Mutton Ishtew

1. 1
   prep · ~10 min

   Prepare the meat and vegetables.

   1.Wash the mutton and drain well.

   2.Peel and cube the potatoes.

   3.Slice the onions, slit the green chilies, slice the garlic, and cut the ginger into thin strips.

   4.Lightly crush the cardamom and black peppercorns.
2. 2
   pressure cook · ~30 min

   Cook the mutton until tender.

   1.Add the mutton to a pressure cooker with water, half of the ginger, half of the garlic, crushed black peppercorns, 1 sliced onion, and salt.

   2.Mix well and close the cooker.

   3.Pressure cook on medium heat for 20 to 25 minutes until the meat is tender.

   4.Let the pressure release naturally before opening.

   TIPBone-in mutton gives the stew better flavor and body.
3. 3
   saute · ~7 min

   Cook the whole spices and onions.

   1.Heat coconut oil in a wide pan over medium heat.

   2.Add cinnamon, cardamom, cloves, and curry leaves.

   3.Add the remaining onion, ginger, garlic, and green chilies.

   4.Cook until the onion turns soft and lightly translucent without browning.

   TIPKeep the heat moderate so the stew stays pale and delicate.
4. 4
   simmer · ~15 min

   Add potatoes and build the stew.

   1.Add the cubed potatoes to the pan and stir for 2 minutes.

   2.Pour in the cooked mutton along with its cooking liquid.

   3.Add the thin coconut milk and mix gently.

   4.Bring to a gentle simmer and cook until the potatoes are soft.
5. 5
   simmer · ~3 min

   Finish with thick coconut milk.

   Lower the heat and stir in the thick coconut milk and black pepper. Warm the stew gently for 2 to 3 minutes without boiling, then turn off the heat.

   TIPDo not boil after adding thick coconut milk or the gravy can split.
6. 6
   rest · ~5 min

   Let the stew rest for 5 minutes.

7. 7
   serve

   Serve hot.

   Serve Mutton Ishtew hot with appam, idiyappam, bread, or soft rolls.

Cuisines we love