Mutton Fry | Mutton Sukka | Mutton Roast
Mutton Fry Recipe with video & step by step photos – Simple & flavorful Andhra style mutton roast. Despite getting several requests for mutton Sukka, I was unable to share them since mutton is not often there on our menu. There are so many ways mutton fry is made in Andhra homes based on the region.
The one I am sharing here is my mom’s recipe and is made with basic ingredients. It is not too spicy nor hot and is just made with very little ghee (clarified butter) which brings out the flavors of spice powders and mutton.
However if you are not going to serve it right away, then it is good to make it with any cooking oil.
This mutton fry can be served as a appetizer or as a side with rice, chapathi/ roti/ paratha. I have made it to a dry dish, But if you like to have a bit more of gravy, just take it off from the pan a bit early without evaporating the gravy completely.
The most important ingredient in this dish is dried coconut (copra) which lends a unique aroma and taste. However if you do not have it, you can also replace it with poppy seeds or fresh coconut.
Both these substitutes do not lend that unique aroma as dried coconut. If you do not have both dried coconut and poppy seeds, then you can just skip it. It will still taste good.
Choose tender & bone-in mutton as it tastes the best.
For more Indian mutton recipes, you can check
Easy mutton biryani
Preparation for Mutton Fry
1. To make this dish, we will need to dry roast & grind the spices. Alternately you can also use any other readymade meat masala or garam masala. Add the following spices to a pan and dry roast on a low flame until lightly aromatic:
- 2 tablespoons coriander seeds
- 4 dried red chilies
- 2 inch cinnamon piece
- 4 to 6 cloves
- 6 green cardamoms. Then add 1 teaspoon fennel seeds and ¾ teaspoon cumin. Roast for a min. Add 3 tablespoons coconut or poppy seeds. Turn off the heat & roast with the residual heat in the pan. Cool all these and make a fine powder.
2. Wash mutton and drain completely. Add ginger garlic paste, salt, turmeric and half of the masala powder prepared above. I use 1 tsp ghee for flavor and this is optional. You can also use ¼ to ½ teaspoon chili powder if you prefer the dish hot. If using any other masala powder please check the instructions on the pack. For most brands you can use about 3/4 to 1 tbsp masala powder.
3. Mix everything well. You can also use curd/ yogurt or any meat tenderizer. I have not used any here as I have used lamb meat which was tender. Marinate and refrigerate for 3 to 4 hours. I usually set aside for 30 mins and carry on. But it is highly suggested to use curd and marinate for 3 to 4 hrs if the meat used is not tender.
4. Pour water and mix.
5. Cook on a low heat for 10 mins and then on a medium heat until soft. You can do this in a pot or pressure cooker. I pressure cooked for 5 whistles, this may vary depending on your cooker.
6. Mutton must be cooked soft and must fall off the bone easily. If using boneless mutton then try to cut a piece with fork you must be able to do it easily.
How to Make Mutton Fry
7. Heat a pan with ghee or oil. If not going to consume right away then use oil. Add garlic (optional), green chilies and curry leaves. Saute well until all the 3 ingredients smell good.
8. Add pepper powder and the other half meat masala powder. If using ready made powder, take care not to use a lot. You can also skip using masala at this stage if you do not prefer. Stir the masala in ghee/oil.
9. Pour the cooked mutton along with the stock (mutton cooked water).
10. Add salt if needed. Mix and cook until the gravy thickens and masala clings on to the mutton. You can turn off the stove at any stage
11. Andhra mutton fry is made dry, all the masala clings to the mutton. Turn off the heat. If you like you can also add some chopped coriander leaves.
Serve mutton fry with lemon juice sprinkled. It can be served with rice or roti or bread.
Mutton Fry | Mutton Sukka | Mutton Roast
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 300 grams mutton tender , (prefer bone-in)
- 1 teaspoon oil or ghee (clarified butter)
- ¼ cup onions (very fine chopped or coarsely crushed)
- 1 ½ teaspoon ginger garlic paste (refer notes)
- ¼ teaspoon salt (refer notes, adjust to taste)
- ¼ teaspoon turmeric
- ¼ to ½ teaspoon red chili powder ( optional, for extra heat)
- 1 tablespoon meat masala or garam masala as required (refer notes)
- ¼ cup water
- 2 tablespoons curd / yogurt (optional, to tenderize mutton) or any meat tenderizer
- 1 tablespoon oil or ghee
- 2 sprigs curry leaves
- 2 green chilies
- 1 clove garlic minced (optional)
- 1 teaspoon meat masala or garam masala as required (refer notes)
- ¼ teaspoon salt (or as required)
- ¼ to ½ teaspoon crushed black pepper
For Meat Masala or use garam masala
- 4 dried red chilies (use as needed, less spicy variety)
- 3 tablespoons grated dried coconut (copra, substitute with 2 tbsps poppy seeds/khus khus or fresh coconut)
- 2 tablespoons coriander seeds / dhaniya
- 2 inch cinnamon / dalchini, thin sticks
- 4 to 6 cloves
- 6 green cardamoms / elaichi
- 1 teaspoon fennel seeds / saunf seeds (optional, refer notes)
- ¾ teaspoon cumin seeds / jeera
Make Meat Masala
- You may skip this section if you want to use garam masala. On a low heat, dry roast coriander seeds, cinnamon, cloves, cardamoms and dried red chilies. When you begin to smell them aromatic, add fennel seeds and cumin seeds.
- Roast them for a minute or so. Then add coconut or poppy seeds and turn off the heat. Stir for a while and cool them completely.
- Add this to a grinder jar and make a fine powder.
- Wash mutton well under running water and drain it completely.
- Add ginger garlic paste, turmeric powder, red chilli powder, salt, meat masala (or garam masala), onions and salt as needed. You can also add curd to tenderize the meat. Mix everything well and marinate for at least 3 to 4 hours in fridge.
- Pour ¼ cup water if pressure cooking. If cooking in a pot begin with half a cup water and then keep adding more hot water as and when required.
- Cook on a low heat for 10 mins. Then on a medium flame until the mutton turns tender and is cooked completely. If cooking in a pressure cooker, cook it for 5 to 6 whistles depending on your cooker.
- Make sure mutton is cooked completely before you fry it otherwise it turns rubbery. If you have used bone-in mutton, then the meat falls off easily from the bone.
Make mutton fry
- Heat a wide pan with ghee or oil. Add minced garlic if using, green chilies, and curry leaves.
- Saute until the garlic turns aromatic.
- Add black pepper powder and the remaining meat masala (or garam masala). Stir it well. I use up all the freshly ground spice powder, you can add half of it and check if it is too spicy for your taste buds and add the rest if desired.
- Immediately pour the mutton with the left over stock.
- Mix everything together and add salt if needed.
- Cook on a medium heat until all the stock evaporates and the masala clings on to the mutton. If you desire little gravy then turn off the stove a bit early.
- Serve mutton fry with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Excellent recipe. I did not fry, left it at gravy stage. Sauteed rest of the masala with whole small onions before transferring the marinated mutton to the cooker. The best mutton gravy I had. Thank you for sharing
Happy to know it turned out good. I love the idea of making it a gravy dish. Thank you!
The ingredients for garam masala given above are to be roasted before grinding?
Yes They are to be roasted first. I will update it in the recipe card.
Can I use dessicated coconut powder instead of copra? Same quantity is fine?
Yes you can use
Ok great, thanks for the prompt response
Hi is it ok if the mutton is marinated overnight in the refrigerator?
Yes you can marinate overnight in the fridge
Excellent recipe..just perfect
Quick question you mentioned to add turmeric powder in the marinade but no quantity mentioned. Or was the chilli powder meant to be turmeric powder?
Add 1/4 tsp turmeric to pressure cook the mutton. You can also add red chilli powder for extra heat. I have updated it. Thank you
I don’t like using pressure cookers. Is there any chance that you could tell me how long that you would cook it for.
I cooked you mutton keema curry the other week so good. With what was left over I made into a biryani.
Glad to know keema turned out good. Cook time depends on the kind of meat. You just need to cook it longer in the pot adding more hot water as needed. I guess it takes around 50 to 60 mins. Hope this helps.
Came out very tasty. I used Shahi meat masala instead of garam masala and coconut oil. Restaurant quality! Thanks
Glad it turned out good!
How much Everest meat masala to use sis? I’m confused here cause I’m not making the masala
You can use 1 & ½ tsps
It really helped me to cook a delicious mutton fry! Each and every point were explicitly given. Thank you very much.
Glad to know it turned out good.
Thanks a lot
Hi jus tried this recipe to the T , amazing and super delicious ? made mutton for the first time for my husband and he totally loved it . Thank youuu soo much
Glad to know it turned out good. Thanks for sharing the outcome