Mutton fry is a delicious snack or a side dish recipe made using boneless mutton pieces and is a common mutton dish in Hyderabad. I have also shared a video procedure for this recipe to understand it in a better way.
Other mutton recipes to try are tala hua gosht and mutton kabab.
About the recipe
The mutton here is boiled or pressure cooked and stir-fried in spices...It is a good side dish to dal recipes and a commonly made mutton recipe.
It can be made with many variations and here I have shared one of the many ways of making this tala Hua gosht.
Gosht or mutton is shallow fried or sauteed in oil until it gets golden brown colour...The fried mutton tastes crisp and it is a perfect snack item or it can be served with dal recipes.
In Hyderabad, it is often eaten along with dalcha or khatti dal or palak dal etc.. It is a simple yet tasty starter recipe made with very few ingredients and one of the easy mutton dishes shared so far on my blog.
The mutton pieces are tenderized in a pressure cooker and fried in oil with some spices. They can be eaten plain as a snack item or as a starter.
Points to follow while making this recipe
- One main important point to be remembered while making mutton in a pressure cooker is not to overcook the meat as the meat undergoes a second step that is stir-frying it in oil.
- If the mutton gets overcooked then the mutton completely shreds while frying and do remember not to overcook it while pressure cooking.
- This dish is best if made with boneless mutton pieces.
There are lots of mutton recipes shared on my blog which are basically in the form of curry, gravy or added into the rice.
This is the first time a dry fry mutton recipe is shared for my blog readers and is a wonderful Hyderabadi delicacy.
Follow the step by step recipe making procedure for this simple fried mutton recipe... If looking for more dry versions of mutton recipes then do check out mutton sukka as well on the blog.
Step by step procedure
Step 1(Pressure cook the mutton):
- In a pressure cooker, add boneless mutton pieces.
- add salt as per taste.
- Add ginger garlic paste.
- add water and mix up well.
- Pressure cook the mutton until it gets tender. Do not overcook the mutton at this stage.
- Reduce the steam. Simmer it uncovered and let this water get absorbed. Skip this step if no water remains after pressure cooking.
- If there is any water remaining in the pressure cooked mutton, evaporate the excess water by keeping the cooker lid uncovered and cooking on low to medium flame.
- Take the mutton pieces out in a bowl.
Step 2 (Frying the mutton):
- In a pan, add oil and heat it.
- Into it add ginger garlic paste and saute for few minutes until raw smell disappears.
- Into it, add boiled mutton pieces and saute until they turn golden brown color.
- Add red chilli powder, mix well (At this stage fresh curry leaves and slit green chilli can be added as it gives amazing flavour). It also gives a pleasant aroma to the fried meat.
- Adjust the spice quantity as per requirement and additional dry spices too can be added at this stage such as garam masala, kali Mirch powder and coriander powder to enhance the flavours of the mutton.
- saute for few minutes on low flame until the mutton is fried well. It looks like the below picture once it is done well.
- Mutton fry is ready.
- Sprinkle lemon juice all over the mutton and serve.
- It can be served as a side dish to many veg dal recipes and commonly served with khatti dal in Hyderabad.
Video
Recipe
mutton fry recipe hyderabadi | how to make mutton fry
Ingredients
To tenderize the mutton:
- 250 gms boneless mutton cleaned and washed well
- salt to taste
- 1 teaspoon ginger garlic paste
- 1 glass of water
To fry the mutton:
- 1-2 tablespoon oil
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
Instructions
Step 1(Pressure cook the mutton):
- In a pressure cooker, add mutton pieces, add salt as per taste.
- Add ginger garlic paste, add water and mix up well.
- Pressure cook the mutton until it gets tender.
- Reduce the steam.
- If there is any water remaining in the pressure cooked mutton, evaporate the excess water by keeping the cooker lid uncovered and cooking on low to medium flame.
- Take the mutton pieces in a bowl.
Step 2 (Frying the mutton):
- In a pan, add oil and heat it.
- Into it add ginger garlic paste and saute for few minutes until raw smell disappears.
- Into it, add boiled mutton pieces and saute until they turn golden brown color.
- Add red chilli powder, mix well and saute for about five minutes on low flame.
- Mutton fry is ready.
- Sprinkle lemon juice all over the mutton and serve.
Notes
- The more the mutton is sauteed in oil, the more crispier it gets.
- If a softer mutton piece is preferred, then saute only for few minutes after adding red chili powder.
- If preferred additional spices such as turmeric powder, garam masala powder too can be added while shallow frying.
Nutrition
Faq's
Yes, making the fry using small mutton pieces with bones too tastes good. Using boneless can be used directly as a starter dish but making using mutton with bones also releases juices and gives a delicious flavour to the dish.
No, the mutton takes a little longer to tenderize and boiling it in a cooker or slow-cooking and then stir-frying mutton gives the flavours which are right.
The mutton pieces can be stir-fried using some fresh curry leaves and fresh slit green chillies while sauteing which release delicious flavor into the curry.
Maureen says
This sounds really interesting. How long did it take you to pressure cook the mutton to tender? I have no idea. 🙂
Happy New Year!
Asghar says
Pressure cook for 15 to 20mins depending on the quality of the meat. Switch off the cooking range and allow the pressure to reduce gradually. Good luck. Asghar Dubai UAE