Pan-fried Mutton/ Kari-Varuval
Ingredients
Pressure Cook
- 1 lb mutton pressure cooked
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1½ cups water
Dry Roast
- 1 tsp pepper
- 1 tsp cumin
Coconut Masala
- ¾ cup freshly grated coconut or store bought coconut flakes
- 1 tsp Chili powder or as required
- 1/4 tsp Turmeric powder
- water as required to make smooth masala
Instructions
Pressure Cook Mutton
- Wash the mutton pieces and add them to a pressure cooker
- Add salt, turmeric powder, and water
- 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
- Dry roast the required amount of pepper and cumin (separately) on medium heat, until the spices release aromas. Do not burn the spices
- Let the spices cool down
Coconut Masala
- Now add the roasted cumin, pepper, coconut flakes to a spice grinder/ mixer
- Grind them until they are quite coarse and then add chili powder
- 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
- Heat oil on medium-high heat in a shallow frying pan
- Add the pressure cooked mutton and the coconut masala to the pan. Give everything a good stir
- 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
- Now scoop out the excess masala (This masala/ kuzhambu can be served with hot white rice or idly or crispy dosa or rotis)
- Optional step: Add a tsp of coconut oil, gingelly oil to the mutton in the pan
- Now turn up the heat and start sautéing mutton until its browned and crispy on the outside
- Serve immediately with steamed white rice and mutton curry/ kari kuzhambu