Kerala Mutton Stew Recipe (Mutton Ishtu, Lamb Stew)
Mutton Stew Recipe, also known as mutton Ishtu, lamb stew is a popular Keralan delicacy. Succulent mutton pieces cooked with potatoes, carrots, ginger, garlic, onions and coconut milk makes this delicate stew. Mild Mutton Stew is often served with appam, idiyappam, dosa or idlies in and around Kerala.
Equipment
Cooking pot
Pressure cooker
Blender
Ingredients
For Cooking Mutton
- 500 grams Mutton (Bone-in)
- 2 cups Coconut Milk (Second Extract)
- 1 tablespoon Ginger Garlic Paste
- 2 sprig Curry Leaves
- 2 teaspoon Salt
For Tempering
- 3 tablespoon Coconut Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon 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 tablespoon Ginger peeled and julienned
- 2 tablespoon Garlic peeled and julienned
- 1 teaspoon Salt to taste
- 2 large Carrot chopped
- 1 large Potato peeled and chopped
- 1 cup Water
- 2 cups Coconut Milk (First Extract, Thick)
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Black Pepper powder
- 1 teaspoon 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition Facts
Kerala Mutton Stew Recipe (Mutton Ishtu, Lamb Stew)
Serving Size
1 serving
Amount per Serving
Calories
1099
% Daily Value*
Fat
94
g
145
%
Saturated Fat
65
g
406
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
91
mg
30
%
Sodium
1894
mg
82
%
Potassium
1564
mg
45
%
Carbohydrates
43
g
14
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
32
g
64
%
Vitamin A
6157
IU
123
%
Vitamin C
68
mg
82
%
Calcium
152
mg
15
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.