Appams with Mutton Stew

A hearty aromatic mutton and potato broth with the subtle sweetness of coconut milk.  Served with fluffy appams

Ingredients

For Appams

• 350 gm rice, soaked for six to eight hours
• 75 gm boiled rice
• 150 ml coconut water
• 75 ml coconut milk
• Water as required
• Salt to taste
• 1 tbsp sugar
• ¼ tsp soda bicarb
• Oil as needed

For Mutton Stew

• 5 tbsp coconut oil
• 2 sticks cinnamon
• 2 cloves
• 4 green cardamoms
• 6 - 8 black peppercorns crushed
• 2 onions, cubed
• 2 tsp ginger juliennes
• 3 green chillies slit
• 10 - 12 curry leaves
• 500 gm boneless mutton, cubed and boiled until half done
• 2 potatoes cubed
• 750 ml thick coconut milk

Procedure
To prepare Appams, blend the two types of rice with coconut water and coconut milk to get a smooth paste, adding water if required.  Stir in salt and sugar and set aside for eight hours in a warm place. Mix in soda bicarb and a little water to get a creamy consistency.

Heat an appam chatty and brush with oil.  Add a ladle of batter to the pan, and tilt around to spread evenly.  Cover with a lid and cook on medium heat for 2 – 3 minutes.  The edges should be crisp and the centre spongy.  Make more Appams with the batter.  To make the stew heat coconut oil in a pan and add cinnamon, cloves and cardamoms.  Sauté for a few seconds. Add onion, ginger, green chillies and curry leaves and cook until onions are soft.  Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.  Remove from heat and add thick coconut milk and black peppercorns.  Stir well.  Serve hot with Appam.