Mutton Roast
Kerala-style Mutton Roast is prepared in a flavorful tomato-onion gravy, seasoned with ginger, garlic, garam masala, and garnished with curry leaves, following the traditional Kerala culinary style. In this method, the mutton is cooked with the bone to enhance the overall taste. Once cooked, the result is tender, succulent mutton that easily separates from the bone, providing a delightful eating experience.
Ingredients
- 1 kg Mutton (cut into med size pieces)
- 4 Onion (finely sliced)
- 3 tsp Crushed Ginger & garlic (each)
- 6 Crushed small onion / pearl onion
- 1 – 1.5 tbsp Red chilli powder
- 3/4 tsp Turmeric powder
- 1 – 1.5 tsp Garam masala
- 1/2 – 1 tsp Fennel powder
- 1/4 – 1/2 cup Water
- Salt
- Oil
- Curry leaves
Instructions
- Heat oil in a pressure cooker and add finely sliced onions. Saute till it becomes golden brown colour. Add ginger & garlic paste & crushed small onion & curry leaves. Fry for a few minutes. Mix the masala powders with a little oil or water and add to the curry. When the raw smell of masala is gone & oil starts appearing, add cleaned mutton pieces and salt. Mix well & saute for 5 minutes. Add water & cover and cook till the mutton is done.
- If there is excess water, let it evaporate completely. Transfer the curry to a nonstick pan and cook on low flame till it is roasted well. (If your pressure cooker is nonstick, you can do this process in the cooker itself.)
- Serve with rice/roti/appam.
Notes
I used Kashmiri chilli powder & coconut oil.
Nutrition
Calories: 458kcalCarbohydrates: 16gProtein: 20gFat: 35gSaturated Fat: 13gCholesterol: 73mgSodium: 185mgPotassium: 548mgFiber: 6gSugar: 5gVitamin A: 685IUVitamin C: 119.3mgCalcium: 86mgIron: 3.9mg
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