Spicy Mutton Varuval



Spicy mutton varuval (dry mutton).  Simple methods, yet delicious outcome. For mutton lovers, this would be another choice of dish to try out.




Ingredients :

  • 500gm mutton (cubed)
  • 3 Tablespoon yogurt
  • 2-3 Teaspoon salt
  • 1 Teaspoon turmeric powder

Marination masala  (grind to paste) :

  • 1 Tablespoon coriander seeds (dry roast)
  • 1/2 Tablespoon black pepper (dry roast)
  • 1 Teaspoon fennel seeds (dry roast)
  • 6-10 pcs Dried chillies (dry roast)
  • 2 Tablespoon grated fresh coconut
  • 3 Cloves garlic
  • 3 cm Ginger

Other ingredients :

  • 1 Cinnamon stick
  • 2 Star anise
  • 3-4 cardamon pods
  • 2 Onion (sliced finely)
  • 1 Green chili (slit)
  • Salt
  • 2 Teaspoon chili powder (optional)
  • 2 Stalk curry leaves

Let’s cook the Spicy Mutton :


Dry roast the spices for 1-2 minutes, in low-medium heat. Do not let it over burned.






Freshly grated coconut would be right choice to make the masala paste for this recipe.






Prepare the masala paste by grinding the grated coconut, garlic, ginger and the dry roasted ingredients (black pepper, coriander seeds, fennel seeds and dried chilies). Some water can be added while grinding the paste in food processor.




In a bowl, marinate the mutton minimum 1 hour with above masala paste, yogurt, turmeric powder and salt.






I used pressure cooker to prepare this dish.

Heat up 2-3 tablespoon of oil. Saute cinnamon stick, start annise and cardamon pods.
Then add in sliced onion. Saute those for 1-2 minutes.
Add in the green chili as well.




Now, can add in the marinated mutton. Add 1 cup of water (or little more). Cook them in pressure cooker till the mutton are cooked and meats are soft. Adding chili powder is optional.

When the gravy is almost thick, add in the curry leaves. Give a good mix all together. Taste check, add salt if needed.




Cook till the gravy becomes thick and almost to dry consistency.
Off the heat.
It’s done.







Tags: ,

Leave a Reply