Kerala Mutton Stew with Coconut Milk (Instant Pot)

Ingredients

• 1 tbsp coconut oil
• 2 cloves
• 1 inch cinnamon stick
• 1 star anise
• 3 green chillies (slit)
• 2 medium-sized red onions (chopped finely)
• 1 inch ginger (minced)
• 1 sprig curry leaves (divided)
• 500 grams mutton or lamb (bone or boneless, see notes)
• 1 tbsp black pepper powder (freshly ground)
• salt to taste
• 1 1/2 cup thin coconut milk ((see notes))
• 500 grams potatoes (chopped large chunks (3 to 5))
• 1 cup thick coconut milk ((see notes))

Instructions

1. 1

   saute: Turn on Sauté mode. Once Hot, add coconut oil, whole spices, green chillies, ginger, onions and a few curry leaves. Sauté until onions soften.

2. 2

   mix: Cancel Sauté. Add the mutton, freshly ground pepper, thin coconut milk and salt. Give it a mix.

3. 3

   pressure cook: Close the lid and set Pressure Cook mode on High for 10 to 12 minutes. 10 mins for younger/tender cuts, 12 for tougher cuts.

4. 4

   rest: Let pressure release Naturally for 10 minutes, then carefully do a Quick release.

5. 5

   pressure cook: Open and add the potato chunks, and once again, pressure cook on high for 2 to 3 mins, and then carefully do a Quick release.

6. 6

   mash: Open and mash some of the potato pieces with the back of the ladle to thicken the stew.

7. 7

   simmer: Turn on Sauté mode on Low and gently stir in the thick coconut milk. Simmer for 2–3 minutes until warmed through. Do not let it boil. Turn off and remove the inner pot to stop the cooking.

8. 8

   serve: Stir in the remaining fresh curry leaves before serving with idiyappam, porotta or rice and enjoy!