Kerala x Britain
Mutton ishtu hotpot
Lancashire put the lid on; Kerala filled the pot.
100 minTime
39 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original579kcalsame
39 gproteinsame
7 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the coconut oil in a pressure cooker on medium heat. Crackle the whole spices and pepper, then cook the onion, ginger, garlic, chilli and curry leaves 6 minutes without browning.
- 2Add the mutton, thin coconut milk and 1 1/2 tsp salt. Pressure cook 5 whistles on medium heat, then let the pressure release naturally.
- 3Add the carrots and simmer 8 minutes. Stir in the maida mixed with the thick coconut milk and simmer gently 2 minutes.
- 4Meanwhile boil the potato slices in salted water 4 minutes and drain.
- 5Heat the oven to 200°C. Pour the stew into a deep baking dish and overlap the potato slices on top like roof tiles. Brush with butter and sprinkle the remaining salt.
- 6Bake in the oven at 200°C for 35 to 40 minutes.
Serve it like this
Scoop a portion with its potato lid intact into a shallow bowl, spoon extra stew around it and finish with a sprig of fried curry leaves.
