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.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Hearty Rajasthani Mutton Stew with fiber-rich Bajra Roti – a soul-satisfying and energy-giving meal!
This marwari dish is perfect for dinner. With 813.19 calories and 45.61g 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.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
