Mutton Ishtew

Ingredients list for Mutton Ishtew

• 750 grams Mutton On Bone 1 1/2 inch pieces on the bone
• 2 cups Scraped Coconut scraped
• 2 teaspoons Split Bengal gram (chana dal)
• 5 Black peppercorns
• 1/4 teaspoon Cumin seeds
• 1/2 teaspoon Coriander seeds
• 4 tablespoons Oil
• 2 Star anise
• 1 inch stick Cinnamon
• 4 Green cardamoms
• 2 medium Potatoes 1 inch cubes
• 10-12 Curry leaves
• 4-5 Green chillies slit
• to taste Salt

Method

1. Soak scraped coconut in two cups warm water for five minutes. Grind and squeeze through a muslin cloth to extract thick milk.
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.
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.
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.
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.
6. Reheat and simmer for two to three minutes before serving hot with appams or paranthas.

Nutrition Info