Mutton vegetable stew


    1. Mutton – 500gms- cut into small pieces
    2. Potato – 200gms ( 2large) – cut into small pieces
    3. Carrot- 100 gms ( 1large )- cut into small pieces
    4. Onion – 250 gms ( 3 large ) chopped
    5. Green chili – 6 nos split
    6. Curry leaves – a few
    7. Black pepper – 7-8 nos crushed
    8. Cardamom – 4 crushed
    9. Ginger – 2” piece finely chopped
    10. Coconut oil – 1 tb spoon
    11. coconut milk powder – 3 Tb spoon dissolved  in 100 ml warm water.
    12. salt – to taste.


  1. Heat oil in a nonstick pressure cooker, add chopped onion, ginger, green chili, and curry leaves with some salt and sauté for 2 minutes, until the onion becomes soft.
  2. Add mutton, pepper and cardamom powder. Pressure cook for 2 whistles in slow – medium flame.
  3. Open the cooker after 15 minutes (once the pressure inside the cooker is normal), add potato, carrot and salt. Stir to combine. Pressure cook for 1 more whistle in medium flame, until vegetables are tender. Off the fire.
  4. Open the cooker once it is cold, keep on the fire, let it boil, add coconut milk, wait for one more boil and stop the fire.
  5. Adjust the taste of salt – add additional salt and pepper if necessary.

Transfer to a serving bowl, serve hot with Idiyappam, appam, roti or with rice.


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