Meal Prep · South Indian
Mutton Fry
A spicy, tender, and intensely flavorful South Indian dry mutton dish, perfect as an appetizer or side.
Ingredients
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Step-by-step- Wash the mutton pieces thoroughly and drain well. Marinate with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, and 1/2 tsp salt for at least 30 minutes, or preferably an hour in the refrigerator.
- In a pressure cooker, combine the marinated mutton with 1/2 cup water. Pressure cook for 4-5 whistles on medium flame, then reduce heat and cook for another 10-15 minutes, or until the mutton is tender. Let the pressure release naturally.
- Once cooked, drain the mutton from the stock, reserving the stock for later use or other recipes. Keep the mutton pieces aside.
- Heat oil in a large heavy-bottomed pan or kadai over medium heat. Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.
- Add the remaining 1 tbsp ginger-garlic paste, green chilies, and curry leaves. Sauté for 2-3 minutes until the raw smell disappears.
- Reduce heat to low. Add coriander powder, cumin powder, red chili powder, remaining 1/2 tsp turmeric powder, garam masala, and black pepper powder. Sauté for 1-2 minutes, stirring constantly to prevent burning. If too dry, add a splash of the reserved mutton stock.
- Add the cooked mutton pieces to the pan. Increase heat to medium and fry the mutton with the masala, stirring frequently, until the masala coats the mutton well and the pieces are nicely browned and slightly crispy, about 15-20 minutes.
- Taste and adjust salt if needed. Garnish with fresh chopped coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380-420 kcal |
| Protein | 30-35 g |
| Fat | 20-25 g |
| Carbohydrates | 10-15 g |
| Fiber | 2-3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Mutton Fry in an airtight container. Ensure it’s not left at room temperature for extended periods.
Freezer Up to 3 months
Place completely cooled Mutton Fry in freezer-safe airtight containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
**Stovetop:** Reheat in a pan over medium heat, stirring occasionally, until heated through. Add a splash of water or oil if it seems dry. **Microwave:** Heat in short bursts, stirring in between, until piping hot.
Chef’s Corner
- For the best flavor and tenderness, marinate the mutton overnight in the refrigerator.
- Adjust the amount of green chilies and red chili powder to suit your preferred spice level. Using a mix of Kashmiri chili for color and regular chili for heat yields great results.
- Do not overcook the mutton in the pressure cooker; it should be tender but still firm enough to hold its shape during frying.
- Using coconut oil is highly recommended for an authentic South Indian flavor, but any neutral cooking oil can be used.
- Ensure the mutton pieces are well-drained after pressure cooking to achieve a crispy texture when fried.
