Erachi Ishtu - Mutton Stew

Ingredients

500 gm - Mutton cubes with bones
8 - Green chili, slit in center
1 inch piece - Ginger ( chopped)
2 - Cinnamon stick
4 - Cloves
1 - Potatoes, cubed
1 tsp - whole pepper corns
1 - medium size onion sliced
2 to 3 sprigs - Curry leaves
One full coconut freshly grated or one can of coconut milk
salt to taste
oil

Method

1) Extract Coconut milk from the grated Coconut 3 times. First extract coconut milk with 1/2 a cup of water. Keep the first extracted thick milk for final garnish. Extract 2nd milk with 1.5 cup of water and keep aside. Extract third time with 1 cup water. Use third extract to cook the mutton in.

2)Pressure cook mutton in 3 rd extracted coconut milk, along with Potato, green chili, ginger, cinnamon, clove and salt to taste.

3)Now add the 2nd extracted coconut milk to the mutton and cook to a boil.

4) In another pan heat oil and saute onion, curry leaves, peppercorns. Fry onion till brown. Add this garnish to the mutton. Check the salt and adjust seasoning as required. Finally add the 1st extracted coconut milk and take off the stove.

Serve with Appam or puttu or ghee rice.

When using coconut milk in a can - Instead of extracted coconut milk, follow the same method. But add one cup of water instead of 3rd extract of coconut milk to cook the mutton. Then add one can of coconut milk and cook to boil. Garnish with onion, curry leaves and peppercorns.