Kerala Mutton Stew Recipe (Mutton Ishtu, Lamb Stew)

For Cooking Mutton

• 500 grams Mutton (Bone-in)
• 2 cups Coconut Milk (Second Extract)
• 1 tbsp Ginger Garlic Paste
• 2 sprig Curry Leaves
• 2 tsp Salt

For Tempering

• 3 tbsp Coconut Oil
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 piece Cinnamon
• 4 no Cardamom

For Stew Base

• 2 large Onion (peeled & large sliced)
• 4 no Green Chillies (slit)
• 1 sprig Curry leaves
• 2 tbsp Ginger (peeled and julienned)
• 2 tbsp Garlic (peeled and julienned)
• 1 tsp Salt (to taste)
• 2 large Carrot (chopped)
• 1 large Potato (peeled and chopped)
• 1 cup Water
• 2 cups Coconut Milk (First Extract, Thick)
• 1 tsp Garam Masala Powder
• 1 tsp Black Pepper powder
• 1 tsp Fennel Seed powder

To Grind Cashews

• 50 grams Cashews
• ½ cup Hot Water

For Garnishing

• ¼ cup Coriander Leaves (chopped finely)
• ½ medium Lemon (juiced)

1. 1

   Pressure Cooking Mutton - Take cleaned mutton pieces in a pressure cooker. Add in ginger garlic paste, salt, curry leaves and second extract coconut milk. Cover the cooker and pressure cook for 7 to 8 whistle until the mutton is completely cooked. Let the pressure release by itself, open the cooker and set aside.

2. 2

   Make Cashew Paste - Soak cashews in hot water for 15 minutes. Take the soaked cashews in a blender and grind to a smooth puree. Set aside.

3. 3

   Make Stew Base - Heat coconut oil in a heavy bottom pan. Add in the whole spices and let them sizzle in the oil for 1 minute. Add in sliced onions, ginger, garlic, green chillies and curry leaves. Add salt and cook for couple of minutes until translucent.

4. 4

   Cooking Vegetables - Now add in potatoes, carrot into the onion mix and toss well. Now pour in 1 cup of water and mix well. Cover and cook on low heat for 5 minutes until vegetables is half cooked.

5. 5

   Mix Mutton - Now add in the cooked mutton along with any of the coconut milk liquid in the cooker. Mix well. Cook this for 5 minute more till vegetables is completely cooked.

6. 6

   Make Stew - Now add in the ground cashew paste and mix well. Cook this for 5 minutes until the curry thickens and raw smell from cashew leaves. Now add in pepper, garam masala and fennel seed powder and mix well. Let it simmer for 2 more minutes.

7. 7

   Final touches - Now turn off the heat and pour in the first extract coconut milk and mix well. Add in lemon juice and coriander leaves and give a good mix. Serve with appam or idiyappam.