Coconut mutton fry Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with turmeric powder, red chili powder, ginger-garlic paste, and salt. Let it rest for 30 minutes.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add chopped tomatoes and cook until they turn soft.
• STEP 4.Add the marinated mutton pieces and cook on medium heat until they are browned and cooked through.
• STEP 5.In a separate pan, dry roast grated coconut until it turns golden brown. Grind it into a fine paste with water.
• STEP 6.Add the coconut paste to the cooked mutton and mix well. Cook for another 5-7 minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the mutton for at least 30 minutes to allow the flavors to penetrate.
• Dry roasting the coconut enhances its flavor and adds a nutty taste to the dish.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can also add a squeeze of lemon juice at the end for a tangy twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover coconut mutton fry in an airtight container in the refrigerator.
• Reheat it in a pan or microwave before serving.
• Serve the coconut mutton fry hot with steamed rice, roti, or naan.
• Garnish with fresh coriander leaves for added freshness and flavor.