Mutton Ularthiyathu

Mutton Ularthiyathu

Here's another rendition of a classic and signature dish, the Kerala Mutton Roast, also known as Erachi Ularthiyathu or Varattiyathu. While beef is typically used for this dish, you can apply the same recipe to prepare it with pork. As beef and pork are not regulars in my kitchen, I've opted to make it with mutton/goat/lamb.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Indian
Servings 6
Calories 892 kcal

Ingredients
  

  • 1 kg Mutton (cut into medium size pieces)

For Marination

  • 1 tbsp Ginger
  • 1 tbsp Garlic
  • 1 tsp green chilli
  • Curry leaves
  • Salt

For Masala

  • 2 big onions (sliced)
  • 1 tbsp Ginger
  • 1 tbsp Chilli powder
  • 1.5 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 2 tsp Garam masala / Meat masala
  • Whole Masala
  • 2-3 Clove
  • 3-4 Cardamom
  • 1 piece Cinnamon
  • 3 medium – big Tomato (sliced)
  • Salt
  • Coconut Oil
  • Curry leaves

Instructions
 

  • Marinate the cleaned mutton pieces with ingredients listed under marination (from ginger, garlic, green chilli, curry leaves & salt) and keep for half an hour.
  • Heat oil in a pressure cooker & splutter whole masala (clove, cardamom & cinnamon). Add sliced onion & saute it. Add ginger & stir. When it turns brown, add Masala powders & stir. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add marinated mutton & curry leaves. Mix well.
  • Add 1/2 – 1 cup water & bring it to boil. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles. Switch off the gas and keep the cooker closed for 10-15 mins, till the pressure drops.
  • Open the cooker and check the doneness of the mutton. If required, pressure cook again, till mutton is tender.
  • Heat oil in a wide pan. Transfer the mixture from the cooker and continue cooking. If there is excess gravy, let it dry. Continue cooking till the mutton is coated nicely with the masala and gravy is dried.
  • Let it rest for some time for the flavour to develop. Serve with Rice, Appam, Idiyappam etc.

Notes

The cooking time of Mutton depends on the type of Mutton used. You can store the leftovers in the fridge up to 3 days.

Nutrition

Calories: 892kcalCarbohydrates: 17gProtein: 53gFat: 70gSaturated Fat: 45gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 153mgSodium: 255mgPotassium: 1043mgFiber: 7gSugar: 5gVitamin A: 597IUVitamin C: 38mgCalcium: 97mgIron: 6mg
Keyword Mutton Ularthiyathu
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Article Categories:
Kerala Recipes

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