Mutton chaarr & Mutton stew

Every time when either of meat or poultry is bought, it is prepared in excess. I am happy to see the leftovers as it taste better on next day!! This time I thought I will make in variety. I made mutton chaarr the previous day & mutton stew the next day morning. I cooked with some salt in a pressure pan & reserved and then finally boost up with added spice to it.

Good to go with easter menu ” HAPPY EASTER”!!!!

Both the curries go well with either rotis or any of the breakfast items of Kerala origin. My mouth is still watering even while writing! I always take resolution to get rid of fleshy stuffs ; but  to be frank cant help it,,,it makes me irresistible!!!!

Mutton – 1 lb each for both the recipes

Mutton chaarr 

• Onions sliced 2
• Green chilies 4 silted
• Curry leaves few
• Mustard seeds few
• Salt
• Oil 

To grind 

• Whole cinnamon bark 2 to 3
• Whole big cardamom 2 to 3
• Peppercorns 1 tsp
• Fennel seeds 1/2 tsp
• Ginger paste 1 ½ tsp
• Garlic paste 1 ½ tsp
• Red chilly powder 1 ½ tsp
• Coriander powder 2 tsp
• Turmeric powder ½ tsp 

Make paste of all the ingredients mentioned above to grind.  Splutter mustard seeds in pan. Sauté onions, green chilies & curry leaves till they become translucent. Add the paste and keep stirring till oil separates out. Add the previously cooked mutton, 1 cup of water & salt if required simmer it for 15 to 20 minutes.  Serve hot with chapathis. 

Mutton stew 

• Onions sliced 1 big
• Ginger paste 2 tsp
• Green chilies 8to 10 silted
• Curry leaves few
• Powder of fennel seeds & coriander seeds 1 tsp each [powder the whole seeds taking in equal proportion]
• Whole masalas [big cardamom & cinnamon bark (2 to 3each) & whole peppercorns ½ tsp
• Boiled potato cut in chunks 1
• Coconut milk 1 ½ cup [if using coconut milk powder, then 3 Tbsp in 1 ½ cup water]
• Salt
• Oil

Add whole masalas to splutter in oil. Sauté onions, green chilies & curry leaves. Add ginger paste when onions become transparent. Stir at once & add all the spice powders; continue stirring. Add boiled potato chunks, cooked mutton, salt & mix well. Add half a cup of water & simmer it for 15 to 20 minutes. Add coconut milk, blend well & switch off the gas. Serve hot with apams or idiappam.