Thursday 8 December 2011

Spicy Mutton Roast

It has been a while since I made mutton at home. As you already might know, lamb or mutton is a very famous meat in Kerala. Most people are very enthusiastic about dishes involving lamb. It is rich, soothing and just makes you happy at the end of the meal. Christmas is a season to be jolly, and also eat, eat and eat! Be it an authentic traditional spread or a creative fusion of dishes from different parts of the world, Christmas always involves a lot of tasty delicacies, mutton or lamb (in any form) being a constant on the menu.

Getting good quality mutton is always an issue in Bangalore. Best to buy it from a good store. Luckily for me, there is this beautiful cold store called “New Frosty’s” that sells any kind of meat, poultry and seafood under the sun! Hurray! So I bought some fresh tender mutton from this store, expressly cut them into medium size pieces and put together this dish… Fried onions to a golden brown to produce that slightly sweet and caramelized flavour, paired it with fragrant and flavourful spices that takes this dish to the next level. The flavour of lamb, onions and spices blends in to make this exotic treat.

I got this recipe from, Thank you Maria for this lovely dish. I love it because it never goes wrong and is simply awesome.

Serve it up with hot rotis, parathas, or plain rice and succumb to the magic it weaves.


Mutton (cut into medium sized pieces) - 1 kg
Big Onion (finely sliced) - 4
Ginger & Garlic paste - 3 tsp each
Shallots/Small/Pearl onion (coarsely crushed) - 6
Red Chilli powder - 1 1/2 tbsp (adjust as per spice tolerance)
Turmeric powder - 3/4 tsp
Garam masala - 1 1/2 tsp
Fennel (perumjeerakam) powder - 1 tsp
Water - 1/4 to 1/2 cup
Oil (preferably coconut oil)
Curry leaves


Heat oil in a pressure cooker and add sliced onions. Saut'e till onions turn golden brown. Add ginger & garlic paste along with crushed shallots/small/pearl onions and curry leaves and saut'e for a few minutes.

Mix the spice/masala powders with a little water or oil to make a semi-thick paste. Add this spice/masala paste to the onion mixture and saut'e till raw smell disappears and oil separates. Once oil has separated, add the mutton pieces and salt. Mix well and saut'e for 5 minutes. Now add water. Cover and cook till done. (15 minutes approximately) Once cooked and pressure has released, open the lid of the pressure cooker. Make sure the gravy is thick, if there is any excess gravy, reduce it to a semi-thick consistency. (retain 1/4 to 1/2 cup of gravy approximately in the curry)

To roast the mutton, transfer the curry to a non-stick pan and fry on a low flame till it is roasted well. (roast till moist or dry as per your taste)

And here you have yet another Christmas special, Spicy Mutton Roast, a dish packed full of flavour and can be prepared in a jiffy. You might think this dish too simple, but believe me it will be an instant hit! I guess sometimes the simple things in life produce the best results.


If the pressure cooker is non-stick, you can do the roasting process in the cooker itself.

Do not add more than 1/2 cup water to cook the mutton.

If you want the roasted mutton to be dry, do not retain any gravy after cooking the mutton, let it evaporate completely.


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