Kerala Mutton Fry
Pan-fried until the edges go dark and crispy, this mutton fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 4 servings
- 1 kg Mutton pieces
- 2 tbsp Red chilli powder
- 1 tbsp Turmeric powder
- 2 tbsp Fennel seeds perumjeerakam
- 10 Garlic pods
- Curry leaves, a few
- Oil and Salt, to taste
Preparation
Step 1
Fry Fenugreek seeds in a pan for 5 secs.
Step 2
Grind together Red Chilli, Turmeric, fried fennel seeds, Garlic and make a smooth paste.
Step 3
Add 1-2 tbsp water to the paster and mix thoroughly.
Step 4
Add the Mutton pieces to the paste and Stir everything together thoroughly.
Step 5
Cook the marinated mutton pieces in a pressure cooker (do not add water in the cooker) under medium flame until the Mutton is cooked well (usually 10-12 whistles).
Step 6
Pour oil into a kadai and heat it and fry the cooked mutton pieces in oil.
Step 7
Serve the hot fried mutton with rice/roti.
Tip
If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.
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