Mutton stew

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

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.


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


  1. 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.
  2. 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