Mutton Fry - Kerala Style

Mutton fry, this dish is from Kerala in Southern India. Though the dish says fry it does not mean that it’s fried in oil. In fact this dish required very less oil.

Mutton fry is a Kerala style of making meat in a dry gravy. Mutton is cooked with some Indian spices, curry leaves and coconut pieces. The addition of roasted coconut pieces brings out the flavor of the meat and given a unique taste to the dish.

My hubby is fond of my mutton fry, so I make this at least once a week. This is an authentic Kerala style mutton fry recipe that was handed over to me by my sister, who learnt from her Mother-in-law. This recipe involves fewer steps and can be prepared without much effort.

Ingredients:

Mutton / Lamb cubes, on the bone  - 750 grams

Coconut Oil  - 3 tablespoons

Red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Coriander powder – 2 tbsp

Garam Masala – 2 tsps

Ginger-garlic paste         - 2 tbsp

Curry leaves – 10 to 15 leaves

Mustard seeds – 1 tsp

Onion, thinly sliced – 4 medium

Salt to taste

Coconut, sliced and cut into small pieces - 1/2 cup

Preparation:

 Wash the mutton pieces and keep it aside. Heat a wide pan, add chilli powder, coriander powder and turmeric powder, slightly warm up the powders for 1 to 2 minutes (be careful not to burn the masala powder, otherwise the gravy will taste bitter). Now add this to the washed mutton pieces. Add salt, ginger & garlic paste and mix well, such that all the pieces are coated with the masala. Leave this aside for 1 hour after. After which transfer the mutton pieces to a pressure cooker and add 1 cup water. Close the cooker with lid and cook for 20-25 minutes or till 5-6 whistles are given out.

Heat a cooking pan and add oil, now roasted the coconut pieces when it started to change colour add mustard seeds and allow it to sputter.  When it’s crackled add onions and curry leaves, sauté till it becomes light brown.  Now add the cook mutton pieces and gram masala and mix well. Reduce the heat and allow it to cook till it reaches a dry consistency and is fried will. 

Turn off the heat and serve hot. This can be served with Parota’s, roti’s, naan’s, but it taste awesome with red rice and some mooru curry (tempered yogurt curry).