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kerala mutton stew recipe video

Kerala Mutton Stew | Mutton Ishtu

Tender mutton cooked in subtly spiced coconut based curry - perfect with appam (rice and coconut pancakes) and bread.
5 from 5 votes
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Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour
Author :Nish Kitchen
Servings 4

Ingredients

To cook mutton:

  • 1 kg mutton cut into 2cm pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon crushed green chili
  • ½ teaspoon ground black pepper
  • Water
  • Salt to taste

To make stew:

  • 2 tablespoons oil
  • 3 cardamom pods
  • 3 cm cinnamon stick
  • 4 cloves
  • 2 teaspoons fennel seeds
  • 1 bay leaf
  • 1 mace
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 green chili, sliced
  • 2 large onions, sliced
  • 1 sprig curry leaves
  • 2 potatoes, peeled and cut into cubes
  • 1 carrot cut into cubes
  • 1 cup coconut milk
  • 1 teaspoon ground black pepper
  • ½ teaspoon garam masala
  • 1 cup coconut cream
  • Salt to taste

Tempering:

  • 1 tablespoon ghee
  • 2 tablespoons chopped cashew nuts
  • 2 tablespoons raisins

Garnish:

  • Curry leaves

Instructions

Cook mutton:

  • Place mutton, garlic, ginger, green chili and ground black pepper in a large pan over medium-high heat.
  • Cover with water. Season with salt.
  • Cook, covered, for about 45 minutes or until mutton is tender.

Make stew:

  • Heat oil in a large frying pan over medium-high heat.
  • Add cardamom pods, cinnamon, cloves, fennel seeds, bay leaf and mace. Saute, stirring, for 1 minute or until aromatic.
  • Add onions and curry leaves. Saute, stirring occasionally, for about 3-4 minutes or until the onions start to brown.
  • Add potatoes and carrot. Saute, stirring occasionally, for about 4 minutes or until tender.
  • Add cooked meat with liquid. Add coconut milk. Season with salt.
  • Stir to combine. Bring to a boil. Simmer for about 4-5 minutes or until the mixture slightly thickens.
  • Add ground black pepper and garam masala.
  • Add coconut cream. Stir to combine. Heat through.

Tempering:

  • Heat ghee in a small pan over medium heat.
  • Add cashew nuts and raisins. Stir fry for about 2-3 minutes or until the raisins are plump.
  • Add tempering to the curry. Stir to combine.
  • Garnish with curry leaves.

Video

Notes

  • How to serve - This traditional stew is usually served with appam, idiyappam or white bread as part of a celebration meal for Christmas, Easter and special occasions.
  • Mutton - This can substituted with lamb if you like.
  • Coconut milk - You can use fresh coconut milk if you like. First, add second extract of the coconut milk and then add the first extract of coconut milk (coconut cream).

Nutrition

Calories: 552kcal | Carbohydrates: 36g | Protein: 7g | Fat: 46g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 948mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2561IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 5mg