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Tender, succulent pieces of mutton slow-roasted in a fragrant blend of South Indian spices until perfectly dry and caramelized. A flavourful side dish or appetizer that pairs wonderfully with rice or roti.
For 4 servings
Pressure Cook the Mutton
Prepare the Masala Base
Cook the Spices
Tender, succulent pieces of mutton slow-roasted in a fragrant blend of South Indian spices until perfectly dry and caramelized. A flavourful side dish or appetizer that pairs wonderfully with rice or roti.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 324.13 calories per serving with 35.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Roast the Mutton
Garnish and Serve
This recipe works wonderfully with chicken (use bone-in pieces and reduce pressure cooking time) or beef (may require longer cooking time).
For a coastal flavor variation, add 2-3 tablespoons of thinly sliced or grated dry coconut (kopra) during the last 5 minutes of roasting until they turn golden brown.
Incorporate a Chettinad twist by adding 1 teaspoon of fennel seeds (saunf) along with the onions and using a freshly ground masala of star anise, cinnamon, cloves, and stone flower.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Spices like turmeric, ginger, and garlic contain powerful anti-inflammatory and antioxidant compounds that can help strengthen the immune system.
One serving of Dry Mutton Fry contains approximately 510-530 calories, primarily from the mutton and oil. The exact count can vary based on the fat content of the mutton.
Dry Mutton Fry can be part of a balanced diet. Mutton is an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat and calories, so it should be consumed in moderation, especially for those monitoring their fat intake.
Yes, you can use boneless mutton. Reduce the pressure cooking time by 1-2 whistles as boneless meat cooks faster. The flavor will be slightly less intense compared to using bone-in pieces.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water and warm it in a pan over low heat until heated through. You can also microwave it.
This dish is very versatile. It serves as a great appetizer on its own or as a side dish with Sambar Rice, Rasam Rice, or plain steamed rice and dal. It also pairs well with Indian breads like roti, chapati, or parotta.
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