This Moplah Mutton Ishtew (Stew) is easy to make. Especially, if you have a pressure cooker. If you don’t have a pressure cooker, it’s still easy. It just takes longer.
Like all stews, this is classic comfort food. But, unlike other stews, this Moplah Mutton Stew has an exceptional depth of flavour. Where does that depth come from? It comes from the subtle art of blending spices to perfectly suit the main ingredients.
Our friend Abida Rasheed is the masala (spice mixture) master behind this recipe. Abida is the queen of a cuisine called Malabar Moplah.
Moplahs are a community of Muslims who settled in North Kerala as far back as the 7th century C.E. As a Moplah food ambassador, Abida travels throughout India to introduce others to the food and to draw people’s attention to her lesser known part of Kerala – the North Coast between Kozhikode and Kunnar.
She is a great candidate for this job as she radiates hospitality. We loved spending an evening in her home learning a few of her recipes. She’s relaxed but in charge and her home is comfortable. Plus her kitchen is huge, well-equipped and very welcoming.
Abida says, “Cooking should be about taste, smell, and feel.” As you make this recipe, taste it for seasoning, smell it for aroma, and feel it for doneness.
We hope you love it as much as we do. And, here’s a pro tip: Look for our recipe for pathiri bread to sop up all the delicious gravy.