consistency.
• Can I make this stew ahead of time? Yes! The flavours actually develop even more overnight.
• What are Indian shallots and can I substitute them? Indian shallots (small onions) add a unique sweetness. You can substitute with a small red onion, but the flavour won’t be quite the same.
• Is this stew suitable for those with nut allergies (considering coconut)? Unfortunately, no. Coconut is a nut, and this stew contains a significant amount of it.
• How do I prevent the stew from curdling? Simmer gently and avoid boiling the coconut milk. Adding the cornflour slurry also helps to stabilize the stew.