Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Mutton Stew - Traditional

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

Ingredientsfor 5 servings

1.5 kg Mutton
2 tbsp Ginger — cut into small pieces and crushed
2 Cloves Garlic — finely chopped
12 nos Cardamom
3 nos Star anise
3” piece Cinnamon broken into smaller pieces
1 tsp Black Pepper coarsely — crushed
4 nos Bay Leaves medium ones
2 nos Onion medium ones — thinly sliced
2 Stalks Curry Leaves
4 nos Green Chilies ends split
3 tbsp Coconut Oil
¼ cup Vinegar
Water enough to soak meat with vinegar
Salt, to taste
8 tbsp Coconut powder see note below
2 cup Water to make coconut milk from powder

Preparation

Step 1
Cut meat into pieces (medium size). Wash well.
Step 2
Soak in vinegar and water mix for 10 minutes. Drain and set aside.
Step 3
Heat oil and cook garlic.
Step 4
When half done, add half of ginger and sauté.
Step 5
Add onion and cook until onion is translucent.
Step 6
Add spices (cardamom, bay leaves, cinnamon, anistar, pepper). cook until onion is golden brown.
Step 7
Add meat and fry till water is almost all gone.
Step 8
Add salt and fry till all water is gone.
Step 9
If using fresh coconut milk, add 2nd milk. If using powder, add half of the milk and enough water to cover meat.
Step 10
Bring to boil and simmer to cook till the meat is tender.
Step 11
Halfway, add chilies and curry leaves.
Step 12
When meat is tender, add the rest of the milk. Bring to boil and take it off the heat.
Step 13
Best served if refrigerated overnight and re-heated the next day.
Step 14
*** Note: If using fresh coconut, milk of one coconut: 1 cup 1st milk and enough 2nd milk to cover the meat when cooking.

Tip

Whole spices — cardamom, cloves, cinnamon — go in early with the oil. They need time to infuse their flavour into the fat.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

40 Chilly Chicken Curry

Rich, fragrant, and full-bodied — this chicken curry gets its depth from slow-cooked shallots and a careful balance o...

30 min|5 servings|4

Main Course

Ulli Mulak Beef

The fiery flavors of Ulli Mulak Beef – a Kerala-style spicy beef dish made with shallots and chilly powder, perfect w...

45 min|4 servings

Seafood

Unakka Chemmeen Pachadi | Spicy Dry Prawns Pachadi

This prawn, also known as Spicy Dry Prawns Pachadi, is a dish from the southern state of Kerala, India.

20 min|4 servings|5

Seafood

Unakka Maanthal Fry | Dried Sole Fish Fry

This fish, also known as Dried Sole Fish Fry, is a seafood dish that hails.

35 min|4 servings

Main Course

Mutton Stew - Traditional

Ingredientsfor 5 servings

1.5 kg Mutton
2 tbsp Ginger — cut into small pieces and crushed
2 Cloves Garlic — finely chopped
12 nos Cardamom
3 nos Star anise
3” piece Cinnamon broken into smaller pieces
1 tsp Black Pepper coarsely — crushed
4 nos Bay Leaves medium ones
2 nos Onion medium ones — thinly sliced
2 Stalks Curry Leaves
4 nos Green Chilies ends split
3 tbsp Coconut Oil
¼ cup Vinegar
Water enough to soak meat with vinegar
Salt, to taste
8 tbsp Coconut powder see note below
2 cup Water to make coconut milk from powder

Preparation

Step 1
Cut meat into pieces (medium size). Wash well.
Step 2
Soak in vinegar and water mix for 10 minutes. Drain and set aside.
Step 3
Heat oil and cook garlic.
Step 4
When half done, add half of ginger and sauté.
Step 5
Add onion and cook until onion is translucent.
Step 6
Add spices (cardamom, bay leaves, cinnamon, anistar, pepper). cook until onion is golden brown.
Step 7
Add meat and fry till water is almost all gone.
Step 8
Add salt and fry till all water is gone.
Step 9
If using fresh coconut milk, add 2nd milk. If using powder, add half of the milk and enough water to cover meat.
Step 10
Bring to boil and simmer to cook till the meat is tender.
Step 11
Halfway, add chilies and curry leaves.
Step 12
When meat is tender, add the rest of the milk. Bring to boil and take it off the heat.
Step 13
Best served if refrigerated overnight and re-heated the next day.
Step 14
*** Note: If using fresh coconut, milk of one coconut: 1 cup 1st milk and enough 2nd milk to cover the meat when cooking.