Website of the Year India 2015

Kerala Syrian Christian Style Mutton Recipe

Kerala Syrian Christian Style Mutton is a popular Indian Side Dish
Author :
On :
Wednesday, 1 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • For the marinade:
  • 250 g - Mutton (lamb) pieces (or beef)
  • 2 tbsp (30 g) - Ginger - Garlic paste
  • 1 tsp - Red Chilli powder
  • 2 tsp - coriander powder
  • 1/2 tsp - pepper powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - salt
  • 1 tsp - Vinegar
  • For thengakothu:
  • 2 tbsp - Coconut bits (1/4 inch thin bits)
  • 1/2 tsp - salt
  • 1/4 tsp - Turmeric powder
  • 1 tsp - oil
  • Other ingredients:
  • 1 tbsp - oil
  • 1 big onion, finely sliced or 8 Shallots (chuvannulli / small onion)
  • 1 green chilli, slit lengthwise
  • 1 sprig Curry leaves
  • How to Make Kerala Syrian Christian Style Mutton:

    1. Mix mutton pieces with all the marinade ingredients and keep aside for 1 hour.
    2. In a pressure cooker, mix the marinated mutton pieces with 1 cup water (100 ml) and pressure cook for 35 minutes or until they soften (reduce the heat after 3rd whistle and cook on a low to medium heat for 25 minutes). Allow the cooker to cool naturally. Open the cooker and carefully remove cooked mutton pieces. You may get half cup mutton stock. Reserve it for another dish.
    3. Mix coconut bits / thengakothu with turmeric powder and salt and keep aside for half an hour.
    4. Heat oil in a pan and shallow fry marinated coconut bits until golden in colour, crisp and fragrant. Maintain low to medium heat.
    5. Heat oil in a pan. Add sliced onions / shallots and fry till golden brown and crisp.
    6. Add curry leaves and slit green chilli. Saute well for 2-3 minutes. Add shallow fried coconut bits and stir well.
    7. Add cooked mutton pieces, adjust salt to taste and sprinkle 1/4 tsp pepper powder if required. Mix all the ingredients well. Cover with a lid and cook on low heat for 10-12 minutes.
    8. Open the lid and stir well on low heat for 5-7 minutes.
    9. Serve with appam, parotta or rice.
    10. Recipe Courtesy: Niya's World


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more