Ingredients

• 1 kg - boneless mutton, cubed
• 1.5 tbsp - turmeric powder
• 1 cup - pepper
• 1/4 cup - cumin seeds
• 3 tbsp - coconut oil
• 3 tbsp - rock salt
• Other things needed :
• Thick twine, a thin rope or thin metallic wire
• A big needle
• A meat hammer
• Ingredients to fry :
• 1/2 cup - coconut oil or ghee

How to Make Mutton Uppu Kandam

• Grind all the ingredients together, except the mutton, to a smooth paste, adding a little water.
• Taste and adjust. The salt and hotness should be more than required only then will it get into the meat and dry out well.
• Wash the meat, drain and pay dry.
• Apply the ground masala to meat and mix well.
• String the masala mixed meat with the help of a needle and heavy twine.
• Tie the stringed meat over a high place where there is good sunlight (which helps the meat to dry out fast ).
• Keep a gap of 1/2 inch between each piece of meat.
• Dry it in the sun for at least one week or more, till the meat is dried out really well and sounds like a stone dropped when dropped in your kitchen counter.
• This dried meat can be stored in airtight containers for a year or more.
• Whenever required, take pieces of meat and pound it well till it forms a thin spread out piece.
• Shred the hammered meat piece into thin shreds.
• Heat coconut oil or ghee and fry the dried shredded meat for 1.5 minutes until it cooks through and gets crispy.
• Drain and serve when cooled a little as the crispness is felt only when cooled down.