Ingredients:

• lamb – 500 grams
• Onion – 1 large
• Ginger – 2 inch root
• Garlic – 1 tbsp
• Potato – 100 grams
• Green chillies – 5
• Thick Coconut Milk – 250 ml
• Cinnamon Stick – 2 inch
• Cloves – 5
• Green Cardamoms – 4
• Peppercorns – 10
• Curry leaves – 2 sprigs
• Oil – 2 tbsp
• Salt to taste
• Water – 250 ml
• lamb Stew Kerala Style

Method:

1. Dice lamb and potato into 11/2×11/2 inch cubes
2. Finely slice onions
3. Slice ginger into thin long strips known as julienne
4. Slit green chilli lengthwise
5. Crush peppercorns
6. Pressure cook lamb to 1 whistle and simmer on low flame for 10 minutes
7. Heat oil in a heavy bottomed pan. Add curry leaves and sauté till it becomes crispy
8. Add cinnamon, cloves and cardamom sauté for 2 minutes
9. Add onion, ginger, garlic and green chillies sauté till onions are translucent
10. Add pressure cooked lamb and potatoes. Cook for 15 minutes till potatoes are cooked
11. Reduce flame, leave the pan uncovered and simmer till water is reduced
12. Add the coconut milk bring to one boil and remove from flame immediately
13. Add crushed peppercorns and serve hot
14. Serve mutton stew with palappam or bread and enjoy with company on a chilly evening