Mutton Fry

Mutton fry is a delectable and succulent cuisine enriched with aromatic Indian spices. Most people shy away from beef and mutton dishes,because of the time it takes to cook with the right amount of tenderness.

However this recipe prepares the entire meal in 45 minutes, and it would not be lacking in taste by any measure. This mutton fry recipe will leave you with a soft, juicy, and spicy meal by the time you’re done making it. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits:

Mutton or goat meat is used to make a wide variety of special cuisines and dishes. Surprisingly, the usage of mutton is not as common in American and European culture–with the exception of Mexican–as it is in Asian.

While food prepared using goat meat is delicious beyond words, it also carries various health benefits with it. For one, mutton is one of the leanest meats and the amount of fats in it is even lesser than that found in chicken. Chicken and beef has become largely factory farmed products, whereas goats are still safe from this stigma and are farmed locally. This means, goat meat is free from injected hormones.

Ingredients

tsp ginger garlic paste: 1 1/2

tsp chili powder: 2

cup water and more of needed: 1

tbsp ulavacharu paste (optional): 2

gm mutton(chopped into small pieces): 500

tsp turmeric powder: 1

tbsp vegetable oil: 4

salt to taste

cloves: 6-7

green cardamom: 6-7

curry leaves: 10-15

sliced green chilies: 4-5

tbsp oil: 3

inch cinnamon stick: 1

tsp garam masala: 2

finely chopped onion: 1

Fresh chopped coriander for garnishing

How To Make Mutton Fry

1. In a pressure cooker pot, heat 4 tablespoon of oil. Stir fry the mutton until light brown and juicy.
2. Addsalt, ginger-garlic paste, and chiliandturmeric powder along withulavacharu pastein the pan.
3. Reduce the flame and let the mutton cook in the spices for 8-10 minutes. Stir occasionally.
4. Add 1 cup of water in the pot, cover the lid and pressure cook the mutton for 20-25 minutes, or up to4-5 whistles. If the mutton has not tendered, add water and cook some more.Set aside when done.

   How to cook the base:

   1. Heat oil in a pan and add cloves,green cardamom, and cinnamon stick, and fry for half a minute.
   2. Stir in thesliced green chilies, curry leaves and onions and sauté the contents for 5-6 minutes. Season with salt to taste.
   3. Reduce the flame and cook some more for 6-8 minutes, or until the onions are soft and translucent.
   4. Add the tendered mutton in the pan, and stir well to combine.
   5. Spice it up with 2tsp of garam masala, cover the pan and let the mutton cook for 7-8 minutes.
   6. Transferthe mutton to the serving dish, adorn with coriander leaves and serve hot.

   Trivia:

   • Garam masala is an essential part of Asian cookery, and is often the core ingredient of many cuisines.
   • Garam masala is often referred to as the king of Indian spices.
   • As tasty and interesting garam masala makes the food, it is nothing but a blend of various spices. A large number of Asian householdsprepare Garam Masala at home.