Spicy Mutton Fry | Andhra Style Spicy Mutton Fry | Rayalaseema Style Mutton Fry | How to make Spicy Mutton Fry
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Mutton Fry | Andhra Style Spicy Mutton Fry | Rayalaseema Style Mutton Fry | How to make Spicy Mutton Fry- Do you like Mutton Fry? Then try this Rayalaseema Style which can be made well any time. Here is a detailed recipe with images and a video.
Mutton Fry is made in all areas, but the type made in Rayalaseema is spicy and strong. And really appeals to those who like very spicy food.
This is especially made in the districts of Kurnool and Chittoor. It stays fresh for 2-3 days and goes well with Sambar or Rasam.
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Tips
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Tender, fleshy meat is always better for the fries.
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The more the meat is marinated, the better the fry tastes.
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If the Mutton is fried until the Water evaporates, it will stay fresh for two days.
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If you cover it after the stove is switched off, then the pieces become soft. So place a sieve.
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If the Mutton is fried too much, then the moisture is lost, and the pieces become hard.
Spicy Mutton Fry | Andhra Style Spicy Mutton Fry | Rayalaseema Style Mutton Fry | How to make Spicy Mutton Fry - Recipe Video
Spicy Mutton Fry | Andhra Style Spicy Mutton Fry | Rayalaseema Style Mutton Fry | How to make Spicy Mutton Fry
Prep Time 15 mins- Cook Time 40 mins
- Total Time 55 mins
Servings 4
Ingredients
- 1/2 Kilo Mutton
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Coriander Powder
- 2 tbsp Mirchi Powder
- Salt
- 3 tbsp Oil
- 1 tsp Turmeric
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For the Fry
- 1/2 cup Oil
- 1 tsp Ginger Garlic Paste
- 2 Sprigs Curry leaves
- 4 Red Chillies
- 3 Green Chillies
- 1 tsp Garam Masala
- 2 tbsp Green Coriander
- 1 tbsp Curry leaves
Instructions
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Mix all the spices in the Mutton and refrigerate overnight. If that is not possible, let it marinate in the fridge for at least 3 hours.
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The next day, add the Mutton pieces to the cooker, add 300 ml Water and cook to 4 whistles on medium flame. If it was marinated for only 3 hours, then cook to 6-7 whistles.
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Once Mutton is cooked, heat oil in a thick-bottomed vessel and add Curry leaves, Red Chillies, and Green Chillies and fry.
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Add the Ginger Garlic Paste and fry. Now add the cooked Mutton along with the Water and stir on medium flame. And then fry the pieces on a high flame.
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Oil separates from the pieces in 15 minutes once the Water evaporates. Then mix well and add Garam Masala and fry until the pieces become dry.
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Sprinkle Green Coriander and Curry leaves and remove them from the fire.
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I had roasted Garam Masala ready, but you could use freshly made Garam Masala so that the meat becomes spicy and aromatic.
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