Kerala Mutton Ishtu

A mild, aromatic stew with coastal warmth

Prep Time 40 min
Cook Time 25 min
Serving Size 2-3
Recipe Type Hob

Kerala Mutton Ishtu is a soothing blend of tender meat and creamy coconut milk, gently cooked to preserve its delicate flavours. The mutton is first softened in a light broth before being simmered with onions, potatoes, and green chillies. Whole spices infuse the stew with warmth, while a hint of tomato adds brightness and balance. Finished with rich coconut milk and fragrant curry leaves, this dish offers a mellow yet layered flavour profile—an elegant example of Kerala’s refined, understated approach to cooking.

Ingredients

Main:

Mutton (bone-in) – 750 g
Potatoes – 2 medium, cubed
Onion – 2 medium, sliced
Green chillies – 3–4, slit
Ginger – 1½ tbsp, julienned

Spices (Whole):

Green cardamom – 4
Cloves – 4
Cinnamon – 1 small piece
Black peppercorns – 1 tsp (crushed)

Coconut Base:

Thick coconut milk – 1½ cups
Thin coconut milk – 2 cups

Tempering:

Coconut oil – 2 tbsp
Curry leaves – 2 sprigs
Salt – to taste

Method

In a pressure cooker; add mutton, thin coconut milk and salt. Pressure cook for 7 whistles until tender.
Reserve the stock. Heat coconut oil in a heavy pot. Add whole spices and sauté gently.
Add onions, ginger and green chillies. Cook on low heat until onions turn soft and translucent.
Add cooked mutton with stock and potatoes. Simmer until potatoes are tender. Lower heat completely and continue to cook for 10 mins.
Add thick coconut milk and curry leaves. Simmer for 5 more minutes without boiling.
Serve hot with dosas or appams.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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