Mutton Dry

மட்டன் டிரை (Mutton Dry)

Mutton dry recipe is one of the favorite of my son. He never show any interest to eat meat but he like this மட்டன் ட்ரை very much. I got this recipe from my friend . This recipe doesn’t need much more smelly spices and that’s the speciality. It’s very easy to cook. Scroll down for WRITTEN recipe with step by step pictures!

Ingredients

Mutton – 1/2 kg boneless

Spices

Kashmiri chilli – 7
Sombu – 1 tbs
Cumin seeds – 1 tbs
Pepper – 1 tbs
Coriander seeds – 1 tbs
Red chilli round – 7

Other Grinding Ingredients

Garlic- 5 pods
Ginger – thumb size
Curd – 1 tbs

Tempering Ingredients

Sesame oil – 2 tbs
Ghee – 2 tbs
Curry leaves – 1 spring

Directions for Mutton Dry

Dry roast all spice ingredients except chillies first.
Add the chillies and dry roast chilli.
Let the spices to cool down then grind all dry items.
Add ginger, garlic to the mixer and grind.
Make that to fine paste.
Add curd to the blender and mix for a minute.
Mix mutton pieces to that paste and marinate over night in refrigerator.
Take wide pan then add ghee.
After the ghee melted add some oil.
Add the curry leaves, after the leaves popped.
Mix the marinated mutton and spread over the pan.
Close the pan and leave the flame in low medium.
After half cooked add salt and 1/2 cup of water.
Stir the mixer occasionally.
Mutton needs atleast 30 to 45 minutes to cook.
After the mutton completely cooked switch the flame to sim.
Let the gravy release oil for 5 minutes.
Mutton dry gravy ready.

Notes

Don’t use boned meat for this recipe, it takes more time to cook.
If you’re a pepper lover, you can increase the pepper. quantity and reduce the round chili quantity.