Kerala Lamb Stew

 If you ask me what my comfort breakfast food is, I have no doubts in answering that question and it is Appam and Stew – either chicken or Mutton stew. Though both types are prepared, Appam and Mutton or Lamb stew is usually reserved for Xmas, Easter and other special occasions.

Appam comes in the form of Vellayappam or Palappam or even Idiyappam is paired with stew as a classic combination. Every Christian household in Kerala is so familiar with this combo which is usually prepared for breakfast on Christmas and Easter mornings for breakfast and everyone looks forward to having it after they observe Lent or after Advent where you usually abstain from taking non vegetarian food for a certain number of days. We return back after the morning mass and then indulge into this sumptuous breakfast combination which is literally a match made in heaven.

Here goes the recipe

RECIPE

INGREDIENTS

To pressure cook

Lamb – 1 kg

Salt – ½ tsp

Pepper – 1 tsp

Ginger crushed – 1 tbsp

Garlic crushed – 1 tbsp

Green Chillies – 4 large slit in middle

Potato – 1 large potato cut into cubes

Water – 1 cup

To sauté

Onion – 2 medium

Green Chillies – 3

Ginger crushed – 1 tbsp

Garlic – 1 tbsp

Whole spices

Cloves – 3 to 5 pieces

Cardamom – 2

Cinnamon sticks – 2 medium

Bay Leaf – 2 large

Peppercorns – 6 to 8

Thin coconut milk – 1 cup

Thick coconut milk – 1 cup

Corn flour – 1 tbsp mixed with 2 cup warm water

Garam masala – 1 tsp

Crushed pepper – ½ tsp

Salt – to taste

Steps

1. First pressure cook the lamb with the ingredients listed above under pressure cook heading for 3 whistles on medium to high flame till mutton is 3/4^th cooked.
2. In a separate kadai or round bottomed pan, add 2 tbsp of coconut oil and on medium flame sauté the whole spices for 2 minutes and then add in the onions and sauté till they are light brown in colour.
3. Now add in green chillies and crushed ginger garlic and sauté well for 3 to 4 minutes till the raw smell goes. Now add in the crushed pepper powder and garam masala powder and sauté again for 3 to 4 minutes
4. Now add into this the pressure cooked contents and also the thin coconut milk. Now close and cook on medium flame for 7 to 8 minutes.
5. Open the lid and add in thick coconut milk now reducing the flame. Let it simmer for 5 to 7 minutes.
6. Then open and add in cornflour mixed with water and cook on low flame for 3 to 4 minutes. Switch off flame.
7. Serve hot with appams