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Mutton Fry | Mutton Sukka |
Mutton Roast
Andhra style Mutton Fry made with lamb meat & fresh
ground spice powders. It can be served with rice or as
a side in a meal.
© Swasthi's Recipes
3 hrs 50 mins 3 hrs 50 mins
3 Swasthi
Ingredients
seasoning
Prep Time Cook Time Total Time
Servings: Author:
300 grams mutton
(boneless tender meat or use 500 grams bone-in)
1 teaspoon oil
or ghee (clarified butter)
¼ cup onions
(very fine chopped or coarsely crushed)
1 ½ teaspoon ginger garlic paste
(refer notes)
¼ teaspoon salt
(refer notes, adjust to taste)
¼ teaspoon turmeric
¼ to ½ teaspoon red chili powder
( optional, for extra heat)
1 tablespoon meat masala
or garam masala as required (refer notes)
¼ cup water
2 tablespoons curd
/ yogurt (optional, to tenderize mutton) or any
meat tenderizer
1 tablespoon oil
or ghee
2 sprigs curry leaves
2 green chilies
1 clove garlic minced
(optional)
1 teaspoon meat masala
or garam masala as required (refer notes)
¼ teaspoon salt (or as required) For Meat Masala or use garam masala
Instructions
Make Meat Masala
Cook mutton
¼ to ½ teaspoon crushed black pepper
4 dried red chilies
(use as needed, less spicy variety)
3 tablespoons grated dried coconut
(copra, substitute with 2 tbsps
poppy seeds/khus khus or fresh coconut)
2 tablespoons coriander seeds
/ dhaniya
2 inch cinnamon
/ dalchini, thin sticks
4 to 6 cloves
6 green cardamoms
/ elaichi
1 teaspoon fennel seeds
/ saunf seeds (optional, refer notes)
¾ teaspoon cumin seeds
/ jeera
1. You may skip this section if you want to use garam masala. On a low
heat, dry roast coriander seeds, cinnamon, cloves, cardamoms and
dried red chilies. When you begin to smell them aromatic, add fennel
seeds and cumin seeds.
2. Roast them for a minute or so. Then add coconut or poppy seeds and
turn off the heat. Stir for a while and cool them completely.
3. Add this to a grinder jar and make a fine powder.
1. Wash mutton well under running water and drain it completely.
2. Add ginger garlic paste, turmeric powder, red chilli powder, salt, meat
masala (or garam masala), onions and salt as needed. You can also
add curd to tenderize the meat. Mix everything well and marinate for
at least 3 to 4 hours in fridge.
3. Pour ¼ cup water if pressure cooking. If cooking in a pot begin with
half a cup water and then keep adding more hot water as and when
required. Make mutton fry
Nutrition
Calories: 458kcal | Carbohydrates: 16g | Protein: 20g | Fat: 35g | Saturated
Fat: 13g | Cholesterol: 73mg | Sodium: 185mg | Potassium: 548mg | Fiber:
6g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 119.3mg | Calcium: 86mg |
Iron: 3.9mg
Mutton Fry | Mutton Sukka | Mutton Roast https://www.indianhealthyrecipes.com/mutton-fry-recipe/
4. Cook on a low heat for 10 mins. Then on a medium flame until the
mutton turns tender and is cooked completely. If cooking in a
pressure cooker, cook it for 5 to 6 whistles depending on your cooker.
5. Make sure mutton is cooked completely before you fry it otherwise it
turns rubbery. If you have used bone-in mutton, then the meat falls off
easily from the bone.
1. Heat a wide pan with ghee or oil. Add minced garlic if using, green
chilies, and curry leaves.
2. Saute until the garlic turns aromatic.
3. Add black pepper powder and the remaining meat masala (or garam
masala). Stir it well. I use up all the freshly ground spice powder, you
can add half of it and check if it is too spicy for your taste buds and
add the rest if desired.
4. Immediately pour the mutton with the left over stock.
5. Mix everything together and add salt if needed.
6. Cook on a medium heat until all the stock evaporates and the masala
clings on to the mutton. If you desire little gravy then turn off the stove
a bit early.
7. Serve mutton fry with rice or roti.
