Indian Classics - Kerala Mutton Stew with Lemon Rice

Recipe:

Mutton Stew

½ kilo boneless aged mutton
Lime juice to taste
1 tsp turmeric
1 pack coconut cream
1 400 ml tin coconut milk
2 big onions, sliced
3 green chillies (ground)
1½ inch ginger (ground)
5 flakes garlic (ground)
½ tsp cumin powder
½ tsp aniseed powder
1 tsp ground cloves
4 pods cardamom
2 pieces cassia bark (or cinnamon)
1 sprig curry leaves
2 large potatoes
5 tbsp ghee
1 small stick of unsalted butter

Lemon Rice

225 ml rice
300 ml boiling water
Salt to taste

2 tbsp vegetable oil
2-3 mild dried red chillies
1 inch piece of ginger (minced)
1 tbsp mustard seeds
1 tsp chana dal (bengal gram)
1 tsp split black gram (urad dal)
½ tsp ground turmeric
1 sprig curry leaves
Unsalted cashew nuts
Salt to taste
Lemon juice to taste

Method

1.Cube the mutton and quickly fry to seal. Put it into a heavy bottomed pan, add turmeric, lime juice and salt and let it simmer for about 15 minutes. An alternative is to put the mutton and the above ingredients into a pressure cooker and cook for three whistles (pressure cooker fans will know what I mean, but for non-cooker using people, that’s for about 8 – 10 minutes) This makes the meat meltingly tender .

2.Fry the onions, ginger, garlic and green chillies in the ghee lightly, about 5 minutes. Add the cumin, aniseed, cloves, cardamom and cassia bark. Splutter the curry leaves in a little oil and add to the mixture. Season to taste.

3.Add the mutton and potatoes to the masala and stir till well coated.

4.Stir in about 200 ml of coconut milk and 100 ml of hot water. Simmer till the mutton is cooked.

5.Take it off the heat and stir in a few tbsps of coconut cream and some chopped fresh coriander. Melt some butter on top and serve with the lemon rice.

6.Make the rice. Put the rice into a heavy bottomed pan and pour over the boiling water. Cover with aluminium foil and a tight fitting lid and simmer for 20 minutes.

7.Meanwhile, heat the oil and splutter the chillies, ginger, mustard seeds, chana dal, black gram and curry leaves. Add the ground turmeric, lemon juice and salt. Stir in the cooked rice very gently.

8.Season to taste, adding more lemon juice if needed.

9.Stir in the cashews.