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Mutton Fry

Authentic Mutton Fry Recipe – A Flavor-Packed Classic for Every Kitchen

Alisha
Looking for a bold, juicy, and authentic mutton fry recipe that’s simple enough to cook at home but rich enough to impress any guest? This South Indian-style mutton fry is spicy, crispy on the outside, and melts in your mouth with every bite. Whether you love a dry fry or a semi-gravy version, this guide covers it all.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main / Side Dish
Cuisine South Indian
Servings 4 Servings
Calories 420 kcal

Equipment

  • Pressure cooker or instant pot
  • Heavy-bottomed frying pan or kadai
  • Mixing bowls
  • Grinder jar (for coconut/copra or spices)
  • Measuring spoons
  • Chopping board & knife

Ingredients
  

  • Mutton Selection
  • 500 grams mutton or lamb bone-in preferred, boneless optional
  • Use 300g for smaller servings or up to 600g for a feast
  • Marination Ingredients
  • 1 tablespoon curd or yogurt
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons lemon juice
  • Spice Mix
  • ½ teaspoon cumin seeds jeera
  • 2 tablespoons coriander seeds dhaniya
  • ½ teaspoon fennel seeds
  • 6 green cardamoms elaichi
  • 4 to 6 cloves
  • 2- inch cinnamon stick dalchini
  • 4 dried red chilies use fewer for milder taste
  • 1 teaspoon pepper powder
  • 2 teaspoons red chili powder
  • ½ teaspoon crushed black pepper
  • 1 tablespoon meat masala or garam masala
  • Cooking Fats
  • 1 to 4 tablespoons ghee clarified butter, or coconut oil
  • Base Ingredients for Frying
  • 1 medium onion finely chopped
  • 1 clove garlic minced
  • 3 to 4 green chilies sliced
  • 2 sprigs curry leaves
  • Additions for Flavor & Texture
  • 3 tablespoons copra or fresh coconut ground
  • or
  • 2 tablespoons poppy seeds
  • ¼ to ½ cup water adjust for slow-cooking
  • Garnishing
  • 3 tablespoons chopped coriander leaves
  • 2 tablespoons lemon juice for finishing

Instructions
 

  • Step 1: Prepare the Mutton
  • Rinse the mutton well under running water and drain.
  • Marinate with salt, turmeric, chili powder, lemon juice, and ginger garlic paste.
  • Mix well and rest for 10–15 minutes.
  • Transfer to a pressure cooker with ½ cup water.
  • Cook for 5–6 whistles or until tender. Let steam release naturally.
  • Optionally, sprinkle whole spices (cumin, fennel, cloves, cardamom, dalchini) over the cooked meat for depth.
  • Step 2: Fry the Mutton
  • Heat oil or ghee in a heavy-bottomed pan on low flame.
  • Add curry leaves, chilies, and chopped onions. Sauté until golden.
  • Add cooked mutton with leftover stock. Stir well.
  • Slow-fry the mutton, letting it absorb the masala and develop a rich coating.
  • Add splashes of hot water if needed to prevent sticking.
  • For extra flavor, toss in red chilies, ground coconut/copra, or poppy seeds.
  • Continue roasting until well coated, crisp, and aromatic.
  • Step 3: Serve and Garnish
  • Transfer to a serving plate.
  • Garnish with coriander leaves, thin ginger slices (optional), and lemon juice.
  • Serve hot with rice, roti, or paratha.

Notes

  • Cool completely before storing
  • Refrigerate in an airtight container for up to 3 days
  • Freeze in a freezer-safe container for up to 1 month
  • Thaw overnight in the fridge before reheating
  • Reheat gently on a low flame with a splash of water or ghee to keep it juicy
Keyword Authentic Mutton Fry Recipe