This pan-roasted mutton fry is made by cooking tender goat meat in caramelized onions, ginger, garlic and other spices. The meat is done when it is dark, spicy and falls off the bone. Pairs great with rice dishes and flat-breads alike or as a side with cocktails.
Ingredients:
To par-cook the mutton,
Mutton – 1 lb, bone-in and cut into small pieces
Onion – ¼ cup, chopped
Ginger – 2 tsp, chopped
Garlic – 1 clove, crushed and roughly minced
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – ½ tsp
Salt – ½ tsp
Water – 2-3 tbsp
To make mutton fry,
Oil – 3-4 tbsp, divided
Cumin seeds – 1 tsp, lightly crushed
Curry leaves – 2 sprigs, divided
Onion – 1 large, finely chopped
Ginger – 1 tbsp, thinly sliced
Garlic – 5-6 cloves, minced
Green chilies – 3-4, cut into rounds, divided
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1½ tsp
Garam masala powder – 1 tsp
Par-cooked mutton – 1 lb (see above for ingredients)
Salt – to taste
Black pepper powder – ½ tsp (or more as per taste)
Lemon juice – 2 tsp (freshly squeezed)
Method:
Find detailed recipe instructions in the link given below.
Full recipe: Mutton Chukka Varuval {South Indian Mutton Fry}