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 soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Soul-satisfying Mutton Stew with soft Khamiri Roti - a gut-friendly, aromatic homestyle meal!
This mughlai dish is perfect for breakfast or lunch or dinner. With 876.9399999999999 calories and 47.95g 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.
4
Serving size: 1 serving
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
