Happy Easter everyone!!!
My Mom always made Appam & Stew for Easter and that’s exactly what we did this year 🙂
This stew recipe is soooo easy! The fact that there is no onion sautéing is what makes me happiest as that always takes the longest lol.
Ingredients:
Star Anise – 1
Cinnamon stick – 1-2 inch
Cloves – 3
Cardamom pods – 2 (crushed)
Coconut oil – 1 tbsp + 1 tbsp
Green chillies – 3 (slit + chopped)
Baby Carrots – 0.5 lb (chopped)
Potatoes – 2 (cubed)
Beef – 1 lb (stew meat) // You can use chicken / beef / mutton or even skip meat and just have it veg 🙂
Water – as needed
Salt – as per taste
Cocunut milk – 1-2 cups (as per desired thickness)
Coriander powder – 1.5 tbsp
Ground Pepper – 1 tbsp
Garam masala – 1/2 tsp
Tempering:
Whole dry red chilli – 3
Mustard seeds – 1 tsp
Curry leaves – a handful
Step 1: In a pressure cooker / Instant pot, heat 1 tbsp coconut oil. Then add in the whole spices.
Step 2: Toss in the green chillies, followed by carrots, potatoes & meat.
Step 3: Add water, until the level of meat & veggies. Pressure cook for 20 mins.
Step 4: Once done, add in 1-2 cups coconut milk. I added about 1.5 cups to achieve desired thickness & taste. Add coriander powder, ground pepper & adjust salt.
Step 5: For tempering, heat 1 tbsp coconut oil and add dry red chilli, mustard seeds & curry leaves. Turn off the flame after.
(I forgot to buy curry leaves and had to use the tiny bit I had left, for this recipe) 🙂
Step 6: I used a large pan to prepare the tempering so I just transferred the stew once done into that pan.
That’s it! Enjoy with some pal-appams like we did! 🙂
sugarcoatedmasala 