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We hope you got benefit from reading it, now let’s go back to south indian spicy mutton fry recipe. You can have south indian spicy mutton fry using 10 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make South Indian Spicy Mutton Fry:

1. Use 1 kg mutton, chopped in pieces
2. You need 3 onions, sliced finely
3. You need 2 tomatoes, finely chopped
4. Provide 2 tbsp garam masala powder
5. Provide 3-4 green chillies
6. Get salt
7. Provide 1/4 tbsp tumeric powder
8. You need 2 tbsp ginger garlic paste
9. Provide 1 spring of curry leaves or coriander leaves
10. You need 4 cloves garlic and 2 tbsp pepper corns, crushed together

Instructions to make South Indian Spicy Mutton Fry:

1. Cook the mutton with some salt and tumeric powder in a pressure cooker for 3-4 whistles
2. If you dont have a pressure cooker, you can slow cook it on d stove too with lid closed and on a low flame
3. In a heavy bottom pan, add oil, fry the onions and greenchilles and curry leaves. I dint use any curry leaves.
4. Add ginger garlic paste to it and mix well and fry until the raw smell disappears
5. Add the crushed garlic and peppercorns and fry for 3 mins
6. Add the chopped tomatoes and cook well till the oil separates on the sides
7. Now the cooked mutton pieces to the pan, garam masala and cook till the oil seperates on the sides.
8. This may take a while. At first it may look like gravy, but keep mixing for sometime till it look likes nice brown color of the onion and mutton
9. Turn off the stove and add some coriander leaves and mix once.
10. Serve with hot rice and enjoy!!

Ingredients: To par-cook the mutton, Mutton. The mutton fry here is devoid of garam masala and onions which the actual recipes of the cuisine call for. I can still assure you that the dish is delicious, with less ingredients, even oil and on the whole the authentic made easy without a compromise on flavour, taste and quality. The warm, soft, juicy and spicy chunks of cooked meat complimented perfectly with a bowl of steamed rice! In a wide kadai or deep sauce pan, heat oil and sizzle the bay leaf.

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