Mutton Roast

Delicious Mutton (Lamb) recipe in traditional Kerala style with perfect blend of spices. This is a mostly dry dish with minimal oil used for preparation, still giving authentic taste. Goes well with rice, chapatti or Malabar Parota.


  1. Mutton/goat meat : 1 ¼ lb
  2. Chopped onion        : 1 (Big)
  3. Chopped tomato     : 1 (medium)
  4. Green chilli    : 3
  5. Ginger garlic paste : 1 Tbl- Sp
  6. Coriander powder   : 1 Tbl- Sp
  7. Chilli powder            : 1.5 Tbl- Sp (Adjust)
  8. Turmeric powder    : ¼ T- Sp
  9. Garam masala        : ¼ T- Sp
  10. Oil : 1 Tbl- Sp (Adjust)
  11. Curry leaves
  12. Fennel seeds (perumjeerkam) : ½ T- Sp
  13. Salt for taste
  14. Vinegar : ½ T- Sp


  • Heat oil in a cooker and splutter fennel seeds and sauté the onions until brown.
  • Add the ginger garlic paste along with green chilli and fry it for about 1 minute or until the raw smells gone.
  • Then add the coriander powder along with chilli powder and turmeric powder; fry it about a minute in low flame.
  • Add the chopped tomato and sauté it until smashed.
  • Then add the chopped mutton pieces along with salt and sauté it about a minute.
  • Add the vinegar and ¼ Cup of water and close the pressure cooker and cook it until the meat is soft. It took me about 5 whistles, the cooking time may be vary with the type of meat and the cooking range.
  • Transfer the cooked curry into a pan (may get some gravy also).
  • Keep the pan in the stove and dry the water completely, stir it continuously to avoid sticking in the bottom of the pan. Add enough oil while stirring, that will avoid sticking in the pan.
  • Finally add the garam masala and curry leaves and mix it.



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