Sunday, December 16, 2012


 Recipe from my friend:

John Lenin

Here is the recipe for Kuttanadan Mutton roast 
for this X mas . Please refer notes & chicken preparation, 
if you are planning to make chicken instead of mutton.

Mutton – 1/2kg
Grated coconut – 1 cup
Red chills – 4-5, whole
Coriander powder – 2 tbsp
Turmeric powder – 1/2 tsp
Black peppercorns – 1/2 tsp, optional
Curry leaves
Crushed ginger & garlic – 1 tbsp each
Onion – 2 big, sliced finely
Tomato – 2, sliced finely
Coconut oil
For Garnishing

Thengakothu(bite size coconut pieces)- 1/4 – 1/2 cup
Mustard seeds – 1/2 tsp
Red chills – 2
Curry leaves


Heat oil in a pan & add grated coconut.

Once the colour starts changing add red
chilli, coriander powder, turmeric powder,
pepper corns & curry leaves.

Fry this till the coconut becomes golden brown
colour, let it cool. 

Grind the cooled coconut mixture into a smooth paste.

Add 1-2 tbsp of water to this paste & keep it aside.

Heat Oil in a pan & add crushed ginger & garlic. 

Fry it for a few minutes. Add onion. 

When the onion becomes pale golden colour, add tomato.

When tomato is cooked add the ground paste. 

Mix well. Add mutton pieces and salt. 

Combine well & saute for 5 minutes. 

Add 1/2 cup water & cook till the mutton is done.


 Heat oil in a pan & splutter mustard, add thengakothu,
 red chilli & curry leaves. Fry for a few minutes & pour it over the mutton curry.
Serve hot with rice, chappathi, appam etc;

 For Chicken preparation:
Marinate chicken (1/2 kg) pieces with 2 tsp of kashmiri
chilli powder, 1/4 tsp of turmeric powder & salt.
Keep it for half an hour.
Shallow fry the marinated chicken pieces & continue
cooking in the same method of mutton roast.

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