Mutton fry

MUTTON FRY

• Boneless mutton – ½ kg
• Curd – 1 tbsp [ optional ]
• Ginger garlic paste – 1 ½ tbsp
• Red chilli pwder – 1 ½ or 2 tsp or as per taste
• Turmeric – ½ tsp
• Garam masala pwdr – 1 tsp
• Coriander powder – 1 tsp
• Chaat masala – ½ tsp
• Lemon juice – 2 tsp
• Salt to taste
• Oil – 1 tbsp
• Curry leaves or coriander leaves to garnish .
• Onion rings and lemon to serve .

PREPARATION

1. Chop the mutton into small cubes .Clean ,wash ,rinse and soak in water for 5 mins for excess blood to be removed. Again rinse and wash. Keep in a colander for excess water to be drained .
2. Take the mutton in a mixing bowl add all the masala pwdrs + salt one by one as shown in video .
3. Mix well with clean hands . Marinate for min 30 mins or overnight .

METHOD

Take the marinated mutton in a cooker and  add ½ cup water .[ no oil ]

Pressure cook till soft .

First whistle on high ,next 2 or 3 whistles on low depending on the size and qualtity of mutton.

Allow the pressure to release on own .

Open the cooker ,if any water then keep the cooker without lid on medium flame till complete water evaporates .[ stir in between ]

Heat 1 tbsp oil in a pan ,add the cooked mutton .

Stir fry for 2 mins till the mutton is roasted from all sides.

Mutton fry is ready to serve .

Drizzle the lemon juice and sprinkle the chaat masala

Off the flame and garnish with curry leaves or coriander leaves + onion rings .

Goes well as a stuffing with pav and green chutney .

NOTES

1. U can use mutton with bones.
2. Cooking time differs depending on the quality of meat and size.
3. Adjust masalas as per taste .
4. It tastes like boti kebab .
5. Can be use for stuffing in mutton rolls.

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