Kerala Mutton Roast | Easy Kerala style Mutton Varatiyathu | Nadan Mutton Roast Dry

Hello folks.. How is the New year treating you? My year is so far good and going sort of ok! That means, I am atleast keeping up on half of my resolutions so far ;) My laptop was giving me a lot of trouble in the past 2-3 months and finally I have had it repaired and so the second task I wanted to do was to publish a post in this humble little space of mine. And the first one is to upload my little one's pics and take a backup of it somewhere safe ! I almost had a nightmare when my lappie crashed as I was scared that I would lose his videos. But thank God, I could recover them ! Some little crazy cute things that we hang on to in life na :)

So whoever knows me would know that I love chicken, both to cook and to eat and for me the first thing that comes to mind while deciding a menu for any celebration is to include a chicken dish. But today's recipe is not about chicken, it's mutton. This recipe is very easy one and can be done with the regular ingredients from your pantry and it is super tasty too. This is a hit in my family and Deeps goes ga-ga about this every time I make it and he always says it tastes as good as a restaurant style roast.. Now that's something that can make you both happy and proud right? So why you thinking further? Head on to the recipe and make some soon and let me know how you got appreciated for it :)

Preparation Time : 10 minutes

Cooking Time : 45-60 minutes

I Used:

To Marinate:

Mutton Red Chilly Powder	- -	½ kg 1 tsp
Lemon juice Ginger Garlic paste Salt	- - -	½ of a medium sized one ½ tbsp As needed
For the Masala:

Onion Shallots Green Chilly	- - -	2 small sized - chopped 10 nos - sliced 1 no slited
Tomato	-	1 medium sized - chopped
Ginger-Garlic paste	-	1 tbsp
Red Chilly Powder	-	1 ½ tsp
Coriander Powder	-	1 ½ tsp
Turmeric Powder	-	½ tsp
Garam Masala Pepper Powder Cumin Powder	- - -	1 tsp ½ tsp ¼ tsp
Salt	-	As needed
Curry leaves	-	2 sprig
To Temper:

Coconut Oil - 3 tbsp Fennel seeds - ½ tsp Cinnamon - ½ inch stick Cloves - 2-3 nos Bay leaf - 1 leaf Curry leaves - 2 sprigs

The Way:

1. Cut the mutton into medium bite sized pieces. Rinse the pieces thoroughly in water
2. Marinate the mutton with red chilly powder, salt, ginger garlic paste and lemon. If you have time allow it to marinate in the freezer over night else marinate them for 30-60 minutes
3. Then pressure cook them until done. I kept on high flame for 2 whistles and low for 2 whistles
4. In a pan heat oil. Temper the fennel seeds. Add bay leaf, cinnamon and cloves. Saute for about 30 seconds
5. Then add the sliced onions, shallots and slit green chilly along with little salt and saute

1. When they become translucent and slightly turn to start brown add ginger- garlic paste. Saute for 3-4 minutes for the raw smell to go off 
2. Now add red chilly powder, coriander powder, turmeric powder, cumin powder and pepper powder and saute for 2-3 minutes
3. Then add the chopped tomatoes and saute well. It should turn pulpy and mash completely

1. Then add the cooked mutton & curry leaves. Cook on low flame until the water evaporates and it becomes completely dry

Serve with Jeera Rice/Peas Pulav/Coconut Milk Rice/Mutton Biriyani or Roti/Porrottas

Notes:

• Adjust the spice levels according to your taste buds. I have used chilly powder, pepper powder and green chillies here. So adjust the amount of  chilly powder while marinating and also while using the masala
• Use good juicy tomatoes to balance that sour taste perfectly
• And allow the mutton to roast till the masala becomes completely dry and completely coated to the mutton
• Use coconut oil for that authentic taste. It does bring in a lot of difference

Cheers,
Chitz