Kerala – a land known for a variety of tastes and cuisines. Situated along the coast line, the Indian state is dominantly known for its non-vegetarian recipes.
‘Mutton Peralan’ (or mutton roast) – a popular mutton dish in Kerala – is cooked in freshly ground spices and sautéed with shallots and onions to give it a rich flavour and taste. The dish is served best alongside rice, roti, appam (hoppers) or other bread variations.
Preparation time: 15-20 minutes
Cooking time: 45 minutes
For the gravy
1kg mutton (with bones)
150gm onion, chopped
100gm shallots, chopped
2tbsp pudina (mint), chopped
3tbsp coriander leaves, chopped
3 sprigs curry leaves
6tbsp coconut oil or refined oil
Salt to taste
For the marination
1 tomato (medium size)
2tsp red chili powder
1 1/2tsp black pepper
1 1/2tsp fennel seeds
6 cloves of garlic
2-3 sticks of cinnamon (small)
1 tsp turmeric powder
1 piece (2 inch) ginger
1 tbsp vinegar
Step 1: Drain the water completely, and clean the mutton pieces thoroughly before you cut them into medium-sized pieces.
Step 2: Mix tomato, red chili powder, black pepper, jeera, fennel seeds, garlic, cinnamon, cloves, cardamom, turmeric powder and ginger, with vinegar and salt to make it into a paste.
Step 3: Marinate the mutton pieces by using 1/3 of the paste and keep it aside for 30 minutes.
Step 4: Heat coconut oil in a kadai or wok and add chopped onion and shallots. Sauté until it becomes golden-brown and then keep it aside.
Step 6: Use another kadai to fry the marinated mutton pieces, and turn over each piece over after three minutes on a medium flame. Once fried, keep it aside.
Step 7: Take the kadai with the sautéed onions and shallots, and add the remaining paste into the kadai along with the chopped pudina (mint) leaves, coriander leaves, and curry leaves.
Step 8: Add the fried mutton into the kadai, stir it with the mixture for a minute and then add 800ml of hot water (for a thick gravy).
Step 9: Cook the gravy over a low flame with its lid closed till the meat becomes tender. Add salt as per your taste.
Step 9: Once the mutton is cooked well in the masala, add half the portion of the fried onion and mix it slowly. Keep the remaining half of the fried onion for garnishing the dish after transferring into a serving bowl.
Note: Addition of extra black pepper powder is as per preference.
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A home-maker based in Mumbai, Sobha runs a popular YouTube blog called ‘Sobha’s Kitchenette’ that focuses on authentic and traditional Kerala recipes