Mutton Peralan or roast: This Kerala meat dish is a blend of spices and herbs

Mutton Peralan or roast: This Kerala meat dish is a blend of spices and herbs

Popular in Kerala, this dish takes only 45 minutes to make and serves eight

Image Credit: Supplied/Sobha Varghese

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

Serves: 8


For the gravy

Here's what you will need... Image Credit: Supplied/Sobha Varghese

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

To make the marinade, these are the spices you will need Image Credit: Supplied/Sobha Varghese

1 tomato (medium size)

2tsp red chili powder

1 1/2tsp black pepper

1/2tsp jeera

1 1/2tsp fennel seeds

6 cloves of garlic 

2-3 sticks of cinnamon (small)

5 cloves

4 cardamom

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.

Chop the mutton (on the bone) into medium-sized pieces Image Credit: Supplied/Sobha Varghese

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.

This is how your paste should look like... Image Credit: Supplied/Sobha Varghese

Step 3: Marinate the mutton pieces by using 1/3 of the paste and keep it aside for 30 minutes.

Marinate the mutton pieces with the paste Image Credit: Supplied/Sobha Varghese

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.

Fry chopped onions and shallots on a medium flame (only till they turn golden-brown) Image Credit: Supplied/Sobha Varghese

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.

Time to start frying the mutton pieces Image Credit: Supplied/Sobha Varghese

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.

Add in the herbs... Image Credit: Supplied/Sobha Varghese

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).

Once the fried mutton pieces are added, pour a consistent amount of water for the gravy Image Credit: Supplied/Sobha Varghese

Step 9: Cook the gravy over a low flame with its lid closed till the meat becomes tender. Add salt as per your taste.

Once the meat is tender, transfer on to a serving bowl... Image Credit: Supplied/Sobha Varghese

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.

Delicious Mutton Peralan is served... Image Credit: Supplied/Sobha Varghese

Note: Addition of extra black pepper powder is as per preference.

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