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 flatbreads alike or as a side with cocktails.
You will need:
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)
How to:
Wash the mutton well and cut into small pieces. Mix well with the other ingredients listed under "to par-cook the mutton" and add to a small pressure cooker. Cook on medium-high for 2-3 whistles, turn off the stove and allow pressure to be released naturally before opening the cooker. Alternately, you can cook the meat in a deep covered pot till tender, this will take anywhere between 30-40 minutes on medium heat.
Heat 3 tbsp oil in a large kadai, wok or saute pan. Add cumin seeds and the leaves from 1 sprig of curry leaves.
When they crackle, add onions, ginger, garlic and 2 chopped green chilies. Fry till onions are nicely browned.
Then add the turmeric, red chili, coriander and garam masala powders and saute for a few seconds.
Now add the par-cooked mutton along with all the gravy formed while cooking the meat. Season with salt.
Cook on medium-high heat to reduce any liquid. Keep stirring and tossing the meat to coat with all the spices.
When the mixture is fairly dry, add the rest of the green chilies, curry leaves and the remaining tablespoon of oil. Increase the heat slightly and roast the mutton in the oil. You are looking to get a nice sear on the pieces and reduce the masala so that no liquid is left at all. Check and adjust seasoning.
Sprinkle black pepper powder and stir to combine. Sprinkle lemon juice and remove from heat. Serve mutton fry hot with rice or rotis, raita and more lemon wedges.
Notes:
1. This recipe can be used to make lamb fry or beef fry as well. Lamb cooks really fast, so you may need to par-cook it for one whistle only.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/04/13/mutton-chukka-varuval-south-indian-mutton-fry/