Petitchef

Kerala mutton roast

Main Dish
3 servings
20 min
40 min
Very Easy

Ingredients

Number of serving: 3
Mutton(Goat Meat)- 2 libra

Big onion - 1 chopped(18-20 Shallots preferred)

Tomato - 2 chopped

Fresh Ginger minced - 1 tablespoon

Garlic Cloves - 2 minced

Green chillies - 4 split

Chilly Powder - 3/4 teaspoon

Turmeric Powder - 1/2 teaspoon

Coriander Powder - 1/2 teaspoon

Meat masala - 1/2 teaspoon

Salt to taste

Mustard seeds - 3/4 teaspoon

Curry leaves - 3 sprigs

Thin Coconut slices - 3/4 cup

Coconut oil for cooking


For marinating mutton:

Ground roasted spices(Recipe follows)

Chilly powder - 1 teaspoon

Turmeric Powder - 3/4 teaspoon

Coriander Powder - 1 teaspoon

Meat masala - 1 teaspoon

Ginger Garlic paste - 1.5 teaspoon

Salt to taste


For ground roasted spices:

Cinnamon stick - 2 each 2.5" long

Cloves - 7

Cardamom seeds - 1/4 tsp

Star anise - 1

1/2 nutmeg

Fennel seeds - 1.5 tablespoon

Preparation

  • Dry roast the ingredients mentioned above at medium heat until the colour slightly changes and you get the aroma of roasted spices. Cool and grind to a fine powder.
  • Marinate mutton with the above roasted spices and all other ingredients mentioned above under marinade. Keep marinated mutton for at least 30 minutes.
  • Cook mutton in a pressure cooker adding little water. Keep aside. Add some oil in a pan and roast the coconut slices until the raw smell goes. Keep aside. Add oil to the same pan and splutter mustard seeds.
  • Add freshly torn curry leaves and saute till it turns crisp and gives out aroma.
    Add chopped onions/sliced shallots along with green chillies and saute till onions turn brown.
  • Add ginger garlic paste and saute till the raw smell goes. Add chopped tomatoes and cook till it turns mushy. Add chilly powder, turmeric powder, coriander powder, meat masala, salt and mix everything together and saute till raw smell of spices go.
  • Add cooked mutton along with water obtained from pressure cooking along with coconut slices. Mix everything well.
  • Increase heat to high and saute till the water has evaporated and dish turns dry. You'll need to keep stirring at intervals to prevent mutton from sticking to the bottom of the pan. When the dish has turned dry and the dish has turned dark brown, remove from heat. Serve hot with Appam/Idiappam/Steamed Rice with ghee.

Photos

Kerala Mutton Roast, photo 1Kerala Mutton Roast, photo 2Kerala Mutton Roast, photo 3Kerala Mutton Roast, photo 4Kerala Mutton Roast, photo 5Kerala Mutton Roast, photo 6Kerala Mutton Roast, photo 7Kerala Mutton Roast, photo 8Kerala Mutton Roast, photo 9Kerala Mutton Roast, photo 10




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