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About this recipe: A traditional and quick preparation of mutton, which is not dry fry. Suits equally well to eat along with rice preparations as well as roti, chapatti, etc.

KanikeIynanda Karnataka, India


  • 1 kg Mutton (lamb), Curry Cut
  • 3 teaspoons Red Chili Powder
  • 1 teaspoon Turmeric Powder
  • 5 - 6 Onions, medium size
  • 4 - 5 Cloves
  • 2 tablespoons Jeera (Cumin Seeds)
  • 2 tablespoons Black Pepper Corns
  • Salt to taste
  • 3 tablespoons Cooking Oil


  1. Rinse mutton 2 times in water to clean. Drain.
  2. Take mutton in a bowl and mix well with the red chili powder, the turmeric powder and salt to taste. Allow for 10 minutes to marinade.
  3. Grind onions to a nice paste.
  4. Place the marinated mutton mixture in a pressure cooker and cook till soft. Do not add water.
  5. Sauté the cloves, the jeera (cumin seeds) and the black pepper corns in a thick frying pan (or sauté pan) till light brown.
  6. Cool and grind to a nice powder (masala).
  7. Heat the oil in a kadai (deep frying pan). Add ground onion paste. Add a pinch of salt. (Adding salt helps the onion to get brown quickly). Fry till light brown.
  8. Add cooked mutton to the fried onion in the kadai. Stir and mix well. Cook till the gravy reduces to about half.
  9. Add the powdered mixture (masala) to the mutton and stir well. Continue cooking till the gravy becomes thick and dry.
  10. The mutton fry is ready to serve.

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