Mutton Coconut Roast

Mutton coconut roast

Wishing you all a very happy and blessed Easter!

Ingredients

To pressure-cook

1. Mutton – 1 kg, cut into small pieces

   Ginger-garlic paste – 2 tsp

   Turmeric powder – 1/4 tsp

   Pepper powder – 1/2 tsp

   Garam masala powder – 1 tsp

   Curry leaves – A few

   Salt – As required

    Pearl onions, sliced – 8 – 10

   Water – 2 tbsp

Other ingredients

2. Coconut oil – 2 – 3 tbsp

3. Mustard seeds – 3/4 tsp

   Dry red chilly – 1, broken

   Coconut slices – 1/4 cup

4. Wholes spices – cloves – 6, cardamom – 1,  slightly crushed whole pepper corns – 1/4 tsp, fennel seeds – 1/4 tsp, bay leaf – 1, cinnamon stick – 1/2 inch

5. Onion – 1.5 medium, thinly sliced (Around 2 – 2.5 cups)

   Green chilly – 1, slit

    Ginger-garlic paste  – 2 tsp

   Curry leaves – 1 sprig

6. Turmeric powder – 1/4 tsp

   Kashmiri chilly powder – 1 tbsp

   Coriander powder – 1 tbsp

   Garam masala powder – 2 tsp

7. Tomato – 1 medium-large, thinly sliced

8. Coconut milk, medium-thick – 3/4 cup

9. Salt – To taste

Method

1. Marinate mutton pieces with the remaining ingredients numbered 1 (except pearl onions and water) for 2 hrs or or for a minimum of 1/2 hour. Transfer this to a pressure-cooker and add sliced pearl onions and 2 tbsp water. Mix well and pressure-cook for 3 – 4 whistles.

2. Heat coconut oil in a  heavy-bottomed pan at medium heat. Splutter mustard seeds and fry dry red chilies and sliced coconut. Add the whole spices and saute until fragrant or for a few seconds.

3. Next add sliced onion, green chilly, ginger-garlic paste and curry leaves. Saute until onion turns light golden. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until their raw smell is gone. Add sliced tomato and pressure-cooked mutton along with the gravy. Mix well and cook until the gravy is thick. Now add the coconut milk. Continue cooking for another 15 – 20 minutes, stirring in between, until the mutton is roasted well. Serve hot with chapathi / rice.

Mutton roast

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Kerala Sadya Recipes

About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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