This mutton mappas or mutton pappas is one of the traditional dishes of Kerala. Mappas is a gravy made out of thick and creamy coconut milk. You can make fish mappas, chicken mappas, vegetable mappas or even egg mappas. Mappas goes well with appam (flat bread made of rice), idiyappam (string hoppers), rice and roti.
So I have decided to post the recipe of this Mutton mappas for this month’s MFB challenge, which is turning 1 year this month. The theme of this month is to select a challenge from the challenges done till date, either the one that we missed, or would like to repeat. Since I have completed only the last challenge (of Chocolate Honey Granola – cooking a bookmarked recipe), I have lots to cover. So I thought of doing Challenge number 9 – to prepare any meat recipe. And hence this mutton recipe.
Mappas and stew are similar, but not the same. In stew, usually green chilies and black pepper are used to spice up the curry. Whereas in mappas, we add red chili too and few other spices. This mutton mappas includes most of the ingredients that are very own to Kerala cuisine. And hence it is a typical Kerala style gravy. Fresh coconut milk makes this curry creamy and more delicious. Potatoes too add thickness to the mappas. The final seasoning takes this curry to another level.
Now lets see how to make this tasty mutton mappas. First, wash and clean the mutton pieces and keep it aside. I have used a pressure cooker. So heat coconut oil in a pressure cooker. You may use an earthen pot (manchatti) too. Then add cloves, cinnamon and cardamom pods, and saute for a minute. Next, add the chopped onions and saute until they turn light brown in color. Then add the chopped ginger, garlic, curry leaves and green chilies, and saute until the raw smell goes off. Next add turmeric powder, red chili powder and coriander powder, and saute until the raw smell goes off. Then add the chopped tomatoes and saute until they turn soft.
Now add the cleaned mutton pieces. Add salt as required and mix well. Saute the mutton pieces in the masala for about 5-8 minutes. Next add 1 cup water and allow to cook covered, until 80% cooked. Add little more water if required. If using pressure cooker, cook for 10 minutes. Once done, add the diced potatoes and mix. Cook for another 10-12 minutes in the pot or 5 minutes in pressure cooker. Once done, add the thin coconut milk and boil for about 5 minutes. Next add the thick coconut milk and just warm it. Do not boil. Switch the flame off.
For seasoning, take coconut oil in another pan. Splutter mustard seeds. Then add the sliced shallots and saute until they turn light brown in color. Next add the curry leaves and red chili whole. Saute for a few seconds. Add this seasoning to the Mappas prepared. Serve hot with appam, idiyappam or rice.