Mutton Roast

1. 1

   Step 1

   • a.Marinate the Mutton
   • b.In a large bowl, combine the mutton pieces with turmeric powder, Kashmiri red chilli powder, coriander powder, 1 tsp of the black pepper powder, 1 tbsp of ginger-garlic paste, and salt.
   • c.Mix thoroughly to ensure each piece is well-coated with the spices.
   • d.Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Step 2

   • a.Pressure Cook the Mutton
   • b.Transfer the marinated mutton to a pressure cooker. Add 1/2 cup of water and mix well.
   • c.Secure the lid and cook on medium-high heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is about 90% cooked and tender but still holds its shape.
   • d.Allow the pressure to release naturally. Once safe, open the cooker. Separate the mutton pieces from the cooking liquid (stock) and set both aside.
3. 3

   Step 3

   • a.Prepare the Roasting Masala
   • b.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • c.Add the coconut slivers and fry until they turn a crisp golden brown. Remove with a slotted spoon and keep aside.
   • d.In the same oil, add the sliced onions, shallots, and one sprig of curry leaves. Sauté patiently for 12-15 minutes, until the onions and shallots are deeply caramelized and golden brown. This step is crucial for the dish's color and flavor.
4. 4

   Step 4

   • a.Sauté Aromatics and Spices
   • b.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies to the pan. Sauté for 2 minutes until the raw aroma disappears.
   • c.Lower the heat and add the fennel powder and garam masala. Stir for 30 seconds until fragrant.
5. 5

   Step 5

   • a.Roast the Mutton
   • b.Add the pressure-cooked mutton pieces to the pan. Increase the heat to medium-high and stir-fry for 5-7 minutes, allowing the mutton to sear and get coated in the masala.
   • c.Pour in the reserved mutton stock and add the remaining 0.5 tsp of black pepper powder. Bring to a simmer.
   • d.Continue to cook, stirring occasionally, for about 10-15 minutes, until all the liquid has evaporated and the masala clings tightly to the mutton pieces, creating a semi-dry roast.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Stir in the fried coconut slivers and the remaining sprig of curry leaves.
   • c.Mix well and cook for another minute to combine the flavors.
   • d.Turn off the heat. Serve the Mutton Roast hot with Kerala parotta, appam, or steamed rice.

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