Mutton fry recipe with video & step by step photos – Simple & flavorful Andhra style mutton fry recipe. Despite getting several requests for mutton recipes, I am unable to share them since mutton is not often there on our menu. There are so many ways mutton fry is made in Andhra homes based on the region. The one I am sharing here is my mom’s recipe and is made with basic ingredients. It is not too spicy nor hot and is just made with very little ghee (clarified butter) which brings out the flavors of spice powders and mutton. However if you are not going to serve it right away, then it is good to make it with any cooking oil.
This mutton fry can be served as a appetizer or as a side with rice, chapathi/ roti/ paratha. I have made it to a dry dish, But if you like to have a bit more of gravy, just take it off from the pan a bit early without evaporating the gravy completely.
The most important ingredient in this dish is dried coconut (copra) which lends a unique aroma and taste. However if you do not have it, you can also replace it with poppy seeds or fresh coconut. Both these substitutes do not lend that unique aroma as dried coconut. If you do not have both dried coconut and poppy seeds, then you can just skip it. It will still taste good.
Choose tender & bone-in mutton as it tastes the best. I will update the video and the step by step photos soon.
Video of mutton fry recipe
Mutton fry recipe
- 300 grams tender mutton (prefer bone-in)
- 1 tsp oil or ghee (clarified butter)
- ¼ cup onions very finely chopped or coarsely crushed
- 1 ½ tsp ginger garlic paste (refer notes)
- Salt as needed (refer notes)
- 1 tbsp garam masala or mutton masala (refer notes)
- Red chili powder optional if desired
- ¼ cup water
- 2 tbsps curd/ yogurt (optional, to tenderize mutton) or any meat tenderizer
- 1 tbsp oil or ghee
- 2 sprigs of curry leaves
- 2 green chilies
- 1 clove garlic minced (optional)
- garam masala or mutton masala (use as needed, refer notes)
- Salt if needed
- ¼ to ½ tsp pepper powder
- 4 dried red chilies (use as needed, less spicy variety)
- 3 tbsps grated dried coconut (copra, substitute with 2 tbsps poppy seeds/khus khus or fresh coconut)
- 2 tbsp coriander seeds / dhaniya
- 2 – 2 inch thin sticks True Cinnamon / dalchini
- 4 to 6 cloves
- 6 green cardamoms / elaichi
- 1 tsp fennel/ saunf seeds (optional, refer notes)
- ¾ tsp cumin/ jeera
- Wash mutton well under running water and drain it completely.
- Add ginger garlic paste, turmeric powder, salt, garam masala, onions and salt as needed. You can also add curd if desired. Mix everything well and marinate for at least 3 to 4 hours in fridge. Pour ¼ cup water if pressure cooking. If cooking in a pot begin with half a cup water and then keep adding as and when required.
- Cook on a low heat for 10 mins. Then on a medium flame until the mutton turns tender and is cooked completely. If cooking in a pressure cooker, cook it for 5 to 6 whistles depending on your cooker.
- Make sure mutton is cooked completely before you fry it otherwise it turns rubbery. If you have used bone-in mutton, then the meat falls off easily from the bone.
- Heat a wide pan with ghee or oil. Add minced garlic if using, green chilies, and curry leaves.
- Saute until the garlic turns aromatic.
- Add pepper powder and the remaining garam masala. Stir it well. I use up all the freshly ground spice powder, you can add half of it and check if it is too spicy for your taste buds and add up the rest if desired.
- Immediately pour the mutton with the left over stock.
- Mix everything together and add salt if needed.
- Cook on a medium heat until all the stock evaporates and the masala clings on to the mutton. If you desire little gravy then turn off the stove a bit early.
SALT: I used about ¼ tsp pink salt for marination. Another ¼ tsp tsp while sauteing. If using regular salt, you may need less. Do adjust the qty as needed.
GARAM MASALA: If you cannot make the fresh spice powder from the recipe card above, then use any other good garam masala, mutton masala or meat masala as desired following the instructions on the pack for qty. If making the spice powder from the above recipe, then use 1 tbsp while cooking mutton and the rest add it while frying. If you do not like too many spices in your dish, then use only as needed while frying.
SPICES: fennel seeds, cumin, cardamoms and cinnamon are used to tone down the heat in the dish, so do not skip them.
How to make mutton fry
1. To make this dish, we will need to dry roast & grind the spices. Alternately you can also use any other readymade mutton masala or garam masala. Dry roast coriander seeds, red chilies, cinnamon, cloves and cardamoms until lightly roasted. Then add fennel seeds and cumin. Saute for a min. Add coconut or poppy seeds and turn off the heat. Cool all these and make a fine powder.
2. Wash mutton and drain completely. Add ginger garlic paste, salt, turmeric and half of the masala powder prepared above. I use 1 tsp ghee for flavor and this is optional. You can also use chili powder if you prefer the dish hot. If using any other masala powder please check the instructions on the pack. For most brands you can use about 3/4 to 1 tbsp masala powder.
3. Mix everything well. You can also use curd/ yogurt or any meat tenderizer. I have not used any here as I have used lamb meat which was tender. Marinate and refrigerate for 3 to 4 hours. I usually set aside for 30 mins and carry on. But it is highly suggested to use curd and marinate for 3 to 4 hrs if the meat used is not tender.
4. Add water and mix.
5. Cook on a low heat for 10 mins and then on a medium heat until soft. You can do this in a pot or pressure cooker. I pressure cooked for 5 whistles, this may vary depending on your cooker.
6. Mutton must be cooked soft and must fall off the bone easily. If using boneless mutton then try to cut a piece with fork you must be able to do it easily.
7. Heat a pan with ghee or oil. If not going to consume right away then use oil. Add garlic (optional), green chilies and curry leaves. Saute well until all the 3 ingredients smell good.
8. Add pepper powder and the other half mutton masala powder. If using ready made powder, take care not to use a lot. You can also skip using masala at this stage if you do not prefer. Stir the masala in ghee/oil.
9. Pour the cooked mutton along with the stock (mutton cooked water).
10. Add salt if needed. Mix and cook until the gravy thickens and masala clings on to the mutton. You can turn off the stove at any stage
11. Andhra mutton fry is made dry, all the masala clings to the mutton. Turn off the heat. If you like you can also add some chopped coriander leaves.
Serve mutton fry with lemon juice sprinkled. It can be served with rice or roti or bread.