Lamb Fry - Mutton Fry - Mutton Sukka | మటన్ వేపుడు

mutton

🥗Healthier: chicken

💰Cheaper: goat

Chicken is leaner and more affordable than mutton.

ginger

🥗Healthier: ginger paste

💰Cheaper: fresh ginger

Ginger paste saves time but fresh ginger has a stronger flavor.

garam masala

🥗Healthier: cumin and coriander

💰Cheaper: mixed spices

Cumin and coriander provide similar warmth without the cost.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley offers a fresh taste and is often more accessible.

Marinate the washed lamb pieces in salt, chili powder, and turmeric for four hours.

Place the pressure cooker on the stovetop and add oil.

Add onions and sauté them until browned.

Once the onions are browned, add ginger garlic paste and sauté until aromatic.

Add the marinated lamb and mix with the onions, allowing them to brown slightly.

Add 1 cup of water and put the pressure cooker lid on.

Cook until you hear four whistles from the pressure cooker.

Once the pressure cooker is cool enough, take the lid off and mix the lamb.

Cook the lamb on high heat and add garam masala and black pepper powder.

Continue cooking to evaporate the liquid, stirring to prevent the bottom from browning.

The dish is done when oil oozes out of the lamb pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary