Hi guys! Spring is here finally! It’s hard to think that we have been under varying stages of lockdown for more than a year now! But I guess we have many things to be thankful for! Thank God for technology like FaceTime and WhatsApp Video calls which have made us stay connected with friends and family. I missed my annual trip to India last summer and things still do not look promising for this summer yet. But thanks to web conferencing and zoom technology, all 4 of us – my husband and I and the children, have been able to do our work!
And thank God for Netflix, Hulu and Amazon Prime video! I honestly don’t know what I would do without these two in my life! I think I may have watched all cooking shows that are on netflix and Hulu LOL! That’s one thing I don’t ever get tired of watching! I now have a two page list of recipes that I want to try (with my Paleo/AIP modifications of course!) making! LOL!
Talking about recipes, this mutton stew is one that I have been wanting to make for the longest of times! Now this is no new recipe for me. In fact this used to be my favorite curry as a kid since it is mildly spiced and is white in color. I used to call it the white curry! However, it requires goat meat. (You could also use lamb meat) And because of lockdown we limited our grocery trips to only a couple big grocers. Which meant that we stopped going to the Pakistani grocers who used to sell goat meat. Late last year, I did make my husband go there since I wanted to make a goat stew recipe for my cookbook! However, it was not available the couple times he did go. Finally, this year we were able to procure goat meat once again and that’s how I made the Lamb curry that I posted a few weeks ago.
This mutton stew is very simple to make. It uses simple whole spices and fresh ginger and curry leaves for the flavor. In Kerala, this is a recipe that is made during Christmas and Easter. You can keep it nightshade free and AIP by eliminating the chillies, peppers and substituting white sweet potato or another root vegetable for potatoes. I like to use homemade coconut milk for this recipe. If you don’t have time to make homemade coconut milk, you can get canned coconut milk. I prefer these two brands: Native Forest Simple and Aroy D.
You can check out my video for this recipe too!:
This Instant Pot version makes it really easy to make and it comes together quickly! It goes well with rice or with rice appams or with any kind of bread. I like to eat them with grain free cassava rotis or with sweet potato parathas. My family had it with this new gluten free sourdough bread from Bread SRSLY
If you like this recipe, you will love my cookbook AIP Indian Fusion, which has 114 AIP compliant recipes with Indian flavors!
Hope you can try this recipe! Let me know who you like it by putting in a comment here or by tagging me on instagram at www.instagram.com/cook2nourish/
- 1½ lbs of mutton pieces (or lamb) - preferably a combination of boned in and boneless pieces
- 1 medium red onion, thinly sliced
- 2 small potatoes, peeled and cubed into ¾ inch pieces [ For AIP, use white sweet potatoes or any other starchy vegetable like rutabaga or taro root]
- 1 large carrot, diced into ½ inch thick cubes
- 3-4 small green (serrano) chillies, slit length wise (add 3 for mild and 4 for moderate heat) - [Omit for AIP]
- Two 1 inch long cinnamon sticks
- 4 whole cloves
- 2 bay leaves
- 8-10 whole peppercorns (add 8 for mild and 10 for moderate heat) - [Omit for AIP]
- 1½ tbsp fresh ginger finely chopped (about ½ inch by 2 inch piece ginger root)
- 1 tsp sea salt
- 8-10 fresh curry leaves
- 1 cup water
- 1½ cups coconut milk (homemade or canned organic) - See Notes*
- 1 tbsp extra virgin coconut oil, melted
- 2-3 fresh curry leaves, torn into pieces
- handful of fresh cilantro leaves, coarsely chopped
- Add the mutton pieces along with all the ingredients listed under 'For cooking the meat' into the insert pot of the Instant pot. Using a wooden spoon just give everything a stir so as to mix the spices and the salt with the meat pieces.
- Place the lid and set valve to sealing position.
- Change pressure cook time to 12 minutes.
- Once pressure cooking time is over, let the pressure release manually (about 15-20 minutes) and then open the lid.
- Press cancel button and then press 'Saute'.
- Add the coconut milk, the coconut oil, the curry leaves and the cilantro. Let simmer for two minutes. Stir gently with a wooden spoon and press cancel again to turn heat off.
- Transfer to a serving dish and serve warm with gluten free/ grain free bread or white rice!
