Mutton Stew | Mangalorean Wedding Style
Yet another dish that has been sidelined in recent years. This mutton stew was a regular at Mangalorean weddings during my growing up years. This is a non-coconut based stew and is very aromatic and full of flavour.
A shout out to the Mangalore Ladies Club for their Cookbook from which this recipe has been adapted. It is a mini treasure of culinary delights.
How to enjoy the Mangalorean Wedding Style Mutton Stew
This recipe is super easy to make and can be cooked in no time. I prefer to make it with mutton on the bone as it is more tastier. But, you can make it with boneless meat too and even with Beef. Enjoy it with rice or any of the rice based preparations like Sanna, Paan-poley or Sheviyo.
Mutton Stew (Mangalorean Wedding Style)
Ingredients
for Pressure cooking:
- 1 kg Mutton, on the bone, cubed, washed and drained on a colander
- 1 no Onion, medium sized diced
- 1 no Tomato, medium sized diced
- 2 sprig Mint leaves, finely chopped
- 2 cups Water
- Salt, as acquired
for the Masala:
- 1 tsp Cumin
- ½ tbsp Black peppercorn
- ½ tbsp Poppy seeds
- 4 no Cloves
- 2 inch Cinnamon stick
- 2 tsp Turmeric powder
- 2 no Cayenne pepper (see notes)
- 2 no Red chillies, long, I used Kumti
- 4 no Onion, medium sized, roughly chopped
- 3 sprig Mint leaves, roughly chopped
- 1 cup Coriander leaves, roughly chopped
- Tamarind, marble ball sized
for the Stew:
- 2 tbsp Ghee
- 1 no Onion, medium sized sliced
- 1 no Tomato, medium sized sliced
- 2 sprig Mint leaves, finely chopped
- 2 tsp Sugar
- 4 no Potatoes, medium sized peeled and cubed
- 2 tsp Vinegar
- Salt, as acquired
Instructions
Pressure cooking the meat:
- Pressure cook the meat along with all the other ingredients mentioned under "For pressure cooking", on high heat until the first whistle goes off.
- Lower the flame and continue cooking for about 15 mins. At the end of 15 mins, take it off the flame and let the pressure cooker cool down before opening the lid.
Grinding the Masala:
- In a mixie, grind all the ingredients mentioned under "For the Masala" to a fine paste, using a little water. Reserve the masala water from the mixie.
Making the Stew:
- In a large enough kadai, Heat the ghee and fry the sliced onion till translucent, followed by the sliced tomato and fry till they turn a little mushy.
- Add the mint leaves and fry for about a minute.
- Add the ground masala and fry it well until the raw smell vanishes. Add the sugar and mix well.
- Add the masala water and bring it to a boil, followed by the potatoes, mutton and the stock.
- Cook until the potatoes are well cooked.
- Add vinegar and mix well. check the salt and add if needed. Done!
Notes
- I have used Cayenne pepper instead of Green chillies. You can substitute the Cayenne peppers in this recipe with 4-5 green chillies
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Here are some more Mutton recipes for you to enjoy
Hi,
Can I use chicken instead for the same recipe?
Hi Maria!
Yes you can make this recipe with chicken too. Skip the “Pressure cooking” part and directly jump to “Making the stew”, fry the masala and add the veggies mentioned under “for Pressure cooking” and continue.