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Mutton fry (south Indian style)

Mutton fry is a very popular dish in every body’s house and is loved by all non-vegetarians. At home we call it as gosht fry (mutton fry), and we love to have it with plain rice and rasam. Each house has it own preparation for mutton fry. In mutton fry there are varieties like pepper mutton fry, capsicum mutton fry, dry mutton fry. This mutton fry is very simple and can easily be prepared. It has no gravy and it is very dry type. I have taken mutton with bones, if possible asks the mutton butcher, to give some chops and delicate chewable bones, which when fried and eaten, the bones will be juicy and can be chewed easily. I always enjoy this mutton fry on my plain rice with squeeze of lemon juice on it, with some sliced onions. In this mutton fry, I cook the mutton with spices and then roasted separately by adding oil in the kadai, no oil is added while cooking the mutton in a cooker.

Ingredients

  • Mutton/lamb – 400 gms
  • Water – 1 1/4 cups
  • Chilli powder – 2 tsp
  • Salt – as required
  • Turmeric powder – 1/4 tsp
  • Garam masala – 1/4 tsp
  • Ginger and garlic paste – 2 tsp
  • Frying

  • Oil – 4 tbsp
  • Onion (medium size) – 1
  • Curry leaves – 12
  • Green chillies (sliced) – 3

Method

  • First slice the onion and chillies, keep it aside.
  • Take a pressure cooker or any vessel, add all the ingredients one by one, mutton , spices, ginger and garlic paste, little salt and water and cook till the mutton is cooked well.
  • When the lid is opened and still water remains, keep the lid open and cook the mutton till it absorbs the liquid but still moisture should be there. Switch it off and keep it aside.
  • Now take a kadai, add oil, when it gets warm, add onion and curry leaves and fry well, till it is caramel and soft and fried well to golden colour, then add green chillies and fry for 1min and transfer it into a bowl and keep it aside.
  • Now transfer the mutton pieces into the same kadai in which onions were fried, add some more oil, if needed and roast for few minutes till it is roasted well and dry and starts leaving oil.
  • Now add the cooked onions and green chillies, mix well, stir it well.
  • If it is sticking to the bottom, stir it well with a spoon well, till you get that roasting colour on the mutton and it is mixed well with the onion mixture.
  • Serve it with rice or roti (chapathi).

Notes

  • Instead of onions, you can add shallots also.
  • At last can add coriander leaves for garnishing.
  • If you want can just roast the mutton with its masala itself, no need to add fried onions, curry leaves, green chillies separately.

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