Mutton fry (south Indian style)
Mutton fry is a very popular and loved dish in all non-vegetarian homes. We call it gosht fry (mutton fry) in my home and we love to have it with plain rice and rasam. There are a few varieties of mutton fry like pepper mutton fry, capsicum mutton fry, dry mutton fry, etc. This mutton fry is very simple and can easily be prepared. It has no gravy and is dry. I have taken mutton with bones. If possible, ask your butcher to give some chops and delicate chewable bones. These when fried and eaten will be juicy and can be chewed easily. I always enjoy this mutton fry with plain rice along with a squeeze of lemon juice and some sliced onions.
- Mutton/lamb – 600 gms
- Water – 1 cup
- Chilli powder – 2 tsp
- Salt - as required
- Turmeric powder – 1/4 tsp
- Garam masala – 1 tsp
- Ginger and garlic paste – 1 tbsp
- Oil – 4 tbsp
- Fennel seeds – 1/2 tsp
- Onion (medium size) – 1
- Curry leaves – 20 to 25
- Green chillies (sliced) – 3
- Coriander leaves - 3 tbsp
- Slice the onion and chillies. Keep aside.
- Take a pressure cooker or any vessel and add all the ingredients one by one - mutton, spices, ginger and garlic paste, little salt and water.
- Cook until the mutton is well cooked.
- If it still has liquid, keep the lid open and cook the mutton until all the liquid is absorbed, but still has a bit of moisture left. Switch off and keep aside.
- Heat a kadai and add oil. When it gets warm, add onion, fennel seeds, curry leaves and green chillies. Fry well until it is caramelised, soft and golden in colour.
- Add the mutton pieces into the kadai. Simmer for about 10 mins with closed lid.
- If it is sticking to the bottom, add a little bit more oil and cook for about 2 to 3 mins on a medium flame until you get that roasted colour and oil starts to separate.
- Garnish with coriander leaves and serve it with rice.
- Instead of onions, you can also use shallots.
- Add more water if your meat requires more cooking until it is done.