Kerala Mutton Stew

Ingredients

• 500 grams mutton (I always use male goat meat shoulder)
• 1 medium potato, peeled and cubed
• 1 medium carrot, peeled and cubed
• 1 1/2 tsp garlic, finely chopped
• 1 1/2 tsp ginger, finely chopped
• 3 green chilli peppers, split in half
• 1 tsp pepper powder
• 1 tsp coriander powder
• 1 tsp fennel powder
• 1/2 tsp fennel seeds
• 1/2 tsp pepper corns
• 3 cloves
• 1 cinnamon stick, 1 inch
• 3 cardamoms
• 1 tbsp vinegar
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1/2 cup water
• Salt to taste

For tempering

• Curry leaves, 1 sprig
• 8 cashews
• 6 to 8 shallots, chopped

Preparation

• Pressure cook mutton with pepper powder, coriander powder, vinegar, salt and water. 
• Heat oil in a sauce pan. Add cloves, cinnamon, cardamom, pepper corns, fennel seeds and saute till they splutter. Add onions, ginger, garlic and green chilli and saute till tender. Add the cubed potatoes and carrots, saute for about 1 minute. Add the thin coconut milk, cover and allow to cook till potatoes and carrots are just cooked. 
• Add fennel powder, stir and cook for about 30 seconds. Add the mutton and the stock and allow to boil for a few more minutes. Add thick coconut milk and switch off.
• Heat oil in a small pan, add cashews and curry leaves, and chopped shallots and saute till golden brown. Add it to the curry. 
• Serve hot with appam (ஆப்பம்) or idiyappam after about 15 minutes.