Idiyappam with Mutton Stew

Ingredients

• 500 g mutton (bone-in, cut into 1.5-inch pieces)
• 2 tbsp coconut oil
• 1 inch cinnamon stick
• 4 whole cloves
• 4 pods green cardamom (lightly crushed)
• 1 tsp black peppercorns
• 2 medium onion (thinly sliced)
• 1 inch ginger (julienned)
• 5 cloves garlic (lightly crushed)
• 4 whole green chili (slit lengthwise)
• 10 leaves curry leaves
• 2 medium potato (peeled and cubed)
• 1 large carrot (peeled and cubed)
• 2 cup thin coconut milk (second extract or diluted canned milk)
• 1 cup thick coconut milk (first extract or top part of canned milk)
• 1.5 tsp salt (or to taste)
• 0.5 tsp garam masala (optional)
• 1 tsp lime juice (optional)

Instructions

1. 1

   Sauté Aromatics

   • Heat coconut oil in a pressure cooker over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and black peppercorns. Sauté for about 30 seconds until they become fragrant.
   • Add the sliced onion, julienned ginger, crushed garlic, slit green chilies, and curry leaves.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not let them brown.
2. 2

   Cook Mutton and Vegetables

   • Add the mutton pieces to the cooker. Increase the heat to medium-high and sear for 3-4 minutes until the mutton is lightly browned on all sides.
   • Add the cubed potatoes, carrots, and salt. Mix well to coat everything with the aromatic base.
   • Pour in the thin coconut milk and stir to combine. Ensure the ingredients are mostly submerged.
3. 3

   Pressure Cook the Stew

   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
   • Reduce the heat to low and simmer for 15-20 minutes, or until the mutton is tender. The exact time depends on the quality of the mutton.