Traditional Syrian Christian Coconut Milk Stew

1 fave
More from this source
Magpie's Recipes

Comments

Add a comment

Ingredients

Mutton 500 gms or Chicken 1/2 Kg

Onion-1 (large or 2 medium)

Green chilly- 3-4

Ginger - small piece about half the size of your thumb

Curry leaves- a few about 5-6

Coconut milk 1 and 2 extractions 1 cup ( If using tinned coconut milk, mix well so that the thick cream on the top and the thinner milk in the bottom of the tin are well combined)

Cinnamon sticks (patta) 1

Cloves (karayampoo) 2

Cardamom (elakka) 2

Black pepper powder- 1/4 tsp ( sometimes 4-5 whole peppercorns slightly crushed are used as well)

*Turmeric powder- 1/4 tsp- (this is not part of the original white coloured stew but lots of people prefer the added taste of the turmeric which also imparts a yellowish tinge to the stew and I sometimes make it that way)

Cut vegetables likes potatoes, beans, carrots ( nowadays people also add peas, corn, mushroom etc)

Optional for garnish: 2-3 small onions ( shallots) or a little regular onion sliced thin and 4-5 curry leaves fried in a tbsp of ghee or coconut oil

You might also like

Coconut Beef Stew
Framed Cooks
Goa Curry Mussels Hot Pot Recipe
Food Republic
Lentil Stew With Potatoes And Warm Indian Spices
The Family Dinner
Brazilian Salt Cod Stew
Saveur
Fragrant Thai Chicken Stew
Donal Skehan
Curried Goat Stew With Orange And Lime Rice Recipe
Food Republic
Thai Red Curry Fish Stew
Sunset
Jamaican Brown Stew Chicken
Skinny Taste
Kerala-Style Beef Stew
Bon Appetit
Curried Coconut-Pumpkin Stew
Whole Living