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).

Mutton Curry - Kerala Style

Mutton Curry  is a simple, yet delicious curry which is easy to put together.  This curry has the flavor of gram masala and richness of coconut milk. This is my favorite recipe when I want to cook a simple non-vegetarian meal for my family.

          The basic recipe for this curry is my Mother's so I know it is good as I grew up eating it. Mom would cook this mutton curry during weekends and everybody at home loved it. Mutton Curry can be served with pulav or rotis; but it even tastes delicious when served with just plain rice and raita ( a yogurt sauce with cumin powder, coriander leaves, pepper powder and some raw vegetables).

Ingredients:

Mutton / Lamb cubes, on the bone  - 750 grams

Oil  - 6 tablespoons

Red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Coriander powder – 2 tbsp

Garam Masala – 2 tsps

Fennel seeds / Saunf – 1 tsp

Mustard seeds – 1 tsp

Onion, thinly sliced – 4 medium

Tomato, pureed – 2 large

Salt to taste

Fresh Coconut, grated - 1/2 cup

Poppy seeds (khuskhus), soaked - 2 tbsp

Ginger-garlic paste         - 2 tbsp

Curry leaves – 10 to 15 leaves

Coriander leaves, chopped – 1 tbsp

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 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, then add mustard seeds and fennel seeds. When it’s crackled add onions and sauté lightly. Meanwhile, grind grated coconut and soaked poppy seeds to a fine paste and keep it aside. When the onion starts to turn golden brown add ginger & garlic paste and gram masala powder, sauté till the raw smell goes off. Now add the pureed tomato and cook for 4 to 5 minutes. 

When the oil starts to ooze out add the cooked mutton pieces along with the water. Allow it to boil. Check seasoning and add salt. After 8 to 9 minutes or when the gravy starts to thicken add curry leaves and ground coconut & poppy seeds paste. Turn of the heat when the gravy starts to bubble. Close the lid and allow it to rest for 10 minutes. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

This can be serves with rotis, parotas, pulav, ghee rice. 

Hyderabadi Mutton Biryani

Ingredients:

Mutton pieces - 500 grams

Basmati rice -  1 1/2 cups ( soaked for 30 minutes)

Bay leaves  -   2 nos

Green cardamoms   -  10 nos

Black peppercorns   -  1 tsp

Cinnamon  -  3 inch stick

Caraway seeds /shahi jeera - 1/2 tsp

Cloves   - 10

Onions sliced - 5 large

Tomatoes –  ½ cup

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Red chilli powder   -  1 tbsp

Coriander powder – 1 ½ tbsp.

Gram masala powder – ¾ tbsp.

Turmeric Powder – ½ tsp

Yogurt   - 1 cup

Fresh coriander leaves, chopped - 2 tbsp

Fresh mint leaves, chopped - 2 tbsp

Ghee - 4 tbsp

Salt to taste

Oil as required

Saffron /kesar , a few strands mixed  in 1/4 cup milk       

Method:

Prepare the rice-

Heat five to six cups of water in a deep pan.  To it add drained rice, salt and half of all the whole spices (bay leaves, cardamoms, black peppercorns, cinnamon stick )and cook till three fourth done. Drain and set aside.

Make fried onions-

Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper.

Marinate the meat –

Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the remaining wholes spices (caraway seeds, cinnamon stick, black peppercorns, cloves and green cardamoms), red chilli powder, turmeric powder, coriander powder, gram-masala powder,  half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

Cook the Meat-

Heat two tablespoons ghee in a pan, add marinated mutton and diced tomatoes.  Stir and cook on high heat for three to four minutes. Now reduce heat and cook till almost done with lid on.

Layering the rice –

Heat the remaining ghee in a thick-bottomed pan. Spread the mutton along with the gravy at the bottom of the pan, now spread the rice over the mutton as a layer. Sprinkle remaining mint leaves and fried onions. Sprinkle saffron milk. Cover with a lid and seal the sides of the lid with dough. Then cook it in low flame for 15 minutes.

Serve hot with a raita.

Shepherd's Pie

Shepherd's pie or Cottage pie is a savoury casserole, layered with cooked meat and vegetables, topped with mashed potatoes, and baked. This dish is traditionally made with lamb but American’s prefer it with beef instead.

I was introduced to this dish by one of my friend when I was in Canada. I enjoyed the dish and tried it of my own. My husband loved it and it’s now become one of his favorite dish. 

Here is a basic recipe for a simple ground lamb Shepherd’s Pie.

Things you need:
1.   1 kg - ground lamb/mutton
2.   1 big onion chopped
3.   1-2 cups of vegetables (chopped carrots/peas/corn kernels)
4.   1 kg potatoes
5.   8 tablespoons butter
6.   1 teaspoon Worcestershire/ Soya sauce
7.   1 teaspoon dried Italian herbs mix
8.   Salt & pepper for per taste

Preparation:
1.   Peel and quarter potatoes boil in salted water until tender (about 20 minutes)
2.   While the potatoes are cooking, melt 4 Tablespoons butter in large frying pan
3.   Sauté onions in butter until tender over medium heat (10 mins). Now add the cut vegetables
4.   Add ground lamb and sauté until no longer pink. Add salt and pepper. Add Worcestershire/ Soya sauce and finally add Italian herb and mix well
5.   Add half a cup of lamb broth or water and cook, uncovered, over low heat for 10 minutes, adding more broth/water as necessary to keep moist
6.   Mash potatoes in bowl with remainder of butter, add a pinch of salt & pepper and mix well
7.   Place the lamb and vegetable mix in baking dish. Distribute mashed potatoes evenly on top
8.   Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well
9.   Cook in 200 degree Celsius oven until bubbling and brown (about 30 minutes)
10.      Broil for last few minutes if necessary to brown.
11.      Serve Hot

[Recipe courtesy – Simple recipes]