Mutton stew

Name: Mutton stew
Cuisine: Indian
Ingredients: 2 dessertspoons whole garam masala (this will be about 6 or 7 cardamom pods, ½ cinnamon stick, 6 or 7 cloves, and 2 or 3 bay leaves); 2 dessertspoons whole garam masala (this will be about 6 or 7 cardamom pods, ½ cinnamon stick, 6 or 7 cloves, and 2 or 3 bay leaves); 2 dessertspoons whole garam masala (this will be about 6 or 7 cardamom pods, ½ cinnamon stick, 6 or 7 cloves, and 2 or 3 bay leaves); 200 g/7 oz peeled potatoes, cut into bite-sized pieces; 1 teaspoon ground cumin; salt; 2 dessertspoons whole garam masala (this will be about 6 or 7 cardamom pods, ½ cinnamon stick, 6 or 7 cloves, and 2 or 3 bay leaves); 2 dessertspoons whole garam masala (this will be about 6 or 7 cardamom pods, ½ cinnamon stick, 6 or 7 cloves, and 2 or 3 bay leaves); 2 teaspoons chilli powder; 2 teaspoons ground coriander; two 400 ml/14 fl oz cans coconut milk; 1 kg/2¼ lb mutton or lamb, cut into bite-sized cubes; about 150 g/5 oz small red shallots, coarsely chopped; 1 teaspoon small black mustard seeds; 1 kg/2¼ lb mutton or lamb, cut into bite-sized cubes; coconut oil; 1 dessertspoon puréed root ginger; 1 sprig of fresh curry leaves; 4 or 5 fresh green chillies, chopped; 1 dessertspoon puréed fresh garlic

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Highly spiced mutton and potatoes are simmered in coconut milk for this stew. It is important that the coconut milk for the marinade is diluted - one part coconut milk to two parts water. The meat is brought to the boil and if you used thick coconut milk it would curdle and separate.

Ingredients

two 400 ml/14 fl oz cans coconut milk
1 kg/

Asia
India
Main course
Gluten-free

Method

Mix half a can of coconut milk with twice that quantity of water to thin it and then marinate the cubed mutton or lamb in it for about 2 hours in the fridge.
Mix together the masala ingredients. Heat some coconut oil and fry the chopped shallots until golden. Add the mustard seeds and fry until they crackle, then add the green chillies. Stir in the puréed garli