Name: Cardamom and Clove Keralan Mutton Stew with Coconut Milk
Total time: 57 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 500g mutton; 1 cup coconut milk; 1 large onion, sliced; 2 tomatoes, chopped; 2 green chilies, slit; 1 tsp cumin seeds; 1 tsp coriander powder; 1/2 tsp turmeric; 1/2 tsp red chili powder; 1/2 cup water; 10 cashew nuts; 2 tbsp ghee; 1/2 cup chopped fresh coconut; 1 tsp ginger paste; 1 tsp garlic paste; 1/2 tsp ground cardamom; 1/2 tsp ground clove

Cardamom and Clove Keralan Mutton Stew with Coconut Milk

Warm and sweet, adding depth to the coconut and meat.

57 minutes4 servings

Method

Before cooking, stir cardamom and clove into the marinade.
Marinate mutton with turmeric, red chili powder, and garam masala for 30 minutes.
In a pot, heat ghee, add cumin seeds, then onions, tomatoes, and green chilies. Cook until onions are golden.
Add ginger and garlic paste, sauté for 1 minute. Add marinated mutton and cook until browned.
Pour in coconut milk and water, bring to a gentle boil. Add coriander powder, cashew nuts, and fresh coconut. Simmer for 25 minutes.
Check meat temperature: 63°C (145°F) for lamb. Serve with steamed rice.

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