By- Purvi Rathod
Ishtu or Ishtew is quite likely to have come from the word “stew”. With a mild onion based stew like sauce mixed with whole spices.
So years back on a lazy Sunday, when my mom announced she would be making mutton with the much-dreaded vegetable Lauki. We Panicked !!
I was sure this would mean wasting the whole 1 kg mutton. I and my brother argued with her to stop experimenting with Nonveg recipes as she is a pure vegetarian and would never know what a big crime it would be to waste our beloved mutton.
She then told us it wasn’t something she was experimenting with but a very traditional dish which her mom used to occasionally make. To cut the long story short we were not disappointed. Years later my Mother-in- law made the same recipe and this time the taste wouldn’t just leave my taste bud.
So this is the traditional recipe of what we call Mutton and dudhi ishtew/Bottle Gourd and Lamb Stew:
For ½ kg Mutton, 250 gms of Bottle Gourd (Lauki)
2 medium size Sliced onions
Ginger garlic paste 1 tspoon
Garam masala powder- 1 tspoon
Turmeric powder – 1 tspoon
Red chilli powder – 1 tspoon
Tomato – 1 large
3-4 green chillies
Finely chopped Mint leaves – 1 cup
Coriander leaves – to garnish
2 tablespoon oil
Salt to taste
Marinate Mutton in green chilli, ginger and garlic paste. Along with freshly chopped mint and coriander leaves. Apply some salt and turmeric.
- This recipe was made in a cooker as Mutton require time to cook thoroughly. Put oil in the cooker and once it is hot, add finely sliced onions.
- Add condiments and garam masala as listed above in Ingredients
- Once the onion starts turning brown add the marinated mutton.
- Add bottle gourd and all the masalas as mentioned above.
- Add chopped tomatoes. Salt and cover the lid. Cook until mutton is done.
- Have it with hot ghee laden chappati or steamed rice.