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Mutton fry is made with small pieces of boneless meat fried in a rich masala base. The mutton is first boiled with ginger garlic paste, turmeric powder and salt and later fried with a variety of whole and powdered spices, green chilies, coriander leaves, curry leaves, curd, and fried onions. Read my recipe to learn the simple steps to make mutton fry at home.

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KEY TAKEAWAYS

Mutton fry is a very popular side dish in North India.
Serve it with roti, paratha, steamed rice, khichdi, or simply as a side dish with fresh salad.

Mutton fry tastes slightly spicy, creamy, savory, tangy, and earthy.
Other similar recipes are sukha mutton, pepper mutton, bhuna mutton, and capsicum mutton fry.

The Ingredients:

To marinate mutton:

500 grams mutton (boneless)
1 tsp ginger garlic paste
½ tsp turmeric powder
1 tsp salt
½ cup water

To fry mutton:

3 tbsp cooking oil
1 piece cinnamon (1 inch stick)
3 pieces green cardamom (whole pods)
½ tsp cumin seeds
¼ tsp turmeric powder
½ tsp Kashmiri red chili powder
½ tsp red chili powder
½ tsp cumin seed powder
1 tsp coriander seed powder
1 piece onion (medium sized, fried)
10 pieces curry leaves
¼ cup yogurt (whisked)
Coriander leaves (a few, finely chopped)
Lemon juice (half a lemon)
4 pieces green chilies (whole)
½ tsp garam masala powder
3 tbsp water

I learned to make mutton fry from a childhood friend who now stays in Delhi with her family. She suggested the recipe to me during our phone conversation about healthy delicious snack options. I wrote it down in my kitchen diary and hoped to try it the next day.

The kitchen smelled like a restaurant when I was making the dish the following Sunday. Everything turned out nicely with the mutton cooked to perfection. My two sons loved the soft mutton pieces and asked for more when served. My husband was nearby, watching the entire thing. The guests enjoyed the dish that I served to them, and I expressed my gratitude to my friend who had given me the recipe.

How to Make Mutton Fry? (Step by Step Guide with Images)

Step 1: Boil 500 grams of boneless mutton with 1 tsp of ginger-garlic paste, ½ tsp of turmeric powder, 1 tsp of salt, and ½ cup of water in a pressure cooker and then cook until dry.

Step 2: Fry 1 piece of cinnamon (1 inch stick), 3 pieces of green cardamom (whole pods), and ½ tsp of cumin seeds in 3 tbsp of cooking oil. Add mutton and fry till golden.

Step 3: Add ¼ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, ½ tsp of red chili powder, ½ tsp of cumin seed powder, and 1 tsp of coriander seed powder. Add 1 piece of onion (medium sized, fried) and 10 pieces of curry leaves.

Step 4: Add ¼ cup of whisked yogurt and a handful of finely chopped coriander leaves.

Step 5: Add the juice of half a lemon, 4 pieces of whole green chilies, ½ tsp of garam masala powder, and some more finely chopped coriander leaves.