Mangalorean Mutton Stew in Green Masala

This Mangalorean Mutton Stew in Green Masala is one of those. It’s what Sundays smelled like in our home growing up — a pressure cooker hissing in the background, the kitchen filled with the fragrance of cinnamon, cloves, and coriander, and the promise of something hearty simmering its way into our souls.

Unlike the fiery reds of typical Mangalorean curries, this stew is all green comfort — fresh herbs, gentle spices, and tender mutton, all slow-cooked to perfection. It’s not fussy, but it is generous. With flavour, with love, and with second helpings.

Pair it with rice, sannas, or just eat it out of the bowl standing by the stove (guilty). Either way, it tastes like home… or what I like to call, WoMangalorean.

Let’s get cooking.

Pressure cook for 4 whistles on medium flame.
1 kg mutton
Haldi - 1/4th teaspoon
Salt - as per taste
1 Onion - sliced
Ginger - 1 inch chopped
Garlic - 4 cloves
Cinnamon - 1 piece
Cloves - 4
Coriander leaves - handful
Mint leaves - handful
Water - 2 cups

Once done add:
2 carrots - cut in batonnet style
2 potatoes - cut in batonnet style
10 French beans - cut in batonnet style

Close the cooker and give 2 more whistles.

Grind wet masala using:
Green chillies - 4 (or upto taste)
Coriander leaves - handful
Mint leaves - handful
Onion - 1
Ginger - 1 inch
Garlic - 4 cloves
Jeera - 1/2 teaspoon
Coriander Seeds - 1 teaspoon
Peppercorns - 6
Cinnamon - 1 piece
Cloves - 4
Khus khus - 1 teaspoon
Tamarind water - 1 marble size (soaked in 1/2 cup water)

STEPS:

Take a wok/ kadhai.
Heat ghee/ oil
Fry 1 sliced onion
Fry the green masala. Once it leaves oil.
Add the pressure cooked ingredients into the masala. Cook for 10 mins on slow flame.
Before switching off, add 1/2 cup of thick coconut milk. Don’t cook it further.

Voila! Ready!