Kerala Mutton Fry (Erachi Olathiyathu)

I love my mutton with south India flavors. So when I saw this recipe of Syrian Christian dish called Mutton fry under the Kerala food at Simply South by Chef Chalapathi Rao, I had to order it. The smell of curry leaves along with garam masalas are a perfect accompaniment to the mutton. This is a perfect appetizer or side dish and one of the best ways to cook mutton.

I searched for this recipe online and finally made this version which is a mix of different recipes I found online. I do not know if my version is authentic, but I can assure you that it is extremely tasty!

It is an easy recipe and you need not shop or plan for this. Most ingredients for this recipe are easily available at home and the prep time is really less making it an easy dish to cook.

Here is my recipe for Kerala Mutton Fry – Erachi Olathiyathu.

 

Ingredients

Mutton – 1/2 kg with bones cut into small cube sized pieces

Mustard seeds- 1/2 tsp

Garlic – 4-5 pods

Curry Leaves – 2-3 sprigs
Green Chillies – 3 slit lengthwise
Thin Coconut Slices – 3 tbsp
Onion – 2 finely chopped
Garam Masala powder – 1/2 tsp

Coconut Oil
Grated coconut for garnish

For Marination
Curd – 2 tbsp
Onion – 1 finely chopped
Ginger – 1 inch
Garlic – 7 to 8 flakes
Curry Leaves – 2 sprigs
Lemon – 1/3
Fennel – 2 tsp
Coriander powder – 1 tsp
Red Chilly powder – 1 tsp
Garam Masala powder – 1/2 tsp
Pepper powder- 1 tsp
Turmeric powder – pinch
Salt

 

Method

1. Pound the fennel seeds to a coarse powder. Pound ginger and garlic mentioned under the marination section to a coarse paste. Add this to the mutton.
2. Marinate the mutton with the curd, 1 finely chopped onion and the masalas mentioned under ‘For Marination’. Add salt to taste and Keep this aside for at least 1 hour before cooking.
3. Add some coconut oil to the pressure cooker, add the meat and saute a bit.
4. Now add 1/2 cup water and pressure cook for 4-5 whistles on low heat.
5. As the meat is cooking, chop 2 onions, finely slit the green chilies and chop the garlic finely.
6. Add 2 tbsp coconut oil to a non stick pan. When it is hot, add the mustard seeds.
7. When the mustard seeds splutter, add garlic, green chillies, curry leaves and onions. Fry till the onions are almost brown and caramalised.
8. Now add coconut pieces and the mutton and mix it well. Let it cook till the water has reduced to a thick gravy.
9. Adjust the salt and add 1/2 tsp garam masala powder.
   
   
10. Garnish with freshly grated coconut and serve as an appetizer or with Kerala Parotas

Note:
Coconut oil gives this dish a distinct flavor. Try not to substitute it
You can replace the onions with pearl/Sambar onions if you have those readily available

Tagged with: appetizers, coconut, easy to make, kerala, meat, mutton, side-dish, south indian, starters