Mutton dry roast prepared in Kerala style is one of my signature dish that I thought of sharing it here. Mutton or goat meat when cooked with perfect balance of whole spices and condiments gives you an amazing outcome. This recipe involves bit of slow cooking process, which allows the meat to infuse the flavours into the gravy and also for the meat to absorb all the flavours from the spices.
I have used the boneless mutton for this recipe which I feel is the perfect candidate but you can also make it with the bone in pieces. The meat is marinated with few spices and left aside for almost an hour and then seared to let the meat retain its moisture. Next is cooking the meat with spices and condiments and slow cooking till all the spices and the meat is cooked to perfection. Once we achieve this the next step is to dry roast the gravy and then comes the final touch that’s the tempering and this step makes the recipe complete and more delicious.
Let’s checkout the detailed recipe below and let me know in the comments below if you like it.
Preparation time: 1 hour
Cooking time: 1 hour
- Mutton: 500 g
- Red onions: 3 sliced
- Crushed tomatoes: 1/2 cup
- Ginger garlic green chilli paste: 1 n 1/2 tbsp
- Curry leaves: few sprigs
- Coriander leaves: 1 tbsp finely chopped
- Bay leaf: 1
- Cinnamon stick: 1 small piece
- Green cardamom: 2
- Cloves: 4
- Star anise: 1
- Coriander seeds: 1/2 tsp crushed
- Turmeric powder: 1/2 tsp
- Kashmiri chilli powder: 1tbsp
- Coriander powder: 1 n 1/2 tbsp
- Garam masala: 1 tsp
- Meat Masala: 2 tsp
- Black pepper powder: 1 tsp
- Fennel seeds:1tsp crushed or whole
- Salt: to taste
- Coconut oil: 3tbsp
- Turmeric powder: 1/2 tsp
- Meat masala: 1tsp
- Ginger garlic crushed: 1tbsp
- Salt: 1tsp
- Shallots: 3 sliced
- Coconut Slices: 2 tbsp
- Dry red chillies: 2 halved
- Curry leaves : few
- Mustard seeds: 1tsp
- Coconut oil: 1tbsp
- Make medium size cubes of mutton if using boneless Or you can use medium size bone in pieces. Marinate the meat with turmeric powder, meat masala, ginger garlic crushed and salt and keep aside for at least an hour.
- Heat a wok or skillet, add a tbsp of coconut oil. Add the marinated mutton pieces and sear them for around 5 to 6 mins on high heat, stirring gently intermittently till all the surface starts to turn brown.
- Transfer the meat to a bowl and keep aside. In the same pan add 2tbsp of oil, add all the whole spices ( cinnamon,cardamom,crushed coriander seeds, bay leaf, cloves, star anise).
- Toss the spices for few seconds and add crushed ginger garlic and green chilli paste and curry leaves ,sauté for 1 to 2 mins or till the raw smell goes off.
- Add onions with some salt and sauté till the onions turn golden brown, lower the heat and add the dry spice powders ( turmeric powder, chilli powder, coriander powder and garam masala. Mix them well with the onions and roast the spices for around 2 mins, sprinkle some water in between.
- Add the crushed tomatoes, you can also add chopped whole tomatoes and let it cook for 5 mins. Add a cup of hot water and cover and cook for 10 mins.
- Next add the seared mutton pieces and mix well with the masala, cover and cook again for 10 mins.
- Open the lid and add meat masala, crushed fennel seeds and a cup of hot water, give it a mix and cover and cook for around 20 mins in medium heat, stirring in between, add more water if required.
- Once the Meat is cooked well and the gravy is reduced , add coriander leaves and simmer for 5 to 6 mins. Check for salt, add more if required.
- When the gravy starts to dry up add black pepper powder and sauté for around 5 mins to dry roast it perfectly.
- Switch off the heat and heat another pan for tempering.
- Add coconut oil, when the oil is heated, add mustard seeds ,let it splutter. Add the sliced shallots and let it turn soft, now add the coconut slices and sauté till the shallots turn brown.
- Finally add dry red chillies and curry leaves and give it a quick toss and pour this on the mutton roast and mix gently.
- Serve hot with rice or any breads.