Mutton Roast
Indian Cuisine
If you've ever visited a Kerala toddy shop (kallu shaap), you’ll know that Mutton Roast is one of their best-kept secrets. A dry, spicy preparation, this dish pairs beautifully with hot rice or tapioca mash (kappa) and a chilled glass of fresh toddy!
PREP TIME
15 minutes
TOTAL TIME
1 hour
SERVES
4 Portions
Ingredients
1.
Mutton – 500 g
2.
Lemon juice – 1 tbsp
3.
Fennel powder – ½ tsp
4.
Garam masala – ½ tsp
5.
Turmeric powder – ½ tsp
6.
Kashmiri chilli powder – 1 tsp
7.
Coriander powder – 2 tsp
8.
Onions – 2 medium, sliced
9.
Ginger-Garlic paste – ½ tbsp
10.
Green chillies – 2, slit
11.
Black pepper powder – 1 tbsp
12.
Curry leaves – 1 sprig
13.
Salt – to taste
14.
Coconut oil – 2 tbsp
Direction
Step 1
Dry roast coriander seeds, cumin seeds, and grated coconut in a pan over low heat until aromatic and golden brown. Let it cool, then grind it into a fine paste with a little water.
Step 2
Heat oil in a deep pan or kadhai over medium heat. Add sliced onions and sauté until they turn dark brown. This step is key to getting the deep, smoky flavour.
Step 3
Stir in the ginger-garlic paste, black masala, red chilli powder, and turmeric. Cook for about 2 minutes until the spices release their aroma.
Step 4
Add the mutton pieces, mix well, and cook for 10 minutes on medium heat, stirring occasionally. This helps the meat absorb the flavours.
Step 5
Add the roasted coconut paste and enough water to create a rich gravy. Cover and simmer on low heat for 40 minutes, or until the mutton is tender. Stir occasionally to prevent burning.
Step 6
Garnish with fresh coriander leaves and serve hot with bhakri (jowar or rice roti) or steamed rice.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
Mutton Roast
Indian CuisineIf you've ever visited a Kerala toddy shop (kallu shaap), you’ll know that Mutton Roast is one of their best-kept secrets. A dry, spicy preparation, this dish pairs beautifully with hot rice or tapioca mash (kappa) and a chilled glass of fresh toddy!
PREP TIME
15 minutes
TOTAL TIME
1 hour
SERVES
4 Portions
Ingredients
1.
Mutton – 500 g
2.
Lemon juice – 1 tbsp
3.
Fennel powder – ½ tsp
4.
Garam masala – ½ tsp
5.
Turmeric powder – ½ tsp
6.
Kashmiri chilli powder – 1 tsp
7.
Coriander powder – 2 tsp
8.
Onions – 2 medium, sliced
9.
Ginger-Garlic paste – ½ tbsp
10.
Green chillies – 2, slit
11.
Black pepper powder – 1 tbsp
12.
Curry leaves – 1 sprig
13.
Salt – to taste
14.
Coconut oil – 2 tbsp
Direction
Step 1
Dry roast coriander seeds, cumin seeds, and grated coconut in a pan over low heat until aromatic and golden brown. Let it cool, then grind it into a fine paste with a little water.
Step 2
Heat oil in a deep pan or kadhai over medium heat. Add sliced onions and sauté until they turn dark brown. This step is key to getting the deep, smoky flavour.
Step 3
Stir in the ginger-garlic paste, black masala, red chilli powder, and turmeric. Cook for about 2 minutes until the spices release their aroma.
Step 4
Add the mutton pieces, mix well, and cook for 10 minutes on medium heat, stirring occasionally. This helps the meat absorb the flavours.
Step 5
Add the roasted coconut paste and enough water to create a rich gravy. Cover and simmer on low heat for 40 minutes, or until the mutton is tender. Stir occasionally to prevent burning.
Step 6
Garnish with fresh coriander leaves and serve hot with bhakri (jowar or rice roti) or steamed rice.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
COMPANY
USEFUL LINKS
LEGAL
Contact Us
Download our App
For App Exclusive Monthly Offers
© 2025@Cambaytiger. 
