Kerala Easy Mutton Fry
A proper Kerala fry — mutton tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 4 servings
- 1/2 kg Meat — cut into pieces
- 1 tbsp Coriander powder
- 1 tsp Chilly powder
- 1/2 tsp Pepper powder
- 1/2 tsp Turmeric powder
- 1/2" piece Cinnamon (Karugapatta)
- 6 nos Cloves (Grambu)
- 2 nos Cardamom (Elakka)
- 2 tsp Vinegar
- 2 tsp Ginger — sliced
- 8 nos Garlic pods
- Salt, to taste
- 1/4 cup Oil
- 1/2 cup Onions — chopped
Preparation
Step 1
Grind together all the spices.
Step 2
Mix meat with all the ingredients except the oil and the chopped onions and marinate it for some time.
Step 3
Cook the meat with the masala covering the pan with a deep lid containing water.
Step 4
Add hot water to the meat occasionally through the lid.
Step 5
Cook till the meat is tender and the gravy is absorbed.
Step 6
Fry the onions in oil till golden brown.
Step 7
Toss in the meat and let the masala roast in the oil. Serve hot.
Tip
Whole spices — cardamom, cloves, cinnamon — go in early with the oil. They need time to infuse their flavour into the fat.
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