Name: Kerala Mutton Ishtu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Goat Meat, bone-in curry cut pieces, cleaned; ¾ cup Coconut Milk, thick, first extract (added at the end); ¾ cup Coconut Milk, thin, second extract (for boiling mutton); 1 Potato, peeled and cut into large cubes; ½ Carrot, cut into thick rounds; 1 Onion, sliced thinly; ¾ tbsp Ginger-Garlic Paste; 2 Green Chili Pepper, slit, adjust for heat; ½ tsp Black Peppercorns, whole; ½ Cinnamon Sticks, 1-inch stick; 2 Cloves; 1½ Green Cardamom, crushed; 7½ Curry Leaves, essential for authentic flavor; 1 tbsp Coconut Oil; ¾ tsp Salt

55 mintotal

Prep 15 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Layer the mutton, potato, carrot, half the sliced onion, the ginger-garlic paste, slit green chillies, whole spices and salt in a pressure cooker.
Pour the THIN coconut milk extract directly into the cooker. Mix thoroughly to coat all elements. Secure the lid and pressure cook for 4-5 whistles on medium heat to ensure the mutton breaks down perfectly and becomes tender.
Permit the pressure to dissipate completely naturally. Open the lid safely and place the cooker back on a low heat setting. The resulting broth should be highly aromatic and visually thin.
Turn the heat right down. Pour in the thick coconut milk slowly and stir the stew very gently to mix it through.
Allow the stew to heat through gently for 2-3 minutes, but absolutely DO NOT permit it to boil, otherwise the delicate thick coconut milk will curdle irrecoverably.
2–3 min
Heat the coconut oil in a separate small pan. Add the remaining sliced onion and the curry leaves and cook only until the onion turns translucent; browning it would colour the stew, which should stay pale.
Pour this fragrant, transparent tempering directly over the simmering stew. Turn off the heat completely.
Cover the vessel securely with a lid and let the 'Ishtu' rest undisturbed for 10 minutes prior to serving to allow the delicate flavors to harmoniously marry.
10 min

How to tell it's done

Butter-soft meat and vegetables bathing in a luscious, silken, pale-white coconut broth that is soothing yet distinctly spiced.

Getting it right

Tip

The hallmark of a great Kerala Stew is its pristine white color and the gentle, sweet aroma of coconut milk pierced by the sharp bite of whole peppercorns. Never let the thick coconut milk boil.

What to serve it with

A legendary Sunday breakfast or festive dish in Kerala. It is a cinematic match made in heaven when paired with lacy, soft Appams or Idiyappam.

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