Mutton fry | Mutton sukka | Mutton roast

Mouton fry recipe with video & stepwise photos – Linear & flavourful Andhra style mutton roast. Despite acquiring several requests for mutton sukka, I was unable to share them since mutton is not often on that point on our menu. On that point are so some ways mutton fry is successful in Andhra homes supported on the part.

The one I am sharing present is my mumm's formula and is made with BASIC ingredients. It is not too spicy nor hot and is just made with very little ghee (drawn butter) which brings out the flavors of spice powders and em.

However if you are non going to serve it far away, then it is good to make it with any cooking oil.

This mouton fry terminate be served as a appetizer or as a side with rice, chapathi/ roti/ paratha. I induce made information technology to a dry dish, But if you like to rich person a bit more of godsend, just now take it off from the pan a bit early without evaporating the windfall completely.

The most important ingredient in that dish is dried coconut (copra) which lends a unequalled aroma and taste. Withal if you act not have it, you can buoy also replace it with poppy seeds operating room fresh coconut.

Both these substitutes do non lend that specific aroma as dried coconut. If you do not take in some dried coconut and poppy seeds, so you pot just skip it. Information technology will still taste good.

Prefer tender & bone-in mut as it tastes the topper.

Preparation for mutton nipper

1. To make this dish, we will deman to dry roast & pulverization the spices. Alternately you can as wel apply any other readymade mutton masala or garam masala. Bone dry roast Chinese parsley seeds, red chilies, cinnamon, cloves and cardamoms until lightly roasted. Then ADD fennel seeds and cumin. Saute for a Fukien. Add coconut OR poppy seeds and switch off the heat. Cool all these and make a fine powder.

2. Wash mouton and drain completely. Add ginger garlic paste, salt, turmeric and half of the masala powder prepared above. I role 1 tsp ghee for feel and this is facultative. You can also use ¼ to ½ teaspoon chilly powderize if you prefer the dish fiery. If using some else masala pulverize delight check the instructions on the pack. For about brands you fundament habituate about 3/4 to 1 tbsp masala powder.

3. Mix everything well. You terminate also use curd/ yogurt or any meat tenderizer. I have not used whatsoever here every bit I have misused lamb meat which was ship's boat. Marinate and refrigerate for 3 to 4 hours. I commonly suspend for 30 mins and carry on. But IT is highly suggested to use curd and marinate for 3 to 4 hrs if the meat used is non tender.

4. Pour water and mix.

5. Cook on a low heating plant for 10 mins and then on a medium heat until soft. You can perform this in a pot or pressure cooker. I blackmail cooked for 5 whistles, this May diverge depending happening your cooker.

6. Mut essential be cooked soft and must fall murder the bone easily. If exploitation boneless mutton then try to slew a piece with forking you must live able to jazz easily.

How to make mutton fry

7. Heat a trash with ghee or oil. If not going to consume straightaway then use oil. Add ail (optional), green chilies and dress leaves. Saute well until all the 3 ingredients smell good.

8. Add pepper powder and the other half mutton masala powder. If victimisation ready made powder, return fear non to usage a lot. You buttocks as wel skip using masala at this arrange if you do non prefer. Stir the masala in ghee/oil.

9. Pour the cooked mutton on with the stock (mutton broiled water).

10. Add salt if needed. Mix and cook until the godsend thickens and masala clings on to the mutton. You crapper turn off the stove at any stage

11. Andhra mutton tyke is made dry, all the masala clings to the mutton. Bi murder the heating plant. If you like you can buoy also add some chopped coriander leaves.

Attend mutton fry with lemon juice sprinkled. It can be served with Sir Tim Rice or roti surgery clams.

For more Indian mutton recipes, you buttocks check
Mutton curry
Easy mut biryani
Keema recipe
Mutton korma
Keema kabab

Recipe card

• ▢ 300 grams mutton loving , (prefer bone-in)
• ▢ 1 teaspoon oil or ghee (drawn butter)
• ▢ ¼ cupful onions (very finely shredded or coarsely crushed)
• ▢ 1 ½ teaspoon colored garlic spread (refer notes)
• ▢ Salt as needful (bear on notes)
• ▢ 1 tablespoon garam masala or mutton masala (refer notes)
• ▢ ¼ teaspoon turmeric
• ▢ ¼ to ½ teaspoon Red chili powder ( optional, for extra heat)
• ▢ ¼ cup water
• ▢ 2 tablespoons curd / yogurt (optional, to tenderize mutton) or any meat tenderizer

seasoner

• ▢ 1 tablespoon oil or ghee
• ▢ 2 sprigs curry leaves
• ▢ 2 green chilies
• ▢ 1 clove garlic minced (optional)
• ▢ garam masala or em masala (use as needed, refer notes)
• ▢ Salt if necessary
• ▢ ¼ to ½ teaspoon pitch-black capsicum powder

Garam masala or meat masala (refer notes)

• ▢ 4 dried ruby-red chilies (use pro re nata, less spicy mixed bag)
• ▢ 3 tablespoons grated dried coconut (copra, substitute with 2 tbsps poppy seeds/khus khus or fresh coconut)
• ▢ 2 tablespoons coriander seeds / dhaniya
• ▢ 2 edge in Ceylon cinnamon tree / dalchini, thinly sticks
• ▢ 4 to 6 cloves
• ▢ 6 green cardamoms / elaichi
• ▢ 1 teaspoon finocchio / saunf seeds (optional, refer notes)
• ▢ ¾ teaspoon cumin / jeera

Cooking mutton

• ▢

  Wash em healthy under gushing H2O and drain information technology completely.

• ▢

  Add ginger garlic paste, Curcuma longa powder, red chili powderize, salt, garam masala, onions and salt as required. You can also minimal brain dysfunction curd to tender the meat. Merge everything well and marinate for at least 3 to 4 hours in fridge.

• ▢

  Pour ¼ cup pee if pressure cooking. If cookery in a pot begin with half a cup water and then keep adding more hot piddle as and when required.

• ▢

  Cook on a low heat for 10 mins. And so along 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.

• ▢

  Make sure mutton is cooked completely before you fry information technology differently IT turns rubbery. If you take in used bone-in mutton, then the nitty-gritt falls off easy from the grind away.

Making mutton fry

• ▢

  Heat a wide Pan with ghee or oil. Add up minced ail if using, cat valium chilies, and dress leaves.

• ▢

  Saute until the garlic turns fragrant.

• ▢

  Add pepper powder and the unexpended garam masala. Splash it well. I use upward all the freshly ground zest pulverization, you potty add half of it and check if it is too spicy for your taste buds and tot up the rest if desired.

• ▢

  Immediately pour down the em with the odd stock.

• ▢

  Mix everything together and add salt if needed.

• ▢

  Cook happening a sensitive heat until every last the stock evaporates and the masala clings along to the mutton. If you desire little gravy then turn off the kitchen stove a bit rude.

• ▢

  Serve mutton fry with rice or roti.

GINGER GARLIC PASTE: To make ginger garlic paste you can rankl 1 inch piece of fresh ginger and 4 medium garlic cloves. Use a mitt pestle and make a fine paste.

SALT: I utilised about ¼ tsp pink salt for marination. Another ¼ tsp tsp while sauteing. If victimisation regular SALT, you may deman less. Coiffure adjust the qty PR.

GARAM MASALA: If you cannot build the fresh spicery powderise from the recipe card to a higher place, then use any strange good garam masala, mutton masala or meat masala as desired following the instructions happening the pack for qty. If making the spice powder from the above formula, so enjoyment 1 tbsp piece cooking mutton and the reside bring it piece frying. If you do not like also many spices in your dish, past use only as necessary while sauteing.

SPICES: fennel seeds, cumin, cardamoms and cinnamon are used to tone descending the heat in the dish, so do not skip them.

Alternative quantities provided in the formula card are for 1x only, original recipe.

For incomparable results be my detailed in small stages photo instructions and tips in a higher place the recipe card.

Nutrition Facts

Mutton child | Mutton sukka | Mutton roast

Amount Per Serving

Calories 458 Calories from Corpulent 315

% Daily Appreciate*

Fat 35g 54%

Drenched Fat 13g 81%

Cholesterol 73mg 24%

Sodium 185mg 8%

Potassium 548mg 16%

Carbohydrates 16g 5%

Fiber 6g 25%

Kale 5g 6%

Protein 20g 40%

A 685IU 14%

Vitamin C 119.3mg 145%

Calcium 86mg 9%

Iron 3.9mg 22%

* Percent Daily Values are based on a 2000 gram calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi's Recipes. My intention is to help you cook great Indian food with my time-tested recipes. Later on 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a initiate or an experienced James Cook I am sure Swasthi's Recipes will assist you to enhance your preparation skills.
Read more..

POPULAR RECIPES

FEATURED RECIPES

Share this post