Chomp And Cheers: Malabari Mutton Stew & Infused Chai with Brandy

Monsoons are here! Bezad Dadachanji brings you special to you special monsoon dishes… In an innovative avatar.

Malabari Mutton Stew
A hot favourite amongst the Malabaris (locals of Kerala), this mutton stew is a heavenly to taste – smooth and bursting with flavour – a must try!

500 grams of boneless Mutton cut into 1 inch pieces; 1 medium Potato peeled; 2 medium Onions peeled; 1 medium Carrot peeled; 1 tsp. Ginger-garlic paste; 1/2 cup Green Peas; 1 inch piece Ginger finely chopped; 2 Bay leaves; 4 to 5 Garlic Cloves finely chopped; 1 tsp. Fennel Seeds (saunf); 5 to 6 Black Peppercorns; 3 to 4 Cloves; 1/2 inch piece Cinnamon stick; ¼ tsp. Crushed black Peppercorns; 2 slit Green Chillies; 1/2 cup thick Coconut Milk; 2 tsp. Coconut Oil; 1 tsp. broken Cashewnuts; 5 to 6 Curry leaves.

Cut mutton into half inch pieces and transfer into a pressure cooker. Add 1 bay leaf, ginger garlic paste, salt and water and cook till the pressure is released two times. Thinly slice one and a half onions. Heat coconut oil in a deep nonstick pan. Add fennel seeds, black peppercorns, cloves, cinnamon stick, bay leaf and sauté till fragrant. Add sliced onions and sauté. Cut potatoes and carrots into one inch cubes. Add chopped garlic, ginger and slit green chillies to the pan and sauté. Add chopped potatoes and carrots and sauté. Add green peas and ½ cup water and cover and cook for 5 to 7 minutes or till vegetables are done. Add thin coconut milk and salt and stir. Cover and simmer for two minutes. Add mutton along with the stock and crushed black pepper and cover and cook for two minutes. Slice the remaining onion. Add the thick coconut milk to the stew and mix well. Transfer into a serving bowl and keep aside. For the tempering heat remaining coconut oil in a nonstick pan. Add curry leaves, broken cashewnuts and half sliced onion and sauté till golden brown in colour. Pour the tempering into the stew and serve hot.

Infused Chai with Brandy
Two favourite beverages coming together to sizzle up the monsoons – Chai and Brandy! Here’s how you can make a wonderful and soothing cocktail.

100 ml Black tea; 50 ml Cognac or brandy; 1 tbsp. Honey; Gingerbread biscuit or digestive biscuit to serve on side.

Combine the chai, brandy and the honey in a pan and heat gently to infuse properly. Take off the heat and let it rest for about 2-3 minutes. Pour into a coffee or a tea mug and serve with gingerbread or digestive biscuits.

Tip: Dunk the biscuits in the drink and enjoy.

Leave a Reply