Mutton Peralan

Very simple,yet perfectly amazing dry roast with the lipsmacking flavours of coconut oil and the final touch up by the coconut milk.

Ingredients :

Mutton pieces : 500 gm

For marination :

1. Red Chilly Powder : 1 tsp
2. Coriander Powder : 1 tsp
3. Turmeric Powder : 1/2 tsp
4. Tomato : 1/4 piece
5. yOnion(sliced) : 1
6. Garlic Paste : 1 tsp
7. Garam Masala : 1/2 tsp
8. Vinegar : 1/4 tsp
9. Salt 

For Roast :

1. Shallots(sliced) : 5-6 no.s
2. Curry Leaves : 2-3 springs
3. Garlic (whole): 2-3
4. Pepper powder : 1 tsp
5. Crushed fennel (dry roast and crushed) : 1 tsp
6. Thick coconut milk : 3-4 tbsp
7. Coconut Oil

Method :

• Marinate the mutton pieces with the ingredients under marination and keep aside for 1-2 hours.
• Pressure cook them with 1/2 cup water
• Heat oil in another pan and saute shallots,whole garlic and curry leaves.
• Add  cooked mutton into the pan and dry roast.
• When the water gets evaporated,add pepper powder and crushed fennel
• Add some more oil, curry leaves and mix well
• Finally add the coconut milk and allow the mutton pieces to cook in it.
• When the coconut milk reduces and mix well with the mutton pieces,switch off the flame..
• Cover well till serving time..

Ready!!!!Serve!!!!!!Enjoy!!!!!!

Mutton Chops

Today I'm sharing a flavourful ,lip smacking mutton chops with mutton ribs and some ground spices.

Try this and enjoy!!!!!!!

Ingredients :

1. Mutton Chops/Ribs : 500gms

For the spice powder :

1. Fennel Seeds : 1 tsp
2. Cumin Seeds : 1/2 tsp
3. Cardamom pods : 3-4
4. Cloves : 3-4
5. Cinnamon : 1 small stick

For Gravy : 

1. Small Onions : 10
2. Ginger : a small piece
3. Garlic : 2-3
4. Green chilly : 2
5. Tomato(chopped) : 1 
6. Red Chilly Powder : 1.5 tsp
7. Turmeric Powder : 1/2 tsp
8. Coriander powder : 1 tsp
9. Pepper powder : 1/2 tsp
10. Curd : 1/4 cup
11. Curry leaves : 2-3 springs
12. Salt
13. Cooking Oil

Method :

• Heat a pan without oil and roast the spices in medium flame.
• When it cools ,powder the finely.
• Crush the small onions,ginger,garlic and green chillies together.
• Heat oil in a pressure cooker ,add the crushed mixture,curry leaves  and saute well.
• After sauteing well, add all the powders except the roasted one.
• Now  add the chopped tomato and curd 
• Combine well with the powders and close the lid for 2-3 minutes.
• Open the lid and stir well till whole mixture gets mushy.
• Now add mutton pieces,half cup hot water,grounded spice powder and salt.
• Pressure cook in medium flame for 5-6m whistles.
• After releasing the steam, open it and check the consistency.
• Any water left,heat for some time till the water gets evaporated.
• If you are a gravy lover,no need to boil again.
• It can be served as a dry roast as well as a curry

Ready!!!!!!Serve!!!!!!!!!Enjoy!!!!!

Spicy Mutton Masala

This mutton masala has a typical kerala flavour and suitable for any festive occasions especially with appam,pathiri or ghee rice.

Ingredients :
Mutton (cut into small cubes) : 1 kg

For marination

1. Red Chilly Powder :1 tsp
2. Coriander Powder : 1 tsp
3. Ginger Garlic paste : 1 tsp
4. Salt

For making the masala :

1. Onions (sliced) : 2
2. Shallots (crushed ): 10
3. Curry leaves : 3-4 springs
4. Green Chilly(slitted ) : 3-4
5. Tomato (chopped ): 1
6. Red chilly powder : 1 tsp
7. Meat Masala : 2 tsp
8. Turmeric powder : 1/2 tsp
9. Fennel Powder : 1 tsp
10. Black pepper powder : 1 tsp
11. Salt
12. Garam Masala : 1/2 tsp
13. Oil 

Method :

• Wash and drain the cubed mutton pieces.
• Marinate them with the ingredients under 'for marination' ,mix everything well with our hand and keep aside for half an hour.
• Pressure cook the marinated mutton for 4-5 whistles in medium flame.
• Heat oil in a wide pan and add onions,crushed shallots, green chilly sliced and curry leaves.
• Saute well till the onions get transluscent and add ginger garlic paste , saute again for 2-3 minutes.
• Now add all the  powders except garam masala ,salt and saute well till the raw smell goes(low flame)
• Add chopped tomato and turn the flame into high.
• Stir and combine well till the tomatoes get mushy.
• Add the cooked mutton pieces with the stock ,close the pan and cook for 10 minutes in medium flame.
• When the gravy is reduced and mix with the mutton pieces well, sprinkle garam masala and close it till serving..

Ready!!!!Serve!!!!!!Enjoy!!!!!!!

Mutton Pepper Roast

Here's a lip smacking dry roast with mutton. It is very easy to make ,and had an extremely finger licking spiciness from the freshly ground pepper corns.

Ingredients :

Mutton : 1/2 kg (cut into medium size pieces,washed and drained well)

For marination :

1. Turmeric Powder : 1/2 tsp
2. Fennel Powder : 1 tsp
3. Ginger Garlic paste : 3/4 tsp
4. Tomato (minced) : 1
5. Coriander Powder : 1 tsp
6. Salt

For making the roast :

1. Shallots and onions(chopped) : 1/2 cup
2. Ginger Garlic Paste : 3/4 tsp
3. Green Chilly(slitted lengthwise) : 2
4. Curry Leaves : 2-3 springs
5. Crushed Black pepper : 2 tsp
6. Garam Masala: 1/2 tsp
7. Cooking oil(preferably coconut oil)

Method : 

• Marinate the mutton pieces with the ingredients under 'for marination' and keep aside for an hour.
• Pressure cook the mutton for 4-5 whistles in medium flame without adding water.
• Heat oil in a pan and add the chopped shallots,onions,slitted green chillies and curry leaves.
• Saute well till the onions get transluscent.
• Add ginger garlic paste and saute again .
• Now add the crushed black pepper and cooked mutton pieces along with the stock.
• Saute well in medium flame till the mutton pieces are coated well with the masala.
• Sprinkle garam masala and switch off the flame.

Ready!!!!Serve!!!!!!!Enjoy!!!!!!!!

Mutton Fry

Another delicious and spicy dry mutton preparation having a lip smacking flavour of pepper and fennel seeds...This recipe came out from my usual laziness for doing the cutting,sauting , stirring and so on...The preparation is very simple and less time consuming.....

Ingredients :
Mutton: 250 gm(cut into medium size pieces)
Pepper powder : 3 tsp
Fennel powder : 1 tsp
Garlic crushed : 1 tsp
Turmeric Powder : 1/2 tsp
Green Chilly : 2
Salt
Curry Leaves : 2 springs
Oil

Method :
Pressure cook all the ingredients except oil, curry leaves,and green chillies (Do not add water while cooking)
When it cooks well, heat oil in another pan
Add green chillies alitted and curry leaves.
Add the cooked mutton and fry it well.(shallow fry only)

Ready!!!!!!Serve!!!!!!

Varutharacha Mutton Curry

My favourite curry  filled with endless nostalgia .....In my childhood whenever we went there in my mom's house, the breakfast menu in the first day includes pathiri with this ground fried coconut based curry in chicken or mutton prepared by my Grandma with her magical fingers....I like this mutton version more...coz in mutton  more bones are there...and the taste of the  juices ooze out from the bones is beyond our imagination...I miss her a lot and her masterpieces......There were different varieties of specialities she was preparing for we three...For me the VIP list is Spicy non veg curries, Chakka Varuthath.(Jack fruit fry) and her instant omlettes...

And this is a humble trial for recreating her magical taste...

Ingredients :

1. Mutton : 500g(cut into medium size pieces)
2. Onion : 2
3. Pearl Onions : 7-8
4. Ginger Garlic Paste : 2 tsp
5. Red Chilly Powder: 2tsp
6. Coriander Powder: 3tsp
7. Turmeric Powder : 1/2 tsp
8. Fennel Seeds : 1 tsp
9. Coconut Grated : 1 cup
10. Curry Leaves : 3-4 springs
11. Salt
12. Coconut Oil

Method :

• Heat 1/2 tsp coconut oil in pan and add the grated coconut with 2-3 shallots sliced,2 curry leaves and fennel seeds.
• Roast well into dark brown colour and switch off the flame.
• Add red chilly powder and coriander powder into it and combine well
• When it cools, grind into a smooth consistency.
• Crush the 5-6 pearl onions and keep aside.
• Pressure Cook the mutton pieces with the pearl onions crushed, ginger garlic paste, turmeric powder and sliced onions.
• After cooking this add the ground mixture and allow to boil in medium flame.
• Heat 3 tbsp coconut oil in a pan and add 2-3 shallots sliced and 2 springs curry leaves.
• When the onions become brown in colour and a nice aroma comes pour this into the curry and keep in flame for another 2-3 minutes.
• Switch off the flame and close the pan till serving

Ready!!!!!!!!Serve!!!!!!

Kadai Mutton

Whenever I cook mutton, it becomes a roasted one or fry....But yesterday I had a delicious kadai mutton with porotta for our dinner..Every time when we buy or cook mutton we have a pledge that we will not buy mutton for a two months time..But after crossing two or three weeks our pledge had broken  and again it comes in our dining table with new transitions...... I have prepared this  kadai mutton for the very first time and it was awesome and packed with a punch and warm flavours....Too much self boasting na????????

Ingredients.

1. Mutton : 1/2 kg(cut into medium size pieces)
2. Onion : 2(sliced)
3. Ginger Garlic Minced : 2 tsp
4. Tomato :1
5. Green Chillies : 2-3
6. Curry Leaves : 2-3 springs
7. Red Chilly Powder : 2tsp
8. Coriander Powder : 3 tsp
9. Turmeric Powder : 1/2 tsp
10. Pepper Crushed : 1/2 tsp
11. Cinnamon : 1 small piece
12. Cloves : 2-3
13. Fennel Seeds : 1/2 tsp
14. Salt
15. Cooking Oil
16. Coriander Leaves : For Garnishing

Method :

• In a pressure cooker, cook the mutton with turmeric powder and salt.
• Roast the chilly powder and coriander powder in a pan (Medium Flame) and keep aside.
• In a Kadai saute all the ingredients from 2-6 and 10,-12 well and allow to cool.
• Grind the sauteed mixture with the roasted powders into a smooth paste.
• Add it into the cooked mutton and combine well, keep in medium flame upto get a thick consistency.
• Garnish with chopped coriander leaves

Ready!!!!!!Serve!!!!!!!!!

Mutton Liver Fry

One of my favourite!!!!!

The main taste makers are pearl onions and pepper which give a distinct and flavourful taste to this nutritional dish. The important thing that we care is that do not overcook,otherwise it will become a rubbery texture..It should be very soft and juicy...

Ingredients :

1. Mutton Liver :1(cut into small pieces)
2. Pearl Onions : 1 Cup
3. Onion :1
4. Green Chillies : 2-3(slit lengthwise)
5. Curry Leaves : 4-5 springs
6. Ginger garlic Paste : 2 tsp
7. Red Chilly Powder : 1.5 tsp
8. Coriande Powder: 1 tsp
9. Turmeric Powder : 1/2 tsp
10. Black Pepper Powder : 3 tsp
11. Fennel Powder : 2 tsp
12. Salt
13. Coconut Oil

Method :

• Wash and drain the liver pieces well
• Heat oil in a thick bottom pan
• Saute the pearl onions chopped and sliced onions.
• When they become transluscent, add the Green chillies ,ginger garlic paste and half of the curry leaves.
• After sauteing well add the powders except black pepper powder and fennel powder and stir well
• Add the cleaned liver pieces when the raw smell goes.
• Add water upto the level of the liver pieces.
• Cover and cook in medium flame.
• When the water evaporates completely and the liver pieces are completely cooked, add pepper powder and fennel powder .
• Stir , combine well and add curry leaves aoilnd few drops of 
• Cook upto get a dry texture .

Ready!!!!!!!Serve!!!!!!!!!

Kerala Mutton Roast

Actually I prepared this dish many days before for a contest and I forgot to share over here..Today morning while I was just wandering through my photo collections, this mutton curry is there in a corner saying that"why don't u give a chance to visit ur blog and meet your readers""""Okay!!!Come with me!!!!

Ingredients :
Mutton – 1/2 kg (cut into med size pieces)
Onion – 2, finely sliced
Ginger & garlic crushed – 3 tsp, each
Crushed small onion – 6
Tomato – 1 big
Red chilly powder – 1 tbsp
Turmeric powder – 3/4 tsp
Garam masala – 1- 1 1/2 tsp
Green Chilly (Slit lengthwise) -2
Fennel powder (perumjeerakam podichathu) – 1/2 – 1 tsp
Water – 1/4-1/2 cup
Salt
Oil
Curry leaves
Coriander leaves

Method :
In a pressure cooker put finely sliced onions, crushed small onions,tomato , chilly powder, turmeric powder, mutton pieces ,salt and cook till the mutton is done. 

After opening the cooker (If there is excess water, let it evaporate completely, )transfer the curry to a non stick pan and cook on low flame till it is roasted well.

When the gravy becomes thick pour little oil, green chillies, crushed ginger and garlic, curry leaves , coriander leaves, fennel powder and Garam masala and stir for five minutes (high flame)..

Ready!!!!!!!!!!!!Serve!!!!!!!!!!!!

Mutton Curry

Mutton or Beef............Which one is tastier??????The unanswered question in my mind since long years.

1. Mutton : 250 gms (cut into medium size pieces)
2. Onion -2(sliced)
3. Green chilly : 2 nos (slit lengthwise)
4. Ginger-Garlic paste : 3 tsp
5. Curry leaves : 2 springs 
6. Turmeric powder : 1/2 tsp
7. Red chilly powder : 2 tsp
8. Coriander powder : 2 tsp
9. Crushed Pepper powder : 1 tsp
10. Garam Masala powder : 1 tsp 
11. Fennel powder(Freshly Crushed) - 2 tsp
12. Coconut Oil 
13. Salt to taste

Method :

• Heat coconut oil in a cooker and saute  the ingredients from 2-5
• After sauteing well, add turmeric powder, Chilly powder and Coriander powder.
• Add the cleaned mutton pieces with less water (mutton itself produce more water while cooking and it is tastier than normal water)
• Cook this upto 5-6 whistles(10 minutes)
• After opening the pressure cooker add pepper powder , garam masala, fennel powder and keep it in low flame till the gravy thickens. Switch off the flame, add some curry leaves and close the cooker for few minutes
• This curry goes well with pathiri,appam,porotta and with rice too!!!!!!!
• Cook and Enjoy!!!!!!

Mutton Roast