Tender mutton and soft vegetables simmered in a fragrant, creamy coconut milk gravy. This classic Kerala Ishtu is subtly spiced with whole spices and green chilies, making it a comforting and flavorful main course.
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Creamy, protein-packed Kerala Mutton Stew with aromatic Ghee Rice – pure comfort food for a cozy evening!
This south_indian dish is perfect for dinner. With 1097.65 calories and 48.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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
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.
Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
4
Finish with Thick Coconut Milk
Carefully open the cooker. Check if the mutton is cooked through and tender. If not, pressure cook for another 5-7 minutes.
Place the cooker back on the stove over the lowest possible heat.
Gently stir in the thick coconut milk and the optional garam masala.
Simmer very gently for 2-3 minutes to heat through. It is crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.
Turn off the heat and stir in the optional lime juice for a hint of brightness.
5
Rest and Serve
Let the stew rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld and deepen.
Serve the Mutton Stew hot with appam (laced rice hoppers), idiyappam (string hoppers), or crusty bread.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
