Name: Fennel and Saffron 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 fennel seeds; 1/2 tsp saffron threads

Fennel and Saffron Keralan Mutton Stew with Coconut Milk

Aromatic and floral, with a subtle anise-like flavor.

57 minutes4 servings

Method

Before cooking, crush fennel seeds and soak saffron in a little water, then mix 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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