Mutton Fry, or as Amma called it ‘braised mutton’, is deboned mutton pieces browned with onion and pungent spices. A combination of fresh green chillies, ginger, garlic and powdered spices. This forms a thick sauce like coating around the mutton pieces. It may contain tomato but is not a necessity. Amma usually made this dish for my father’s ‘bites’, as an accompaniment to alcohol. Other bites included offal like liver braised in onion and spice. Unlike Amma’s Durban Mutton Curry, braised mutton fry has less gravy. It is best enjoyed with Parotta or Roti.
Variations of Mutton Fry
Amma’s braised mutton is very much like Kerala Pepper Fry, mutton in a dry thick sauce. Here red pepper is used as the main spice. For my recipe I use mutton chilli powder, garamasala and turmeric. As a variation I sometimes like to top mutton fry with fried green and red bell pepper strips.
Mutton fry can be made with both mutton and lamb meat. Mutton in this recipe refers to sheep meat.
Mutton Fry vs Mutton Curry
Mutton fry has less gravy than mutton curry. It also contains no added water and simply relies on the juices contained within ingredients used to form the thick texture.
How to Make Mutton Fry
To make mutton fry I usually marinate the meat in a ginger and garlic paste, turmeric and oil. I then braise this in an onion mixture made up of onion and green chillies. I prefer blending this for optimum results. You could also slice onions fine by hand, like Amma used to. I love onions! and love the thick luscious texture they make around the meat. I often use two whole onions. If you are less of an onion fan, simply use less.
I allow the meat to marinate for at least an hour, before browning on a hot pan. Onion mixture is added and fried until it caramelizes. At this point I add powdered spice, followed by one grated tomato.