Here is the recipe for kuttanadan mutton roast.
Please refer notes & chicken preparation, if you are planning to make chicken instead of mutton.
- Mutton – 1/2kg
- Grated coconut – 1 cup
Red chilli – 4-5, whole
Coriander powder – 2 tbsp
Turmeric powder – 1/2 tsp
Black peppercorns – 1/2 tsp, optional
- Crushed ginger & garlic – 1 tbsp each
- Onion – 2 big, sliced finely
- Tomato – 2, sliced finely
- Coconut oil
- Thengakothu(bite size coconut pieces)- 1/4 – 1/2 cup
Mustard seeds – 1/2 tsp
Red chilli – 2
Heat oil in a pan & add grated coconut. Once the colour starts changing add red chilli, coriander powder, turmeric powder, pepper corns & curry leaves. Fry this till the coconut becomes golden brown colour. Let it cool. Grind the cooled coconut mixture into a smooth paste. Add 1-2 tbsp of water to this paste & keep it aside.
Heat Oil in a pan & add crushed ginger & garlic. Fry it for a few minutes. Add onion. When the onion becomes pale golden colour, add tomato. When tomato is cooked add the ground paste. Mix well. Add mutton pieces and salt. Combine well & saute for 5 minutes. Add 1/2 cup water & cook till the mutton is done.
Garnishing: Heat oil in a pan 7 splutter mustard, add thengakothu, red chilli & curry leaves. Fry for a few minutes & pour it over the mutton curry. Serve hot with rice, chappathi, appam etc;
For Chicken preparation:
Marinate chicken (1/2 kg) pieces with 2 tsp of kashmiri chilli powder, 1/4 tsp of turmeric powder & salt. keep it for half an hour. Shallow fry the marinated chicken pieces and continue cooking in the same method of mutton roast.
Notes: Marinating & frying chicken piece is optional. The original chicken recipe as shown in the TV, doesn't have this process. If you are marinating & frying the chicken pieces, reduce the amount of whole red chilli while frying coconut and also adjust the qty of salt accordingly.
Source: Kairali TV