Mutton stew
Mutton stew, or Mutton Ishtu, is a traditional South Indian dish characterized by tender mutton pieces simmered in a fragrant coconut milk-based sauce with subtle spices, potatoes, and vegetables.
Ingredients
- 500 gms mutton bone-in pieces
- 3 tbsp oil preferably coconut oil
- 2 onions sliced
- 2 green chillies
- 1 tsp ginger-garlic paste
- 1- inch size ginger julienne sliced
- 1 carrot peeled and cut into chunks
- 3 small potatoes peeled and cut into chunks
- 2 tsp pepper powder
- 1 tsp garam masala powder
- 1 cup of thin coconut milk
- ½ - ¾ cup thick coconut milk
- Salt to taste
- Water as needed
- A few curry leaves
Instructions
- In a large pot or pressure cooker, add the mutton pieces, salt, 1 tsp pepper, 1 onion sliced, 1 slit green chilli, a few curry leaves and 1 tsp ginger-garlic paste and cook them and keep it aside.
- If using fresh coconut milk, extract the milk from grated coconut by blending with warm water and straining it to get thick and thin milk separately.
- Heat coconut oil in a large pot or pressure cooker over medium heat.
- In another pot, heat oil, add 1 slit green chilly, ginger, curry leaves and onions and sauté until the onions are translucent.
- Add the carrot and potatoes and water. Cover and cook until the vegetables are well cooked. Mash few potato pieces using the back of the spoon.
- Add the cooked mutton along with water, 1 tsp pepper and garam masala and combine well. Wait till the water evaporates.
- Add thin coconut milk and cook for another 5 minutes.
- Stir in the thick coconut milk and simmer for 5-10 minutes, allowing the flavours to meld. Do not boil the stew after adding the thick coconut milk. Boiling can cause the coconut milk to curdle or separate, which can alter the texture and appearance of the dish.
- Add curry leaves and 1 tablespoon coconut oil for aroma.
- Serve hot with rice, appam, idiyappam, or paratha.
Notes
Fresh coconut milk adds a rich flavour, but canned or powdered coconut milk can be used if fresh is unavailable.
Adjust the thickness of the stew by varying the amount of thick coconut milk. For a thicker stew, increase the amount of thick coconut milk or reduce the broth.
For a more tender stew, use younger lamb or goat meat.
You can add more vegetables like beans or cauliflower for added texture and flavour.