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.
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 mutton masala or garam masala. Dry roast coriander seeds, red chilies, cinnamon, cloves and cardamoms until lightly roasted. Then add fennel seeds and cumin. Saute for a min. Add coconut or poppy seeds and turn off the heat. 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 mutton 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.
Ingredients (US cup = 240ml )
- 300 grams mutton tender , (prefer bone-in)
- 1 teaspoon oil or ghee (clarified butter)
- ¼ cup onions (very finely chopped or coarsely crushed)
- 1 ½ teaspoon ginger garlic paste (refer notes)
- Salt as needed (refer notes)
- 1 tablespoon garam masala or mutton masala (refer notes)
- ¼ teaspoon turmeric
- ¼ to ½ teaspoon Red chili powder ( optional, for extra heat)
- 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)
- garam masala or mutton masala (use as needed, refer notes)
- Salt if needed
- ¼ to ½ teaspoon black pepper powder
Garam masala or meat masala (refer notes)
- 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 / saunf seeds (optional, refer notes)
- ¾ teaspoon cumin / jeera
- Wash mutton well under running water and drain it completely.
- Add ginger garlic paste, turmeric powder, red chilli powder, salt, 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.
Making 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 pepper powder and the remaining 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 up 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