1kg mutton with bones, cleaned, washed with pinch of turmeric and strained

    For marination

    5gm turmeric powder

    5gm fennel seeds

    10 garlic cloves with skin

    1 handful coconut sliced

    1 onion sliced

    A few curry leaves

    Salt to taste


    For the roast

    100ml coconut oil

    3 onions, sliced 

    300gm shallots, halved

    3 green chillies

    50gm ginger chopped

    For the spice mix

    50gm Kashmiri chilly powder

    50gm coriander powder

    30gm black pepper powder

    10gm garam masala powder

    A few curry leaves 

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Ingredient Substitution Guide


1. Wash mutton with some turmeric five times and strain.

2. Rub mutton well with a mixture of turmeric powder, fennel seeds, garlic cloves with skin on, coconut slices, onion slices, curry leaves and salt to taste. Leave meat to marinate for 30 minutes. 

3. To an earthenware pot add the mutton with marination juices (don’t add extra water) and bring to boil. When the mutton releases its juices add water, cover with a lid and continue cooking (alternatively you can cook the meat in pressure cooker without any water, ​about two-three whistles​​​​​​).

4. In a heavy kadai/pan heat coconut oil, add onions, shallots, chillies and ginger and sauté till transparent. When the onion mixture has almost dried and the mutton is almost cooked, add the masala powder to the onion mixture and roast on a low flame. After 5 minutes of roasting the masala will release a mouthwatering aroma.

5. Strain the stock that the mutton is cooking in and mix with the onion and masala mix until it achieves a thick paste-like consistency. To this watery paste, add the boiled mutton and coconut pieces, slow roast and keep stirring till it reduces to a thick sauce and coats the meat well. Add curry leaves and check the seasoning.

6. Once the meat and masala has fully incorporated and the sauce has reduced to a dry paste, serve this deliciously flavoursome dish with parotta, rice or kappa (tapioca).

7. For a comforting meal during the rains, mutton roast is great served with more kachiathu (spiced buttermilk), beans thoran (stir-fried beans in coconut) and boiled rice.

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