This is a slight modification of my cousin Chitti’s all time famous lamb stew. It is her family’s favorite especially on a wintry afternoon. I used pork instead of lamb. I absolutely loved it, and so did my kids. Thanks Chitti. Here is her recipe.
What you need: Serves 4-6
Vegetables cut into big chunks (½ cup carrots, 1 cup green beans, 1 cup green peas, 1 cup potatoes, 1 cup lima beans)
2 lb lamb/pork cut into cubes
2 inch cinnamon stick
5-6 hot green whole chilies
3 medium onions chopped
3-4 medium tomatoes chopped
¼ cup mint chopped
¼ cup cilantro chopped
½ cup fresh coconut ground to a smooth paste
¼ tsp turmeric
¼ tsp pepper
Salt to taste
Heat oil in a pressure cooker or a large quart pan. Add the spices, ginger, green chilies and onions, fry to a golden brown. Add the tomatoes, cook till they are soft. Add the mint. Now add the mutton and fry till the mutton seals.
Now put the chopped vegetables, turmeric powder and salt. Stir for a min. Add the grated coconut and 2 cups of water to this. Close the lid. Cook it for 3-4 whistles or till the lamb is cooked.
You can add more water if you like. Add pepper and give a good boil. Garnish it with fresh cilantro. Serve it with toasted brioche or regular bread. Enjoy!