Mutton Stew - Mangalorean Muslim Style

Last week, on a whim I asked the hubby to buy some mutton when he was at the fish and meat market. I am a big mutton lover. To me it is at par with chicken (tastewise of course). I am not as fond of pork and beef so when I crave for some juicy mutton I make sure I source it somehow and cook it immediately. Surprisingly though I don't experiment a lot with the recipes and most times stick to whatever I've tried and tested before. So that should explain the fact that at present I have just 9 mutton recipes on the blog (which incidentally are more than half the combined recipes of beef and pork) - O.K, if all this math is making you dizzy just go and take a look at the red meat recipe section here

Now, coming to today's recipe, I found it in Isidore Coelho's 'The Chef' and although I have had no good fortune of tasting the dish at any Muslim friend's place in Mangalore, I am assuming that this is how it tastes, pretty much. I believe that their cuisine is awesome and would love to make friends with someone who will invite me home for a meal someday :) What is distinctly different about this dish is the use of aniseed (sauf) which gives the whole dish that aromatic zing. However, if the use of so much and so many different types of warm spices frightens you, just use them in moderation and enjoy this dish with rice or chapathis. This is a dish that will not only shine on your party menu but can also add some sparkle to your weekday meal. 

Since this is an onion and tomato based dish there isn't a lot of gravy to look forward to so it pairs beautifully with chapathis or any kind of rice bread than with rice (unless you are the type who doesn't need a lot of gravy on your rice). Do enjoy this dish and drop me a note at! I'd love to hear from you!

Mutton Stew - Mangalorean Muslim Style
Prep time: 20-25 mins | Cook time: 15 mins | Serves: 4

For the masala:
1. Cut the mutton into medium sized pieces, wash and drain well. Transfer to a pressure cooker, add salt and mix well. Sprinkle just enough water to prevent scorching (a little less than 1/2 cup will do). Cook under pressure, on a full heat for 1 whistle, then reduce the heat to a sim and continue to cook for 12-15mins or till tender. Mix and keep aside
2. Grind all the ingredients mentioned under 'For the masala' to a fine, smooth paste. Reserve the masala water from the mixer jar.
3. In a heavy, wide based pan heat the ghee or oil and fry the onions till translucent (pale pink). Add the ground masala and fry till the raw smell vanishes.
4. Add in the chopped tomatoes and salt to taste (be careful as you have already added salt to the mutton while pre cooking it!) and fry until the tomatoes turn mushy.
5. Now add the reserved masala water and simmer till the gravy thickens. You can add the potatoes if using and some additional water to help them cook.
6. When the potatoes are almost done add the cooked mutton and its stock. Adjust salt to taste and simmer until the potatoes are fully done.
7. Garnish with chopped coriander or mint and serve hot with rice, chapathis or a rice bread of your choice

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