This mild yet flavorful stew reflects Kerala's Syrian Christian culinary traditions. The coconut milk base is tempered with curry leaves and mustard seeds for aromatic depth. Slow-cooked mutton becomes fork-tender in the creamy gravy. Typically served with appams (lace hoppers), the dish is a Sunday breakfast staple in Kerala households. The spices used - cinnamon, cardamom, and cloves - hint at the state's historic spice trade. Some families add raw plantains or carrots for sweetness. Traditional cooks use meat from mature goats for richer flavor. During festive seasons, the stew is elevated with shallots and ginger juliennes. The balance of protein and healthy fats makes it both indulgent and nourishing.