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Tender, succulent pieces of mutton slow-roasted in a fragrant blend of Kerala spices, coconut slivers, and curry leaves. This semi-dry dish is a true classic, bursting with bold flavors and a peppery kick. Perfect with parotta or rice.
For 4 servings
Marinate the Mutton
Pressure Cook the Mutton
Prepare the Roasting Masala
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Tender, succulent pieces of mutton slow-roasted in a fragrant blend of Kerala spices, coconut slivers, and curry leaves. This semi-dry dish is a true classic, bursting with bold flavors and a peppery kick. Perfect with parotta or rice.
This kerala recipe takes 85 minutes to prepare and yields 4 servings. At 455.71 calories per serving with 53.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Spices
Roast the Mutton
Garnish and Serve
Add 1 large potato, cubed, to the pressure cooker along with the mutton for a more wholesome dish.
Increase the amount of black pepper powder to 2 tsp and add a couple more green chillies for extra heat.
This recipe works perfectly with beef. Follow the same instructions, adjusting the pressure cooking time as needed for the cut of beef.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The blend of spices like turmeric, ginger, and black pepper contains powerful antioxidants and anti-inflammatory compounds that can help support a healthy immune system.
One serving of this Mutton Roast (approximately 225g) contains around 450-550 calories, depending on the fat content of the mutton used.
Mutton Roast can be part of a balanced diet when consumed in moderation. It is an excellent source of protein and iron. However, it is also high in saturated fat and calories, primarily from the mutton and coconut oil. It's best enjoyed as an occasional indulgence.
Absolutely! This recipe is famously made with beef in Kerala, known as 'Beef Ularthiyathu'. Simply substitute mutton with beef and adjust the pressure cooking time accordingly, as beef may take longer to become tender.
The signature dark color comes from two key steps: deeply caramelizing the onions until they are golden brown, and slow-roasting the mutton with the masala until the moisture evaporates. If you rush the onion sautéing, the final dish will be lighter in color.
Leftover Mutton Roast can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry.
'Thenga kothu' are small slivers of fresh coconut. They add a wonderful texture and a slightly sweet, nutty flavor when fried. While you can skip it if unavailable, it is highly recommended for an authentic experience.