Mutton Ukkad Fry

Ingredients

• Mutton (bone-in pieces)— 500g

  Goat meat, cut into medium pieces

• Onions— 2 large, sliced
• Ginger-garlic paste— 2 tbsp
• Red chili powder— 2 tsp
• Turmeric powder— 1 tsp
• Coriander powder— 2 tsp
• Cumin powder— 1 tsp
• Garam masala— 1.5 tsp
• Curry leaves— 15-20
• Bay leaves— 2
• Cinnamon stick— 1 inch piece
• Cloves— 4-5
• Cardamom pods— 2-3
• Black peppercorns— 1 tsp
• Salt— to taste
• Oil— 3-4 tbsp
• Ghee— 1 tbsp

  Optional, for finishing

• Fresh coriander leaves— 2 tbsp, chopped
• Water— as needed

  For boiling mutton

Instructions

1. 1

   Clean and wash the mutton pieces thoroughly. In a pressure cooker or heavy-bottomed pot, add mutton pieces, half of the sliced onions, ginger-garlic paste, turmeric powder, salt, bay leaves, cinnamon, cloves, cardamom, and black peppercorns.

2. 2

   Add enough water to cover the mutton (about 2-3 cups). Close the pressure cooker and cook for 4-5 whistles (or cook in a pot for 45-60 minutes) until mutton is tender. Let the pressure release naturally.

3. 3

   Once cooked, separate the mutton pieces from the stock. Reserve the stock for later use. The mutton should be tender but not falling off the bone.

4. 4

   Heat oil in a wide pan or kadai. Add the remaining sliced onions and sauté until golden brown. This will take about 8-10 minutes.

5. 5

   Add curry leaves and cook for 30 seconds. Add red chili powder, coriander powder, cumin powder, and a splash of water to prevent burning. Cook for 1-2 minutes.

6. 6

   Add the boiled mutton pieces and mix well. Add 1-2 ladles of the reserved mutton stock and cook on medium heat.

7. 7

   Continue cooking, stirring occasionally, until the liquid evaporates and the mutton pieces get a nice coating of spices. This should take 10-15 minutes.

8. 8

   Add garam masala and mix well. If using ghee, add it now for extra flavor. Continue cooking on low heat, stirring occasionally, until the mutton pieces are nicely fried and have a slightly crispy exterior.

9. 9

   Garnish with fresh coriander leaves and serve hot with bhakri, chapati, or steamed rice. The dish should be dry with well-coated, flavorful mutton pieces.