Mutton Ishtu

🔥 Prep

• Rinse the 600 g mutton under cold water, pat dry, and cut into 2‑3 cm bite‑size cubes.
• Peel the 200 g potato and cut into 2 cm cubes.
• Peel the 150 g carrot and cut into 2 cm cubes.
• Peel and finely chop the 1.5 inch fresh ginger.
• Peel and mince the 8 cloves garlic.
• Slit the 4 green chilies lengthwise (keep whole if preferred).
• Thinly slice the 150 g yellow onion.
• Measure out 0.5 tsp mustard seed, 1 cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 tsp black peppercorns into a small bowl.
• Measure 30 g cashew nuts and set aside.
• Measure 400 ml thin coconut milk, 200 ml thick coconut milk, and 250 ml water; keep each in separate containers.
• Pick and rinse 20 fresh curry leaves; set aside.

🔥 Cook

• 1. Heat 2 tbsp coconut oil in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the 0.5 tsp mustard seed and let them splutter for ≈10 seconds, then add the 20 curry leaves, 1 cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 tsp black peppercorns; sauté for 30 seconds until fragrant.
• 3. Add the sliced 150 g yellow onion, chopped ginger, and minced garlic; sauté over medium heat for 4–5 minutes until the onion turns translucent and the raw aroma disappears.
• 4. Stir in the slit green chilies and cook for 1 minute.
• 5. Increase to medium‑high heat, add the 600 g mutton cubes, and sear for 6–8 minutes, stirring occasionally, until the meat is browned on all sides.
• 6. Pour in the 250 ml water, bring to a gentle boil, then reduce to low and cover; simmer for 45 minutes or until the mutton is about 70 % tender, stirring occasionally.
• 7. Add the 200 g potato cubes and 150 g carrot cubes; continue to simmer over low heat for 15 minutes, or until the vegetables are just tender.
• 8. Stir in the 400 ml thin coconut milk, raise heat to medium‑low, and simmer for 5 minutes to meld flavors; adjust salt with 1.5 tsp (or to taste) during this step.
• 9. Reduce heat to low, gently swirl in the 200 ml thick coconut milk, and warm for 2 minutes—do not boil to avoid curdling.
• 10. Finally, sprinkle the 30 g cashew nuts over the stew, cover, and let rest for 3 minutes to soften slightly before serving.

🔥 Serve

• Serve the mutton ishtu hot in a deep bowl, garnished with a few fresh curry leaves and a drizzle of extra thick coconut milk if desired.
• Accompany with steamed white rice, soft appam, or warm parotta for a traditional Kerala meal.
• Offer a side of lime‑pickle or crispy pappadam to balance the rich, creamy stew.