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Tender, succulent pieces of mutton pressure-cooked and then pan-roasted with a blend of aromatic South Indian spices. A fiery and flavorful dry curry that's perfect as a starter or a side with rice and sambar.
For 4 servings
Marinate the Mutton
Pressure Cook the Mutton
Prepare the Masala Base
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Tender, succulent pieces of mutton pressure-cooked and then pan-roasted with a blend of aromatic South Indian spices. A fiery and flavorful dry curry that's perfect as a starter or a side with rice and sambar.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 323.2 calories per serving with 35.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
Roast the Mutton
Finish and Garnish
Add 1 tsp of fennel seeds along with the onions. In the final step, use a freshly ground Chettinad masala blend instead of garam masala for a distinct, aromatic flavor.
Use coconut oil for frying instead of vegetable oil. Add 2-3 tablespoons of thinly sliced coconut pieces (thenga kothu) along with the onions and fry until they are golden brown.
Increase the number of green chillies for extra heat. Add a paste of 1 tbsp poppy seeds (khus khus) soaked in warm water along with the spice powders for a richer texture.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for forming red blood cells and preventing anemia.
Mutton is a good source of essential minerals like zinc and selenium, which play a key role in supporting a healthy immune system and protecting the body against infections.
One serving of Mutton Fry (approximately 170g) contains around 350-400 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Fry can be part of a balanced diet when consumed in moderation. Mutton is a great source of protein, iron, and B vitamins. However, it is also high in saturated fat and cholesterol. To make it healthier, use a lean cut of mutton and minimize the amount of oil.
Yes, you can. Cook the marinated mutton in a heavy-bottomed pot with a lid. Add about 1.5 to 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes or until the mutton is tender. The rest of the steps remain the same.
Bone-in pieces from the shoulder, ribs, or leg are ideal for Mutton Fry. The bones add immense flavor to the dish, and these cuts have a good balance of meat and fat, which keeps the pieces juicy after roasting.
This usually happens if the heat is too low during the roasting stage or if you didn't roast it long enough. Ensure you are frying on medium-high heat and continue to cook, stirring occasionally, until all the moisture has evaporated and the masala forms a dark, dry coating on the mutton pieces.
Store leftover Mutton Fry in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry it on a tawa or in a skillet over medium heat for a few minutes until heated through. Avoid using a microwave, as it can make the mutton chewy.