Be it any occasion, mutton masala fry never disappoints! Yoghurt, papaya and spices when combined with rich, tender mutton, create a royal delicacy full of flavours. Moreover, you don’t need any advanced equipment to add the smoky flavour to this dish. You can easily do it at home. To know how you can add the smoky touch to your dish, read on!
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In a bowl, whisk together curd, raw papaya paste, red chilli powder, coriander powder, black pepper powder, chaat masala, salt, cumin powder and ginger-garlic paste. Now add mutton pieces, mix well and marinate for about 2-3 hours.
In a wide pot, heat oil and add chopped onions. Fry until light brown and then add marinated mutton. Mix well and add some water, cover it and cook until the mutton turns tender. Continuously stir the mutton until the oil separates.
Add garam masala, lemon juice, mix well and turn off the flame. In the middle of the pot, make space and place a beetle leaf along with burning coal and pour a little melted butter or ghee on it. Immediately cover the pot and leave it for about 3-4 minutes until the smoke is absorbed.
Garnish with onion, tomato and lemon slices and top with some freshly chopped coriander. Serve hot with naan or pav.
If you have enough time, marinate and refrigerate the mutton for about 6-7 hours. It helps tenderise the meat and makes it soft.
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How do you cook mutton at home? Variations are always welcome, so don’t forget to share your version of the recipe with us.
Frequently Asked Questions
Why does the mutton turn chewy even after marinating it?
If your mutton isn’t cooked at the right temperature for enough time it tends to become hard and chewy. To avoid this, slow cook the mutton on low flame for about 3 hours (if you have enough time) or use a meat tenderiser like papaya, buttermilk, salt and pepper.
Which portion of mutton is tender?Mutton legs and loin chops are some of the tender portions and are also rich in flavour.