Mutton Fry

Mutton fry

A dish that just happened when I had to make something for potluck to take to a friend's place. My husband wanted mutton, but in all my life, we have only had gravy based mutton dishes or "biryani", and so out of necessity this dry dish was sort of put together as we were already running late that evening. It is very simple and quick. Thereafter, whenever I have made this, its one of the first things on the table to get over......which to me is a huge compliment. Needs only a simple "raita" and some warm "rotis" (Indian bread) to go with it. A useful recipe to have in one's kitty.

Serves 6 to 8 persons
Preparation and cooking time: about 40 minutes

Ingredients

1. Mutton* - 1kg
2. Green cardamom (whole) - 5
3. Cloves (whole) - 3
4. Cinnamon stick - 1"
5. Whole black pepper - 1 tablespoon
6. Star anise - 1
7. Aniseed - 1 teaspoon
8. Curry leaves washed - 2 handfuls
9. Salt to taste
10. Ginger chopped - 1 tablespoon
11. Garlic chopped - 1 tablespoon
12. Green chillies - 3
13. Coriander powder - 2 teaspoons
14. Turmeric powder - 1/2 teaspoon
15. Red chilli powder - 1 teaspoon
16. Onions sliced long - 1 cup
17. Oil - 2 tablespoons
18. Water
19. Chopped coriander leaves and lime wedges for garnish

Method

1. Wash and drain the mutton pieces.
2. Grind items 2 to 15 into a smooth paste using some water. It does not matter if the paste is watery.
3. Combine the mutton and the watery paste and boil for about 15 to 20 minutes. Add a little water if the mutton begins to stick to the vessel. You may pressure cook it, however, I boil this in a thick-bottomed vessel. Take off heat.
4. Meanwhile, heat the oil in a wok and add the sliced onions. Let them brown well.
5. Add the cooked mutton and all the gravy and cook till the mutton pieces are rather dry.
6. Serve hot with the chopped coriander leaves and lime wedges as garnish. Goes well with " rotis", "paranthas" or any sort of Indian bread. Needs only some "raita" or a green salad to complete the meal.

Tips

*Goat meat has been referred to as mutton.
The curry leaves give this recipe a nice, fresh flavour.
The amounts of chilli powder and pepper can be changed according to taste.
Chicken can be substituted for mutton in this recipe.
I sometimes use boneless mutton or chicken in this recipe to make spicy hors d'oeuvres.