Pan fried Mutton|Kari Varuval

Pan fried Mutton|Kari Varuval is a spicy, crispy dish with beautiful aroma of coconut combined with roasted spices. It is a family recipe. I remember my grandma making this dish for us when ever we visited her during the summer holidays.

Coconut masala

Coconut is a very important ingredient in many South-Indian dishes. We use freshly grated coconut flakes as base for making curry or gravy. The grated coconut is then ground to a fine paste with aromatic spices that are specific to a dish.

What are the ingredients?

Pan fried Mutton|Kari Varuval is a very simple recipe. It requires only a few ingredients that can be found in your pantry. I use pepper, cumin, chili powder, turmeric powder along with coconut flakes. I used store bought unsweetened coconut flakes for this recipe.

How to make Pan fried Mutton|Kari Varuval?

I like my mutton pieces to be cut into small, bit-sized pieces. The mutton needs to be pressure cooked for at least 7 to 8 whistles. Add 1½ cups of water to the mutton along with salt, turmeric powder to pressure cooker. Wait for the pressure to be released completely before opening the cooker.

While the mutton is being cooked, dry roast the pepper and cumin on medium heat (separately). Dry roast until you smell the spices release their aromas. Do not burn the spices. Wait for the spices to cool down before adding them to the coconut flakes to make the masala base for the Pan fried Mutton|Kari Varuval

Once the spices have cooled down add them to a small mixer/spice grinder along with coconut flakes. Run the mixer until the spices and coconut mixture turns coarse (as shown in the picture below). Now add chili powder and turmeric powder and run the mixture for 30 seconds. Use a spatula to scrape the bottom of the mixer grinder and add water (2-3 tbsp) to make a very smooth and thick paste.

Add the pressure cooked mutton along with the stock to a shallow pan and add the smooth coconut masala. Do not add water. The mutton stock in the pressure cooker should be sufficient to make this recipe. Cook the contents of the pan until you see oil separation on the surface of the curry/gravy.

The Gravy/Curry

The end result of this recipe is not just Pan fried Mutton|Kari Varuval. You get a bonus curry/gravy. Once you see oil separation on the surface, scoop out the extra gravy out of the pan. this gravy is just yummmmm!

Optional step: Add a tbsp of coconut oil and a tbsp of gingelly oil. This step just adds to flavor of the dish.

Now turn up the heat and sauté the mutton pieces until crisp and brown on the outside. Turn-off the heat and serve immediately.

Serving suggestions

The Pan fried Mutton|Kari Varuval is best had with the gravy we just scooped out along with steamed white rice. The gravy can also be served as a side-dish for chappathi/roti, crispy dosas or idlys. It can also be served as a side dish with steamed white rice and mutton curry/kari kuzhambu.

Try this recipe in your kitchen and let me know how it turned out.

Happy cooking!!

Directions with pictures

Pressure Cook Mutton

1.Wash the mutton pieces and add them to a pressure cooker

2. Add salt, turmeric powder, and water

3. Pressure cook the mutton for at least 7 whistles and then turn off heat. Wait for the pressure to be released before opening the pressure cooker

Dry Roast

1.Dry roast the required amount of pepper and cumin (separately) on medium heat, until the spices release aromas. Do not burn the spices

2. Let the spices cool down

Coconut Masala

1.Now add the roasted cumin, pepper, coconut flakes to a spice grinder/ mixer

2. Grind them until they are quite coarse and then add chili powder and turmeric powder

3. Now add 2-3 tbsp of water (or as required) and grind the coconut mixture to smooth paste

Make the pan-fried mutton/ Kari-varuval

1. Heat oil on medium-high heat in a shallow frying pan

2. Add the pressure cooked mutton and the coconut masala to the pan. Give everything a good stir

3. Reduce the heat to medium and wait for the masala to thicken up or until you see oil on the surface of the masala in the pan

4. Now scoop out the excess masala. This mutton masala/ kuzhambu can be served with hot white rice or idly or crispy dosa or roti

5. Optional step: Add a tsp of coconut oil, gingelly oil to the mutton on the pan

6. Now turn up the heat and start sautéing mutton until its browned and crispy on the outside

7. Serve immediately with steamed white rice and mutton masala or mutton curry/ kari kuzhambu