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Mutton Roast I

Ingredients

Mutton (clean and cut into small pieces)-1/2 kg

Ginger-1" piece

Garlic-6 cloves

Turmeric powder-1/2 tsp

Curry leaves-2 sprigs

Coconut(cut into small bits)-1/2 Cup

Coriander powder-3 tsp

Chilly powder-1 tsp

Pepper corns-8

Cinnamon-1" stick

Cloves-3

Coconut oil-2 tbsp

Salt to taste

Method

Add about 1 tbsp oil, turmeric powder, coconut bits and a few curry leaves to the mutton, mix well and

keep it aside.

Dry roast coriander powder, chilly powder, pepper corns, cinnamon and cloves and grind it to a paste

along with ginger and garlic. Now mix this paste with the mutton mixture, add salt and cook until

mutton is soft.( Add very little water, if cooking in a pressure cooker).

Heat oil in a pan, add the mutton with the remaining curry leaves and fry until they are dry.

II

Mutton 1/2kg

Grated coconut 1 cup

Red chilli 4-5, whole

Coriander powder 2 tbsp

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Turmeric powder 1/2 tsp

Black peppercorns 1/2 tsp, optional

Curryleaves

Crushed ginger & garlic 1 tbsp each

Onion 2 big, sliced finely

Tomato 2, sliced finely

Coconut oil

Salt

For Garnishing

Thengakothu(bite size coconut pieces)- 1/4 1/2 cup

Mustard seeds 1/2 tsp

Red chilli 2

Curry leaves

Heat oil in a pan & add grated coconut. Once the colour starts changing add red chilli, coriander powder,

turmeric powder, pepper corns & curry leaves. Fry this till the coconut becomes golden brown colour.

Let it cool. Grind the cooled coconut mixture into a smooth paste. Add 1-2 tbsp of water to this paste &

keep it aside.

Heat Oil in a pan & add crushed ginger & garlic. Fry it for a few minutes. Add onion. When the onion

becomes pale golden colour, add tomato. When tomato is cooked add the ground paste. Mix well. Add

mutton pieces and salt. Combine well & saute for 5 minutes. Add 1/2 cup water & cook till the mutton is

done.

Garnishing: Heat oil in a pan 7 splutter mustard, add thengakothu, red chilli & curry leaves. Fry for a few

minutes & pour it over the mutton curry. Serve hot with rice, chappathi, appam etc;

III

Mutton - 1 kg

Cinnamon(Karugapatta) - 3-4 sticks

Cloves(Grambu) - 6 nos

Chilly powder - 2 1/2 tsp

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Turmeric powder - 1/2 tsp

Pepper - 1 tsp

Ginger - 2" piece

Garlic pods - 6 nos

Small onions(Kunjulli) - 8 nos

Coriander powder - 1 tsp

Coconut oil - 2 tsp

Salt - As reqd

For seasoning:

Onion(big) - 1 nos

Green chillies - 4 nos

Preparation Method of Kerala Style Mutton Fry Recipe

1)Grind all the ingredients into a paste (except mutton).

2)Add salt.

3)Mix this paste with mutton and place it in a pressure cooker.

4)Add coconut oil and pressure cook for 3 or 4 whistles to come.

5)Open the lid and cook on low flame for 8 to 10 mins till dry.

6)Fry the mutton pieces in oil.

7)Saute onions and green chillies in another pan, till dark brown in colour.

8)Add the above mixture to the fried mutton.

:- Serve hot.

IV

ngredients:

1 kg Mutton

3-4 Cinnamon Sticks

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6 Cloves

2 tsp Chilly Powder

tsp Turmeric Powder

1 tsp Pepper

2 pieces of Ginger

6 Garlic Cloves

8 Small Onions (chopped)

1 Big Onion (chopped)

4 Green Chillies

1 tsp Coriander Powder

2 tsp Coconut Oil

Salt to taste

Black Pepper to taste

How to make Kerala Style Mutton Fry:

Make fine paste of all the ingredients excluding mutton, chillies and the big onion.

Flavor it with salt to taste.

Stir the mutton in the paste and Mix coconut oil. Pour it in the pressure cooker and cook until 3-

4 whistles comes.

Then cook uncovered for 8-10 min on low flame until it is dried up.

Heat oil in a pan and fry the mutton pieces.

Take oil in a fresh pan and shallow fry the big onion, green chillies until it turns deep brown. Mix

it with fried mutton.

Serve it hot.