Posted by: gdevi | January 22, 2015

Mutton Roast recipe

One of my colleagues at the university keeps goat in their farm and they slaughtered their goats over the break. I bought some mutton since both K and D like mutton. I don’t eat meat, but I don’t mind cooking meat. I made mutton roast the way we make it in Kerala today for dinner. It turned out good. K said that he had not tasted such good quality mutton outside of Kerala, and D likes mutton the best of all meats! Thanks, Shonah!

Here is the recipe; it is pretty easy to make:

Mutton – 1 pound, diced into small pieces (if the meat is marbled, cut out the fat; steaks are good if they are grilled, but to cook for roasts, fat should be cut out)

small potatoes – a cup, diced into small pieces

green chillies – 2-3

red onions – 2 cups, sliced thinly

ginger-garlic paste – 1 Tblspn

Fennel seeds – 1 tspn, roasted and ground

Turmeric – 1 tsp

Red chilli powder – 2 tsps

Coriander powder – 4 tsps

Black pepper – 1 tsp coarsely ground

Garam masala – 1 Tblspn

Mint leaves – a small bunch, coarsely chopped

Pomegranate vinegar – 2 tbsps

Coconut oil or olive oil – 2 Tbsps

salt to taste

Wash the mutton and clean thoroughly. Cut out the fat if the meat is marbled. Chop into small pieces. Set aside.

Wash the potatoes and dice into roughly the same size as the mutton pieces.

Slice the onions thinly. Slice the green chillies.

 

 

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In a heavy bottomed pan, heat the oil on medium heat. When the oil is hot enough, add the diced mutton pieces and saute quickly for 2-3 minutes to sear the pieces.

 

20150122_185242Take out the mutton pieces, and add the sliced onions and chillies. When they are slightly sauteed, add the ginger-garlic paste, and mix everything really well. Saute the mixture for about 5-10 minutes on medium heat till the onion turns translucent.

 

Mix all the masala powders with a little water and add to the onion mix. Ideally, mutton should be cooked with mint or ginger or fennel for the full range of flavors of the meat to come out.  (Cooking tip from Kerala). Fry the masala with the onion until you can smell the masala cooking and the oil starts to separate. Add the seared mutton pieces and mix well making sure that the onion masala coats the meat evenly. Add the diced potatoes and mix again. Add the chopped mint, the pomegranate vinegar, and salt to taste. Mix everything really well and fry for about 2-3 minutes. Add a quarter cup of water to the mix. Cover and let cook on low-medium heat for about 30-45 mnts. Check periodically to see if the meat is cooked through. In Kerala, we would add small pieces of coconut to the mix as well, but, this is optional.

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When fully roasted, the dish would look like this:

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Eat with rice or naan. Apparently, it is rather delicious; thanks again, Shonah!

Guardians of my hearth!

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