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Kerala Mutton Roast

Slow cooked mutton with freshly ground spices from Kerala
Prep Time 15 minutes
Cook Time 2 hours
Course Main Course, Meats other than chicken and fish, Non Vegetarian
Cuisine Indian, South Indian
Servings 4

Ingredients
  

  • 1 kg Mutton cut into medium pieces

For Marination

  • ½ tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp green chilli
  • curry leaves
  • salt to taste

For Masala

  • 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

Other Ingredients

  • 2-3 cloves
  • 3-4 green cardamom
  • 1 inch cinnamon
  • salt to taste
  • coconut oil

Instructions
 

  • 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.
Keyword easy mutton recipe, kerala mutton recipe, kerala mutton roast