My Husband’s Favorite Mutton Fry
This easy South Indian-style Mutton Fry is a spicy, aromatic dry preparation made with tender pieces of mutton cooked in a blend of flavorful homemade masala. It’s a classic recipe that’s been a hit in our home for years — especially loved by my husband!
The rich aromatic masalas, and pan-frying give the dish a bold, deep flavor with a crisp texture. If you’re curious about what “mutton” refers to in different cuisines, this Wikipedia article on mutton gives a quick and informative overview.
Whether served as a side with dal rice, enjoyed with chapati/paratha, or offered as a spicy starter for gatherings, this homestyle mutton fry is a must-try. Let me take you through the easy steps to prepare this delicious dish at home.
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Origin and Regional Names
Mutton Fry is a beloved dish from South India, particularly popular in Tamil Nadu, Andhra Pradesh, and Karnataka. It is often referred to by different names depending on the region and slight variations in preparation.
In Tamil cuisine, it’s commonly called Mutton Chukka (or Sukka), where “chukka” means dry or semi-dry. The dish is slow-cooked with freshly ground spices, curry leaves, and sometimes coconut for a deep, rustic flavor.
In Karnataka and some coastal regions, you may find it called Mutton Sukka, while in Kerala and parts of Andhra, it might simply be known as Mutton Roast — highlighting the dry-roasted finish after pressure cooking the meat until tender. In Hyderabad it is known as Tala Hua Gosht– “tala” meaning fried and gosht meaning “meat”, usually paired with rice and khatti dal.
Despite the different names, the essence of the dish remains the same — spicy, flavorful, and often slow-roasted to perfection in a thick masala that clings to each juicy bite of mutton.
Crispy Spicy Mutton Fry
Ingredients
- 400 g Boneless mutton
- 1/2 tsp Turmeric powder
- 1 tbsp Ginger garlic paste
- 1 glass Water
- Salt to taste
For Aromatic Masala
- 1 tbsp Fennel seeds
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1/2 tsp Peppercorns
- 1 inch Cinnamon
- 3 Cardamom
- 2 Whole red chillies
- 1 inch Ginger
- 10 cloves Garlic
- 2 tbsp Water
Other ingredients
- 5 tbsp Oil
- Few Curry leaves
- 1/2 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 2 Green chillies
- Fresh coriander for garnishing
Instructions
- In a pressure cooker add mutton, turmeric powder, ginger garlic paste, salt and water.
- Mix well and close the pressure cooker lid.
- Cook the mutton on high heat for 1 whistle and low heat for 8-10 minutes or until tender.
- In a pan roast aromatic spices like fennel seeds, cumin seeds, coriander seeds, peppercorns, cinnamon, cardamom, whole red chillies for 2-3 minutes on low heat.
- Once the roasted spices cool down put it in a mixer jar.
- Add garlic, ginger and water to it and grind coarsely and keep aside.
- Now seperate stock from boiled mutton and keep aside.
- In a pan heat oil and fry mutton from both the sides until crispy.
- Add the mutton stock to the fried mutton and bring to boil.
- Add few curry leaves and aromatic ground masala.
- Fry the mutton with masala for 4-5 minutes, stirring continuously to avoid burning.
- Once the mutton is dry add red chilli powder, garam masala powder and green chillies.
- Fry for further 2 minutes and turn off the heat.
- Garnish with fresh coriander and serve hot with roti, paratha, naan or rice and dal.
Video
Frequently Asked Questions
Can I use bone-in mutton for this recipe?
Yes, bone-in mutton works well too. Just make sure it’s cut into medium-sized pieces so it stays juicy and doesn’t dry out during roasting.
My mutton turns out chewy. What can I do?
Pressure cook the mutton until it’s soft and tender. Cooking time may vary depending on the cut and age of the meat, but usually 4–5 whistles do the trick.
Can I skip the pressure cooker and slow cook instead?
Absolutely! Slow cooking over low flame enhances flavor, but it will take longer — around 45–60 minutes. Keep checking water levels and stirring occasionally.
What oil should I use for frying?
You can use any neutral oil like sunflower or rice bran oil. For a traditional touch, try using coconut oil for extra flavor.
Is this recipe spicy?
Yes this is a spicy mutton recipe. You can reduce the chili powder or skip green chilies for a milder version. Taste and adjust to your liking!
Pro Tips for Perfect Mutton Fry
- Use fresh mutton for best flavor and tenderness.
- Don’t skip pressure cooking—it reduces cooking time and ensures juicy meat.
- Roast on medium flame till oil separates and the masala coats the mutton pieces well.
- Use curry leaves and crushed pepper at the end for an aromatic South Indian finish.
- If you’re making in advance, reheat in a covered pan to retain moisture.
Serving Suggestions
- Serve with hot steamed rice and dal,rasam or sambar for a comforting South Indian meal.
- Pairs beautifully with Kerala parotta, chapati, or even ghee rice.
- Add some sliced onions and lemon wedges on the side for a zingy contrast.
- Turn leftovers into a spicy mutton fry roll using paratha or roti.
You might also enjoy my Tandoori Keema, a flavorful and spicy restaurant style minced meat delicacy with smoky flavor to enhance the taste of keema.
💬 What Do You Think About This Recipe?
Have you tried this Mutton Fry at home? Did it remind you of Restaurant-style mutton fry? Share your thoughts in the comments below — your feedback means the world to me! ❤️
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👉 @diningwithayesha using the hashtag #diningwithayesha — I’d love to see your creations!