Mutton Fry

Mutton Fry

                                                                        
Mutton fry is a unique dish that leaves non-vegetarian lovers crave for more. This is one of my husband's favorite dishes, so I make it very often. Try it yourself and feel like a master chef. Enjoy !!!

Ingredients:
Mutton (with bones cut to 1 inch pieces) - 1 pound
Onions - 1 large
Ginger garlic paste - 2 tbs
Garam masala powder- 1tsp
Curry leaves - few
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Coriander powder - 1 tsp
Dry coconut powder - 2 tsp
Meat tenderizer - 1 tsp
Lemon juice - 2 tsp
Salt - to taste
Coriander leaves - few
Oil - 5 tbsp

Method:

1. Wash the mutton pieces clean and drain the water and keep it aside. 
2. Heat some of the oil in a wide non-stick pan. When the oil is medium hot, add the chopped onions. Fry till the onions are golden brown. Turn off the flame and let the onions cool down completely. Once the onions are cooled, blend it into a smooth paste. Keep it aside.
3.  In the same pan, heat the rest of the oil and add in the garam masala powder. Then add in the onion paste. Fry for a while.
4. Now add the ginger garlic paste and the curry leaves. Fry till the raw flavor is gone. 
5. Add the turmeric powder, red chilli powder, coriander powder and the salt. Fry the spices well. 
6. Add in the clean mutton pieces. Stir well till all the meat is coated with the spices and onion mixture. 
7. Add in the meat tenderizer and the coconut powder. Mix well, cover and let it cook on a medium low flame till the oil leaves the sides of the pan. Make sure you check in between. If it sticks to the bottom of the pan, add some water. Check to see if the meat is cooked. When the meat shrinks and separates from the bone, it is cooked.
8. Check the seasonings and finish it off with the lemon juice and the chopped coriander leaves.

         Serve hot with fried rice or jeera rice. Since this is a dry dish, it makes an excellent appetizer too. Enjoy!!

Tasty tips:

1. I use goat meat for most of my mutton dishes. In India people prefer lamb over goat. But the lamb meat we get in California is tough. The goat meat is a better option for this dish in particular.

2. While buying goat meat, make sure its pale pink in color, which means its tender and cooks fast.

3. To make garam masala powder please check my Mushroom fry recipe.

4. Meat tenderizer is found in the spice section of any Indian grocery stores. I use the brand 'Shan'.
     
The traditional meat fry preparations doesn't involve pressure cooking. When meat is pressure cooked, it actually boils the meat whereas an open pan cooking fries the meat, giving it a nice caramelized coating.

        Raw papaya paste, dry pomegranate seeds and pineapple paste are the most commonly used meat tenderizers in Nawabi Mutton dum Biryanis. These meat tenderizers not only help the meat cook faster but also enhance the flavors of the meat. The Shan meat tenderizer that I use is a powder version that has dried raw papaya and pomegranate seeds.

Mutton Fry