Mutton Uppu Kandam

Recipe by
Total Time:
1 week
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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.

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