May 2, 2018

Mutton Pepper Roast

Biriyani was a routine feast for weddings and other functions in my part of Kerala until some time back. That gave way to Fried Rice, Chicken Curry and cutlets eventually and now it has finally settled on Rice and host of non vegetarian and vegetarian items to feast on. Beef Roast or Chicken Roast is a prominent item on the plate without which it feels incomplete.

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I have a strong penchant for roasted chicken, mutton and beef prepared the Malayalee way as I call it. The roasted masala releases a strong aroma coupled with beautifully caramelised onions and the slightly charred meat makes it a heavenly combo with flatbread and even rice. The key to getting this dish right is the proper roasting of the masala as you stir along to prevent it from burning at the bottom. I have tried chicken roast several times and I have not exactly got it the way I would love to have it. Then this mutton roast came along! I usually prefer mutton with gravy but for a change decided to give it a dry touch. I loved how it turned out and we feasted on it gloriously.


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Mutton Pepper Roast

Preparation Time - 60 mins
Serves - 6

Ingredients
  1. Mutton – 1 kg cut into pieces
  2. Onion – 3 big ones thinly sliced
  3. Turmeric powder – ¼ tsp
  4. Pepper powder – 1 tsp
  5. Coriander powder – 1 tbsp
  6. Fennel powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Curry Leaves – 2 sprigs
  9. Coconut Oil
  10. Lime - 1

To Grind
  1. Ginger – 2 tbsp chopped
  2. Garlic – 2 tbsp chopped
  3. Onion – 1 medium sized chopped
  4. Green Chilly – 4
  5. Coriander powder – 1 tbsp
  6. Pepper powder – 1 tsp
  7. Turmeric powder – ¼ tsp
  8. Lime juice – 3 tbsp
  9. Salt to taste

Method
  • Grind all the ingredients listed under ‘To grind’. Add 1 to 2 tsp water if necessary to form a thick paste.
  • Marinate the mutton pieces in the masala paste, add 1/2 cup of water and pressure cook for two whistles or until done.
  • In a separate pan, heat coconut oil. Add the onion slices along with the curry leaves. Saute until onion wilts.
  • Add the rest of the masala powders listed. Mix well and let them cook for a minute. Finally add the cooked mutton and give a good mix.
  • Let the excess water run dry. Keep stirring till a char begins to form on the onions and mutton pieces.Transfer to a serving dish and give a good squeeze of lime juice before serving.
  • Mutton Pepper roast can be served with any Indian flatbread or rice.