This dish is outrageously good. I mean, so good that I can eat a whole, heaping plate of it myself. The mutton meat you get in Kerala is one of the best in India. Tender, melt in your mouth kind of meat…..so it’s no surprise that mutton dishes are a favourite for Malayali’s. This recipe is from my dearest aunt, a fabulous cook who makes the most delicious Kerala Mutton Roast I have ever tasted! The masalas mixed well into the meat gives an exceptional flavor that can only be found in an excellent mutton roast. This recipe is a treasured family recipe that I hope gives your tummies as much happiness as it does to our tummies 🙂

Time:

• Prep time – 20 minutes
• Cook time – 40 minutes

Ingredients:

• Mutton (cut into medium-small pieces) – 1 kg
• Red Large Onions (Sliced) – 3
• Red Pearl Onions – 10
• Indian Green chilli – 3 or 4
• Ginger-garlic paste – 2 tbsp
• Kashmiri Chilly Powder – 2 tbsp
• Turmeric powder – 1 tsp
• Fennel seed powder – 1 tsp
• Garam masala powder – 1 tsp
• Salt – 2 tsp
• Warm Water – 1 cup
• Coconut oil or Olive oil – 3 tbsp
  • I like coconut oil, so I used that. If you don’t enjoy that flavor use olive oil
• Coriander leaves for garnish

Method:

1. Crush the red pearl onions and Indian green chilli in a mortar and pestle. Set aside.
2. Heat some oil in a pressure cooker. Fry the large red onions in the oil until it turns light brown
3. Add the crushed red pearl onion and Indian green chilli. Saute till the whole mixture is light brown
4. Add the ginger-garlic paste and saute for 3 minutes
5. Add the mutton, masala’s, and salt. Saute until everything is well combined, and then fry for 5 minutes
6. Add the water. Cover and cook for 2 to 3 whistles in the pressure cooker. If you have an electric pressure cooker, cook for 20 minutes at high pressure. (Cook for longer if you have tough goat meat, it might take up to 30 minutes)
7. Once the cooker cools a bit, open and add a tsp of oil. Keep the cooker on low heat and let all the water evaporate from the mutton. It needs to be well cooked and dry
8. Garnish with coriander leaves and enjoy 🙂