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Mutton fry- spicy and flavorful south indian style dish

 Introduction:

There are many versions of mutton fry, but the flavor of mutton that is minced on a silbatta (traditional stone grinder) or coarsely ground in a grinder is on another level. When mutton is cut into small pieces, then pounded and fried, the spices penetrate deep into each fiber, giving the dish an intense taste and aroma. 

In this recipe, we will not be using a pressure cooker. Instead, we will slow-cook the mutton directly in an open pan until tender. The ginger-garlic paste will not be store-bought either, it will be freshly ground on a silbatta, which instantly doubles the fragrance and flavor. 

This style of cooking is very traditional and it is exactly how it used to be made in village kitchens in the old days slow flame, patience, and freshly ground spices are the secrets to this delicious dish. 

Dry mutton fry with roasted masala and tender meat pieces

Ingredients:

• Mutton 500 grams (clean, then pound on a silbatta or coarsely mince in a grinder)

• Ginger garlic paste 2 tablespoons (freshly ground on silbatta)

• Garam masala 1 tablespoon

• Coriander powder 1.5 teaspoons

• Red chili powder 1 teaspoon (adjust according to spice preference)

• Salt to taste 

• Mutton masala 2 tablespoons

• Fresh coriander leaves a small bunch (washed and chopped)

• Cooking oil 1/2 cup

Method:

1. Preparing the mutton mince:

If using a silbatta, cut the cleaned mutton into small chunks and pound them in small batches until you have a coarse mince. This should be done patiently to ensure even texture. If using a grinder, choose the coarse setting avoid making it too fine so the texture is preserved. 

2. Making fresh ginger garlic paste:

Pound ginger and garlic together on the silbatta until smooth. If you use a grinder, keep the paste silbatta coarse to retain rustic flavor. 

3. Heating the oil:

Take a heavy bottomed pan or handi. Add 1/2 cup oil and heat it on medium flame. 

4. Frying the ginger garlic paste:

Add the freshly ground ginger garlic paste into the hot oil. Fry for 2 to 3 minutes until the raw smell disappears and it turns light golden. This forms the base flavor for the whole dish. 

5. Frying the mutton mince:

Add the fresh mutton mince to the pan and mix well. Fry on medium heat for 10 to 12 minutes, stirring continuously. During this time, the mutton will release its natural juices, which will gradually dry up. This frying step develops a deep flavor.

6. Roasting the spices:

Now add garam masala, coriander powder, red chili powder and mutton masala. Keep the flame low-medium and roast the spices for 1 to 2 minutes so they release their aroma. 

7. Slow cooking for tenderness:

Lower the flame, cover the pan with a lid and let the mutton cook for 20 to 25 minutes. Stir occasionally to ensure the masala does not stick to the bottom. If needed, sprinkle a little water during cooking to keep it moist.

8. Final frying and garnish:

Once the mutton is fully cooked and tender, increase the heat to high and fry for 1 to 2 minutes until the oil separates from the masala. Add chopped fresh coriander leaves and mix well. 

Tips:

Coarse mince works best very fine mince can ruin the texture of this dish.

Always use fresh paste silbatta-ground ginger garlic gives a richer and more authentic flavor.
 
Oil balance is important, too little oil can cause the mutton to stick, so use a heavy bottomed pan with enough oil for even frying. 

Conclusion:

This minced mutton fry is a perfect example of real, traditional cooking. Which requires patience, fresh ingredients and careful preparation. Instead of finely mincing the mutton, when it is coarsely torn on a slate, its rustic texture is retained, and the spices get deeply absorbed into every fibre. The freshly ground ginger garlic paste gives a rich aroma and flavor that market paste cannot  give. When mutton is slow cooked on a low flame, its own juices mix with the spices to make a tender, juicy and flavorful dish. Finally, when the oil separates after frying the masala, it gives the dish extra richness and a glossy, tempting look. This method does take some time, but the result is so delicious that every bite reminds you of old village recipes. Serve this minced mutton with roti, naan or plain rice it makes a wholesome meal that your family and guests will surely like. Once you try this recipe once, it will become your go to mutton fry. 

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