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Kerala Mutton Stew

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Adjust Servings:
250 g mutton
2 green chili finely chopped
1/2 tsp peppercorns
salt as required
2 pinch garam masala powder
2 g carrot
2 onions
1 tsp ginger
1/2 cup coconut milk
1 tbsp mustard oil
3 potatoes
few curry leaves

Nutritional information

221.41 g
111.19 g
72.92 g
457 mg
274 mg

Kerala Mutton Stew

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy



There are very fewer places on earth which carry moniker like, ‘God’s own country’.  The Indian state, Kerala has that amazing title along with a few other nicknames like ‘Spice Garden of India’ and ‘Land of coconuts’. Many dishes that comes Kerala are again, without a doubt the nation’s favorite. There are a few ethnic groups in India who are vegetarians. However, the larger population prefer a nonvegetarian diet. Kerala mutton stew is one of the best dishes cooked with coconut milk and goat meat. It is usually eaten with ‘appam’ which is similar to a pancake. Most people who prefer non-spicy food will certainly enjoy this stew for its mild taste.

Health benefits

Unlike beef and pork meat, goat meat is leaner, has low levels of saturated fat and cholesterol, combined with high iron and protein content. Hence, goat meat is a good choice for anyone looking for healthy red meat.

As long as you do not use canned coconut milk, it is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5, and B6. It is also packed with minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

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How to make Kerala Mutton Stew

  • Wash the mutton thoroughly.
  • Heat a pan on a medium flame.
  • Add 4 – 5 cups of water.
  • Add the mutton pieces, crushed ginger, and salt into the water.
  • Cover the pan with a lid and cook it till it is tender. Ginger gives a good flavor to mutton when cooked.
  • Take a vessel and boil potatoes and carrots.
  • In a separate pan, add mustard oil heat it on a low flame. Add onions, green chilies, ginger, garam masala, curry leaves, and Sauté these ingredients well.
  • Add boiled mutton pieces, potatoes, carrot, and coconut milk. Cook the mixture on medium flame for 6 – 7mins. Check with the consistency and make sure it is not too thick.
  • Once cooked, garnish with chopped coriander leaves.
  • The yummy dish is ready. Serve it hot.


  • Stews are Traditionally made with breast or shoulder of lamb.
  • In olden days, poorer households would avoid using imported spices to save cost and cook the stew using more meat, vegetables, and grains
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