- Submitted by Dahlia
(Aatu Erachi Varuval)
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Few days back I shared my recipe of Mutton Chukka, which is a type of mutton fry. In that cooked mutton is roasted with the onion-tomato masala and a blend of spices. Today I am going to share another type of Mutton Fry, where mutton is coated with some spices and shallow fried. We do not add any onion or tomato to give that binding masala. The fried mutton pieces are first cooked until soft and then fried till the outside gets cripy. Its a delicious dish to enjoy as such. It also makes a great combo with white rice and rasam, dal or with curd rice.
This Mutton Fry can also be served as a rich appetizer. Mutton shrinks up drastically. So think twice before serving as a starter. I usually prefer to serve with some rice dish. Another great way is to use it as a stuffing to make sandwiches or wraps. Do try this tasty mutton fry and serve it in your favorite way.
Recipe for Mutton Fry
Preparation time: 15 minutes
Cooking time: 45 minutes
- Mutton - 1 kg (app. 2 lb)
- Red Chili Powder - 2 tbsp
- Turmeric Powder - 1/2 tsp
- Garam Masala Powder - 1 tsp
- Fennel seeds - 1 tbsp
- Garlic - 10 to 15 cloves
- Ginger - 1" piece
- Green chilies - 2
- Salt - to taste
- Curry leaves - 2-3 springs
- Oil - 4 tbsp
- Lemon juice - 1 tbsp
- Water - 1/4 cup
- Fresh Curry Leaves, Green chilies - for garnish
- Wash the mutton pieces well. Coarsely crush the garlic, ginger, green chilies and fennel seeds.
- Add salt, lemon juice, coarsely crushed paste, turmeric powder, red chili powder, garam masala powder and turmeric powder to this mutton.
- Rub with your hands over all the pieces. Those who prefer extra spicy can add some black pepper powder also.
- Take this mutton in a pressure cooker with just 1/4 cup water. Mutton willcook in its own juices but if you are scared like me, add just 1/4 cup of water and not any more.
- Cook for 5-7 whistles or until it becomes tender.
- You can reserve the stock for making soup or rasam. However, I like to switch on the cooker again and cook it without lid until all the moisture is absorbed. This intensifies the flavours of the mutton.
- Heat oil in a heavy bottomed frying pan. Add some curry leaves and the cooked mutton pieces. Add it along with all the spices.
- Fry the mutton pieces till it turns deep brown colour and crispy.
- Garnish with fried curry leaves, slit green chilies and lemon wedges.
Detailed Steps to make Mutton Sukka
Wash the mutton pieces. Coarsely crush the garlic, ginger, green chilies and fennel seeds.
Add salt, lemon juice, coarsely crushed paste, turmeric powder, red chili powder, garam masala powder and turmeric powder to the mutton pieces.
Rub the spices with the mutton pieces.
Take this mutton in a pressure cooker with just 1/4 cup water.
Cook for 5-7 whistles. After the pressure releases, switch on the cooker again and cook till all the moisture is absorbed.
Heat oil in a heavy bottomed frying pan.
Add some curry leaves and the cooked mutton pieces. Fry for 5 mintes on high flame till it turns brown and crispy. Toss it in between so that all sides get uniform colour. Remove it and enjoy.
While you will surely enjoy the mutton fry, you can enjoy something else which I do often. Take some white rice, stir fry in the same pan in which you fried the mutton. Add some salt and red chili powder to taste. Enjoy this rice coated with all the flavors.
Serving Mutton Fry
- Mutton Fry can be served as an appetizer.
- It is an awesome combination with some curd rice or white rice and rasam or dal. It also goes well with ghee rice, pulao, boiled tapioca etc.
- It can also be used to make sandwiches or wraps.
More Mutton Recipes