Lamb Istew (Stew)

The all time favourite with appams- A white fragrant stew of mutton and potatoes

finished with the thanipal( first extract of coconuts)

No of portions: 4

Ingredients                              

1.   Lamb                                  

2.   Potatoes                             

3.   Refined vegetable oil           

4.   Onion, sliced                       

5.   Garlic, sliced                       

6.   Ginger, sliced                      

7.   Green chillies, slit                 

8.   Cinnamon                           

9.   Cloves                                

10. Cardamom pods                 

11. Peppercorns                       

12. Curry leaves                        

13. Vinegar                               

14. Salt                                     

15. 2nd  extract of coconut milk

16. 1st extract of coconut milk   

Qty

700gm

3nos

90ml

150gm

10gm

10gm 

6nos

2 stick

6nos

4nos

10gm

a few

20ml

to taste

300ml

110ml

Method:

1.   Wash and clean the lamb.  Trim the fat. Cut into pieces with bone.

2.   Peel and cut the potatoes into wedges.

3.   Heat the oil in a pan, add ingredients 4 to 12 and gently fry until soft and golden.

4.   Add the meat and fry gently.

5.   Add salt and the 2nd extract of coconut milk          

6.   When the meat is half cooked, add the potato wedges.

7.   Cover the pan with a well-fitting lid and simmer until the meat is tender.

8.   When the gravy has reduced in quantity, add 1st extract of coconut milk and bring to

      boil.  Remove from fire and serve hot.