Thought for Today
Kerala Mutton Fry Recipe
Ingredients:
- 500 grams mutton, thinly sliced (boneless)
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala powder
- A sprig of curry leaves
- 2 tablespoons coconut oil or any cooking oil
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Prepare Mutton:
- Clean the mutton slices thoroughly under running water. Pat them dry with a paper towel and set aside.
- Marinate Mutton:
- In a bowl, combine the mutton slices with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt to taste. Mix well to coat the mutton slices evenly. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
- Cook Mutton:
- Heat coconut oil or any cooking oil in a deep pan or skillet over medium heat.
- Add thinly sliced onions and sauté until they turn golden brown.
- Add slit green chilies and curry leaves. Sauté for a minute until fragrant.
- Add chopped tomatoes to the pan. Cook until they turn soft and mushy.
- Add the marinated mutton to the pan. Stir well to combine with the onion-tomato mixture.
- Simmer:
- Cover the pan and let the mutton cook over low to medium heat for about 45-60 minutes, stirring occasionally. The mutton should become tender and the masala should thicken.
- Fry Mutton:
- Once the mutton is cooked and the masala is thickened, uncover the pan and increase the heat to medium-high.
- Stir-fry the mutton for 8-10 minutes until it turns dark brown and slightly crispy. This step adds a delicious caramelized flavor to the mutton fry.
- Check Seasoning:
- Taste the mutton fry and adjust the salt and spices according to your preference. Add more red chili powder if you prefer it spicier.
- Garnish and Serve:
- Garnish the Kerala Mutton Fry with freshly chopped coriander leaves.
- Serve hot with steamed rice or chapati as a delicious South Indian side dish.