Mutton Kanti

Name: Mutton Kanti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in, medium pieces); 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 3 pcs green chili (slit); 2 tbsp ginger-garlic paste; 12 pcs curry leaves; 2 tbsp coriander leaves (chopped); 2 tbsp oil; 0.5 tsp fennel seeds; 1 tsp black pepper powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for pressure cooking); 1 tbsp lemon juice

RATING

4.3/5(35)

TASTE SCORE

8/10

A spicy South Indian-style mutton fry where tender pressure-cooked meat is tossed with onions, green chilies, black pepper, and curry leaves until the masala clings to every piece. Rich, bold, and made to share with a larger meal.

PREP

20m

COOK

40m

SERVES

1 KATORI

456 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton and drain well.
2.Slice the onions thinly and chop the tomato finely.
3.Slit the green chilies and chop the coriander leaves.
pressure cook · ~25 min
Pressure cook the mutton.
1.Add mutton, 1 tbsp ginger-garlic paste, turmeric powder, half of the salt, and water to a pressure cooker.
2.Mix well and cook on medium heat until the mutton is tender, about 5 to 6 whistles.
3.Let the pressure drop naturally, then open and keep the cooked mutton with its little remaining liquid aside.
TIPCook just until tender. Overcooked mutton can break apart when you toss it in the masala.
saute · ~10 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add fennel seeds and curry leaves and cook until fragrant, about 20 seconds.
3.Add sliced onions and green chilies and cook until the onions turn light golden, 6 to 8 minutes.
4.Add the remaining ginger-garlic paste and cook for 1 minute.
saute · ~5 min
Build the masala.
1.Add tomato and cook until soft and pulpy, about 4 minutes.
2.Add red chili powder, coriander powder, black pepper powder, garam masala, and the remaining salt.
3.Mix well and cook for 1 minute so the spices lose their raw smell.
TIPKeep the heat medium while adding the powders so the pepper and chili do not burn.
saute · ~10 min
Toss the mutton with the masala.
1.Add the cooked mutton along with the remaining cooking liquid to the pan.
2.Mix well so the masala coats every piece.
3.Cook uncovered on medium heat, stirring often, until the liquid reduces and the dish turns semi-dry, 8 to 10 minutes.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the lemon juice, and scatter the coriander leaves over the top. Give it a final toss.
serve
Serve hot.
Serve Mutton Kanti hot as a spicy side with rice, biryani, dosa, or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan for the final fry so the mutton sears lightly instead of steaming in its own liquid.
2
Pressure-cook only until just tender; the pieces should hold their shape because they cook again in the masala.
3
Slice the onions thin and evenly so they soften and turn light golden without leaving the fry patchy.
4
Keep only a little cooking liquid with the mutton; too much will make the dish gravy-like instead of semi-dry.
5
Add the lemon juice only after switching off the heat to keep its brightness from turning bitter.
6
If the pepper tastes harsh, let the fry rest 5 minutes before serving; the heat mellows as the masala settles.
7
This dish reheats well; warm it in a pan, not the microwave, to bring back the clingy masala texture.