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Mutton stew with coconut served in a bowl with naan bread
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4.64 from 11 votes

Kerala Mutton Stew (Ishtu) With Coconut

This Kerala Style Mutton Stew or Ishtu has simple whole spices enhancing the flavour and a mild coconut milk broth. This stew is like a warm hug in a bowl.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Halal
Servings: 8 Portions
Author: Richa

Equipment

Ingredients

  • 1 kg Mutton or Lamb 2.2 pounds (shoulder cut into 2 inch pieces)
  • 1 teaspoon Turmeric
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Salt
  • 1 1/2 cups Water

For the Stew

  • 1 1/2 tablespoon Coconut Oil
  • 3-4 Cloves whole
  • 3 Cardamom pods
  • 1 inch Cinnamon Stick
  • 2 Green Chillies
  • 2 sprigs Curry Leaves
  • 1 large Onion thickly sliced
  • 1 tablespoon Ginger finely chopped
  • 1 large Carrot diced
  • 2 medium Potatoes peeled and halved
  • 8 Green Beans cut into 1 inch pieces
  • 1 teaspoon Salt
  • 1 1/2 teaspoons ground Black Pepper
  • 1 cup thin Coconut Milk
  • 1/2 cup thick Coconut Milk

Instructions

  • Mix together mutton, turmeric, ginger paste, salt and marinate for 30 minutes
  • Add water and pressure cook the mutton till its 90% done. This will take 4-5 whistles if using a traditional pressure cooker or 20 minutes in the instant pot. Once cooked, drain the mutton, reserve the stock and set them aside.
  • Heat coconut oil in a large pot or dutch oven and add cloves, cardamom, cinnamon, green chillies and curry leaves. Saute for a minute or two till fragrant. Add onions, ginger and saute for two more minutes.
  • Add carrots, potatoes, beans, cooked mutton and stock, salt, pepper and thin coconut milk. Add a little more water if necessary. Bring this to a boil and cover and cook for 15-20 minutes till the meat and vegetables are fork tender. Stir in the thick coconut milk. Taste and adjust seasoning. Serve hot.

Video

Notes

  1. Mutton or Lamb: Mutton refers to goat meat and lamb comes from sheep. They can be used interchangeably in this recipe. 
  2. Cut of Meat: The best cut of meat for stew comes from the shoulder. Make sure you have enough bone when you buy the meat because bone adds flavour
  3. Vegetables: You can choose your favourite veggies to use in this recipe. We love the combination of carrots, beans, onions and potatoes. I wouldn't recommend strong flavoured vegetables such as broccoli or brussel sprouts here which will overpower the dish
  4. Coconut Milk: If you are making coconut milk at home, the first extract is the thick coconut milk and the second and third extracts are thin coconut milk. If you are using storebought coconut milk or cream, you can thin it out by diluting it with water. You can combine 50 ml coconut milk with 200 ml water. This ratio can be adjusted according to your taste!
  5. Consistency: Add more coconut milk, stock or water to adjust the consistency

Nutrition

Calories: 542kcal | Carbohydrates: 17g | Protein: 23g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 91mg | Sodium: 713mg | Potassium: 708mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1560IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 3mg