Mutton Stew with Appams-A Poila Boisakh & Vishu Special Post

Mutton Stew with Appams is a favourite dish of mine. I didn’t originally have it with Appams though. It came later in life.

Stewing every Sunday

Growing up we had very little money. One of our indulgences used to be a Sunday Mutton Curry which later became Chicken curry. Sometimes my mother would make a stew which actually I liked more than the curry because it was seldom made. My brother and my father preferred the curry so that was what we had usually.

I liked stews because they had lots of vegetables and it seemed like a complete meal to me. You don’t need any more veggies, dal and other paraphernalia that usually accompanies a typical Indian meal. Also, even after we finished the meat, the veggies and the stock was really nice to eat the next day with bread or rice.

Regional Nuances for more variety

As I grew up I realised that there were many different versions of this stew. One of my favourites is the Mutton Stew that I ate at a few friends and neighbour’s places who came from Kerala. Their style of stew had a lot of spices and coconut milk which was different from the English style of Stew which I had eaten at home. Later of course I visited Kerala several times on work where I tried the stew at different places.

I must mention about the Mutton Stew and Appams at Koshy’s in Bangalore. This is usually made every Sunday. It’s something of an old Bangalore Institution and tradition to go there for breakfast or brunch. You can spend a long lazy Sunday eating, catching up with friends and family after perhaps a morning walk in Cubbon Park. The Mutton Stew there is a little different from mine- just saying to clarify. 🙂

This year, one of my first solo trips was to Fort Kochi where I enjoyed the local food in different cafes, restaurants and small roadside eateries. I will do a post on that later- especially about the wonderful food and people there. But I missed out on sampling the mutton stew. I ate more of seafood because it was so fresh and there was a lot of variety. I was craving for it and decided to make my own version of it from the memory of my tastebuds. To be honest, every family in Kerala has their own style and recipe which may be handed down the generations.

Cooking with and for a friend

An opportunity came when one of my friends here offered me her expertise in developing my blog. Anju is a woman entrepreneur who has worked and supported others for many years. I really feel thankful for her being there when I needed it most. Interestingly, she shares her birthday with one of my close friends from Kolkata who was the evil mastermind behind my ill-fated marriage. How I am surrounded by these evil women who make me so hard working! She’s a dear friend so she’ll laugh at this line, I know. 🙂

Anju is part of the founder team for Womensweb, an online platform which I started following on Instagram after meeting her.

Can things be reminders?

The fridge magnet reminded me of a trip where I kind of lost the plot after a whirlwind honeymoon across Paris, Beaune, Stockholm, cruise to Finland and then finally Amsterdam. Everything planned, managed and coordinated by me as per my understanding of what we might both like as a couple. Incidentally I paid for it too in many different ways now that I look back upon those memories which may have faded for my dear husband. I guess he was looking for an easy ride and an easier bride. So let me take more pride in his immense capacity to forget what is love and marriage. Once, twice and three times over.

What to do- his parents, friends, relatives and loved ones told him this is the right way because you are such a lovely person to choose us over your wife. She was never and will never be your “family”. As there is no child- you can run wild. Go meet other men, women and support your helper instead. That is much more lucrative as per the mercenary ways of the trading family which has expertise in doing this several times over. 🙂

I dedicate this post to them and their infinite wisdom which may have fallen off along with their dentures.

Catch me if you can

I started cooking with whatever veggies I had in the fridge. There is no hard and fast rule here. I favour using up older veggies- first in first out method prevails here for ensuring minimum wastage. A simple rule and it works.

Then I get to washing and cleaning up the mutton. You can use lamb, chicken or boiled eggs if you prefer. Some people use meaty sea-fish like mullet or surmai too.

I used Extra-virgin coconut oil for cooking. This adds that distinct coconutty flavour that I associate with these stews. I add a small spoonful of ghee- just because I like that fragrance mix. But it’s not needed. For the coconut milk- I favour making it from scratch with freshly grated coconut but it’s possible to do it with a pack of store-bought coconut milk/cream instead to save time.

Tools required

Nothing much apart from a wok, a chopping board, a kitchen knife and a mixer grinder for the masalas.

The mixer grinder is not required if you are using store-bought pastes. But there’s a difference in taste- or so I believe. I used a cup of milk here for grinding. You may use water or coconut water instead of milk. I used milk, because I needed to use it up and not waste it. 🙂 It adds a sweetness and mildness which is nice. But many people do not advise using milk products with cooking of mutton as they are supposedly “incompatible” for your digestive system. I’ve ditched such rules since I’ve marinated mutton in yoghurt many times without any fatal consequences. As long as you consume things in moderation, it’s fine. And you can always go for a long walk, swim or a run before or after.

I try to balance out such heavy meals with lighter ones before or after. Also, I do intermittent fasting so I look forward to such dishes once in a while. 🙂

Spice Trail Mix

The spices I used are the ones which are readily available in my fridge and pantry- curry leaves, mustard seeds, onions, ginger, garlic and green chilies. I use my usual mix of whole spices-bay leaf, black pepper, cardamom, clove and cinnamon for tempering the stew. The same may go into a mix of ground spices called garam masala if you prefer to skip the whole spices.

I do add a little bit of that in the end as well to give that final whiff. Apart from the taste, these herbs and spices also have many therapeutic properties in healing different parts of the body. Or so I am told. For those who are interested- there’s a lot of literature on this. Nothing seems to be scientific till you do a deeper study and experiment which needs to be sponsored by interested parties. I am just speaking from my own life experience that I feel better when I eat good nutritious food which is made with a few spices, presented and cooked with love. 🙂

Sharing a Meal and a Conversation

I told my friend that I would bring Mutton Stew and I wanted to eat it with Appams. I was pleasantly surprised when she said she would make appams at home from scratch. This was at a very short notice. Her sister-in-law helped her get this batter from a local shop in Indiranagar which is reputed for making good quality batter. It tasted yum- so I can vouch for that batter too. 🙂

This was my first visit to her home. She has a knack for picking up beautiful things from her journeys across different places. And she has slowly methodically built a lovely home for her husband and son over a period of many years.

Anju shared a little bit about her roots in North Kerala, near Thrissur- her hometown and her family with whom she is deeply connected. I’m captivated by this painting gifted to her by her uncle who is a famous artist. I love the feeling it arouses and the memories of many such beautiful peaceful moments walking by the seaside. My walks along East Coast Park alone, with family and friends are still very fresh in my memory.

That lighthouse painting was especially interesting for me in the light of a book that I read and re-read many times over. But I cannot remember much. Unfortunately, I really saw the white light many times over. Yet I was told that I remained blind. Is that brain-fog or really foggy skies? I asked myself many times over, does any of this make any sense? 🙂

Anju at her Angelic best

Coming back to this Creative Kitchen Goddess. She has a special appam pan which is kept aside only for this and I see her making the appams easily and deftly. I share a pic for those who have not seen this appam pan before. It’s much smaller and rounder in shape. She twirls it to let the batter spread before putting the lid on it. It takes a min or so to cook it. I hope to share the recipe later when I am able to make it myself. 🙂

I stare at the qty of appams lining up at the side. I am worried- will we be able to eat so much? She reassures me that the rest can be eaten by her son later. I also greedily asked to take back some of it home. Actually, we did a pretty good job of almost polishing it off. And I savored the rest later the next day happily remembering our playdate. Do check out the Youtube video of this special Mutton Stew and Appam Working lunch. 🙂

Footnote

This poem was written many years ago (Apr 22, 2007) during another bout of what I call “my flawed poetic flues“. I add here along with a pic of Anju’s pet Indie child, Cookie. She is adorable!

I post this just ahead of 14th Apr 2024 to celebrate Nababarsha, Vishu and Baisakhi with my thanks to all who have allowed me a life. Today as a wife or otherwise as my husband who has frequent memory lapses and may choose to call- just “some woman” with a knife. I call this a Poila Boishakh Special post.

Ouch, missed that statutory warning- nothing passive aggressive about this cutesy ugly little one. Can really howl at the moon but to no avail- everything happens in good time! 🙂

More power to you babe!

Mutton Stew with Appams

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Serves: 3-4 Prep Time: 30 Min Cooking Time: 1.30 Hr

Ingredients

• 500g Mutton
• 1-2 sticks of Curry Leaves
• 1/2 tsp mustard seeds
• 1 small piece of ginger grated
• 1-2 tbsp of minced garlic
• 2 green chilies slit
• Assorted vegetables:
• 1/2 Carrot
• a few beans
• 1/2 capsicum
• 1 potato
• 1 tomato
• a handful of green peas
• For coconut milk paste
• 1/2 cup of grated coconut
• 1 cup of milk
• 1 tsp of turmeric
• a small piece of
• 2 Onions sliced
• Whole spices used
• 1 Bay Leaf
• 1 tsp of black peppercorns
• 2-3 pods of green cardamom
• 1 stick of cinnnamon
• 4-5 cloves
• 1/2 tsp of garam masala (made from pounding the same spices)
• Salt and pepper for seasoning

Instructions

1. Wash, cut the vegetables and keep aside.
2. Wash the mutton, pat dry and marinate with salt and pepper.
3. Heat 2 Tbsp of Extra Virgin Coconut Oil and 1 tsp of ghee in a kadahi or wok
4. Temper it with Curry leaves, mustard seeds, whole spices
5. Add the mutton and brown both sides
6. Add the onions and fry well till brown
7. Add minced garlic and grated ginger and fry
8. Need to stir continuously to avoid burning of meat and spices.
9. Add the vegetables one by one. I prefer to add the carrots and potatoes first. Followed by the beans and then the capsicum. At this point I add a little bit of salt
10. Add the tomatoes and fry well. Once it is all fried- add about 1/2 cup water to make a a little gravy. Let it all cook for 15-20 mins and then add the green peas.
11. Add the coconut milk paste made. And let it simmer for another 15-20mins. To save time- I used a pressure cooker towards the end.  Just put it on high flame till 1 whistle comes and then on low for another 10mins. But slower cooking may be preferred for better taste
12. After switching off – check for salt to adjust and add 1/2 tsp of the garam masala powder. The stew is ready to eat- and best had hot!

Mutton Stew with Appams-A Poila Boisakh & Vishu Special Post was last modified: April 24th, 2025 by Melting Lemon Drop

Notes

This is preferred for breakfast/brunch or lunch. With appams traditionally. But I also like it with rice, idiyappams or sourdough bread. 🙂