Recently, we put up a post on Instagram about 7 mutton recipes to try before you die. It was an instant hit with our followers. While putting up the post, I realised that it had so many mutton recipes but missed the whole of Southern and Western India. Consequently, many also pointed out the same. Few mutton recipes like Kerala Mutton Roast, Mutton Ghee roast, Kolhapuri Mutton, Laal Maas needed to be there in the must-try mutton recipes. And even though I have cooked all of them at home, they are missing from the blog.
Last September, I had done a Kerala cuisine menu for my weekend kitchen – Fab Kitchen by Madhushree. That menu had featured mutton ularthiyathu, which is basically mutton roast. Ularthiyathu in Malayalam translates to roasting, hence the name. I got this recipe from Piyush, who is a Malayalee and a brilliant chef too. It was an instant hit along with Kerala chicken stew. So now I have finally decided to put down a list of all my favourite mutton recipes in the days to come.
It’s all about slow cooking
Like our kosha mangsho or even mutton roganjosh, Kerala mutton roast is also about slow cooking. Once you add the onions and the freshly ground spices, you have to keep roasting them to get the rich deep brown colour. The flavours also get pronounced with the roasting. In fact, this recipe is commonly cooked with beef and I reckon it would taste brilliant. It is also essential to get mutton with moderate fat so that it doesn’t dry out while roasting.
Serving Kerala Mutton Roast
Once it is ready, the flavours actually deepen the next day. I always prefer eating mutton the next day for lunch. You can serve mutton ularthiyathu with appams or those soft Malabar porottas. Additionally, you can have it with rice too.
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Kerala Mutton Roast
- 1 kg Mutton cut into medium pieces
- ½ tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp green chilli
- curry leaves
- salt to taste
- 2 large onions sliced
- 1 tbsp ginger
- 1 tbsp Kashmiri Red Chilli Powder you can use regular chilli powder also
- 1 ½ tbsp coriander powder
- 1 tsp garam masala powder or 2 tsp of any meat masala
- 3 medium tomatoes sliced
- curry leaves
- 2-3 cloves
- 3-4 green cardamom
- 1 inch cinnamon
- salt to taste
- coconut oil
- Wash the mutton pieces and marinate them with the ingredients mentioned above under marination. Keep for an hour or overnight
- Heat 2- 3 tbsp of coconut oil in a pressure cooker and add the whole spices. Let them splutter.
- Add sliced onion and fry over medium heat. When they have softened, add ginger paste and stir. When it turns brown, add all the spices one by one.
- Keep stirring and scraping the bottom. Sprinkle water if needed.
- Finally, add the tomato slices and cook the tomatoes with the spices.
- Add the marinated mutton when the spices start to release oil from the sides.
- Add a handful of curry leaves, a little salt and coat the mutton pieces with the masalas.
- Add a cup of water and bring to a boil. Then close the lid of the pressure cooker with the weight on.
- After the first whistle, reduce the flame to minimum and let the mutton pressure cook for 20 minutes or 8 to 10 whistles.
- Alternately, you can slow cook the mutton in the pan but it will take you at least 3 hours.
- Switch off the gas and let the steam release slowly. Open the lid when the steam has completely released.
- Check if the mutton has cooked. Either way, transfer the mutton with the gravy to a kadai or a saucepan.
- If the mutton has cooked, then all you have to do is keep cooking to reduce the liquid quantity and give it a nice thick texture. The masalas should be sticking to the mutton pices and should have darkened.
- If the mutton has not cooked, then cover and let it simmer till the mutton has become soft. Then cook it on high flame to reduce the gravy.
- Adjust the seasoning and garnish with more curry leaves.
- Serve with appam, rice or porotta.