Mutton Fry Recipe - Chatkhara Style

Step 1: Prepare Mutton for Pressure Cooking

Wash 700g of boneless mutton thoroughly. Transfer the washed mutton to a pressure cooker. Add 1 medium roughly chopped onion, 1 tbsp ginger-garlic paste, and 2 bay leaves to the cooker.

Step 2: Add Spices and Tomatoes

To the pressure cooker, add 1 large chopped tomato, 0.5 tsp garam masala, 0.5 tsp turmeric powder, 1 tsp salt, 1 tsp coriander powder, and 1 tsp red chili powder.

Step 3: Mix Ingredients

Mix all the ingredients in the pressure cooker thoroughly until the mutton pieces are well coated with the spices and vegetables.

Step 4: Add Water and Pressure Cook

Add 0.5 cup of water to the mutton mixture. Close the pressure cooker lid and cook for 2-3 whistles. After the whistles, let the pressure release naturally. The mutton should be tender but the pieces should remain intact.

Step 5: Fry the Mutton

Heat 2 tbsp of oil in a frying pan. Once the oil is hot, transfer the cooked mutton from the pressure cooker into the frying pan. Fry the mutton on high flame, stirring occasionally, until all the liquid has evaporated and the mutton is dry and well-fried.

Step 6: Garnish and Serve

Once the mutton is fried and dry, add 3-4 sliced green chilies and 0.25 cup of chopped fresh coriander. Squeeze the juice of half a lemon over the mutton. Mix everything well and serve the hot, chatkharedar mutton fry.

• Ensure mutton is boneless for best results.

• Do not add too much water during pressure cooking as mutton releases its own moisture.

• Cook until the mutton is tender but the pieces remain intact.

• Serve with rice or dal chawal for a complete meal.