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Appam & Mutton Stew

 

Appam and Mutton Stew is a combination that is loved by all our visitors. This savoury delight combines a crisp and light appam with a rich, spicy mutton stew. It is a coming together of different flavours that has been served in our households for centuries. The recipe below will help you make this specialty from Kerala in your own kitchen.

Ingredients for Appam (25 nos)
Rice flour (finely powdered ) - 500 g
Coconut milk - 250 ml
Salt - to taste
Sugar - 1 tbsp
Semolina - 100 g
Yeast – 1 tbsp
Water

Method of Preparation
Heat the semolina in a little water to a thick consistency. Remove from the fire and keep it aside to cool. Make a batter with rice flour, coconut milk and water. Add the cooked semolina, soaked yeast and sugar and then mix well. Keep the mixture to ferment for three to four hours. Heat the appachatti (the special vessel for making appam), rub a little oil and pour some batter into it. Turn the batter around in the chatti and make it into a round with thin edges and a thick middle portion. Cover with a lid and keep it over a slow fire. After the appam is ready, serve with mutton stew.

Ingredients for Mutton Stew (4 portions)  
Mutton - 250 g
Coconut - 2
Onion - 2
Potatoes - 2
Tomatoes - 3
Green chilies - 6
Garlic - 25g
Ginger - 4 pieces
Poppy seeds - 1 tsp
Cinnamon
Cloves
Coriander seeds - 1 tbsp
Coriander leaves
Oil - 2 tbsp
Salt - to taste

Method of Preparation
Clean, cut and wash the mutton. Slice the onion, chillies and tomatoes. Peel and cut potatoes into four. Grind the coriander seeds and poppy seeds separately to a fine paste. Grind the ginger and garlic together. Add the onions, chillies, tomatoes, masala and salt to the mutton and mix well. Heat the ghee and add spices. Add the mutton and fry for a while. Add just sufficient water to cook the mutton; cook till it becomes soft and the water is absorbed. Grate the coconut and take out 2 cups of milk. Add the milk and chopped coriander leaves. Simmer and remove from the fire and serve hot.

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