How to make Mutton Ishtew -
An ideal accompaniment with the Kerala favourite appam, this mutton stew is very flavourful.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton On Bone, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Mutton Ishtew checkout Saoji Mutton, Lal Gosht. You can also find more Main Course Mutton recipes like Banjara Gosht Dahi Wala Mutton - SK Khazana Banjara Gosht Khichda-SK Khazana
Mutton Ishtew Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mutton Ishtew Recipe
Mutton On Bone 1 1/2 inch pieces on the bone 750 grams
Scraped Coconut scraped 2 cups
Split Bengal gram (chana dal) 2 teaspoons
Black peppercorns 5
Cumin seeds 1/4 teaspoon
Coriander seeds 1/2 teaspoon
Oil 4 tablespoons
Star anise 2
Cinnamon 1 inch stick
Green cardamoms 4
Potatoes 1 inch cubes 2 medium
Curry leaves 10-12
Green chillies slit 4-5
Salt to taste
Method
Step 1
Soak scraped coconut in two cups warm water for five minutes. Grind and squeeze through a muslin cloth to extract thick milk.
Step 2
Repeat this process two more times but with only one cup water to get a second and third thinner extracts. Dry roast chana dal, peppercorns, cumin seeds and coriander seeds on medium heat.
Step 3
Cool and grind to a powder. Pressure cook mutton in two cups water for six whistles or until almost done. Drain and keep aside. Heat oil in a thick bottomed pan, add star anise, cinnamon and green cardamoms and sauté till fragrant. Add pressure-cooked mutton, potatoes, curry leaves, green chillies and salt.
Step 4
Sprinkle powdered masala and cook, stirring continuously, for five minutes. Add third coconut extract, bring to a boil, reduce heat and cook on medium heat for five minutes or until potatoes are almost cooked.
Step 5
Add second extract and continue cooking till the both mutton and potatoes are completely cooked. Remove from heat and stir in first extract of coconut milk and adjust salt.
Step 6
Reheat and simmer for two to three minutes before serving hot with appams or paranthas.
Nutrition Info
Calories : 3255 Kcal
Carbohydrates : 87.9 gm
Protein : 155.8 gm
Fat : 253.3 gm
Other : Vitamin B12- 19.5mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
