🇮🇳 Indian

Irachi Ishtu

Name: Irachi Ishtu
Prep time: 23 min
Cook time: 53 min
Total time: 76 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, thinly sliced Onion; 2, chopped Tomato; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 3 medium, cubed Potato; 2 Bay Leaf; 1 cup Coconut Milk; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil; 1 tsp Black Pepper

🇮🇳 Indian

Kerala mutton stew in coconut milk, white pepper and gentle heat. Long-cooked, spice-deep and Sunday-afternoon slow. Plate with naan and a cold beer, frankly.

Prep 23 min Cook 53 min Serves 4 Medium

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, thinly sliced
Tomato2, chopped
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Potato3 medium, cubed
Bay Leaf2
Coconut Milk1 cup
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp
Black Pepper1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rub the mutton with yogurt, paste, spices and the potato; cover and let it sit overnight if you can.
2
Heat mustard or vegetable oil till shimmering; add the whole spices and let them crackle till fragrant.
3
Brown the onions hard; the darker they go (without burning), the deeper the final gravy.
4
Add the mutton with all its marinade, cook off the rawness, then add water for the long simmer.
5
Cook patiently — the gravy should coat the meat, not swim — and rest before serving with the coconut milk.

Chef's tip

A pressure cooker saves an hour; the flavour lives in the bhunao.

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Watch how it's made

Video: Kerala Special Irachi Ishtu | Indiyavai Suvai | Kerala Traditional Food Recipe · on YouTube