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  • Fiery, Delicious Chettinad Mutton Fry | Uppu Kari | The Best Mutton Recipe EVER

    🌶️ Fiery, delicious and tender - this is our favorite Chettinad recipe EVER! Mutton doesn't get better than this. Chettinad Mutton Fry, better known as Uppu Kari 💕

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  • RECIPE

    INGREDIENTS

    1/3 cup vegetable oil
    20 dried red chillies, mild, preferably goondu milagai, desseded and broken in 2
    1 piece cinnamon, 1 1/2-inch
    30 gram garlic, (about 11 plump cloves garlic), sliced in thirds, lengthwise
    110 gram shallots, peeled
    50 gram onions, finely chopped
    1/2 teaspoon turmeric powder (haldi)
    150 gram tomato, sliced and quartered
    500 gram mutton, boneless, chopped in 1-inch cubes
    30 gram mutton liver, finely chopped
    1 teaspoon salt, or to taste

    COOKING METHOD

    1. Heat oil in a large, heavy bottom kadhai or wok over high heat. When hot but not smoking, add the red chillies, stirring to release their fragrance.
       
    2. Break the cinnamon in a few pieces and add to the kadhai, following with the sliced garlic. Stir to ensure that it does not burn.
       
    3. Slide in the shallots, onions, and turmeric and stir to combine.  The kadhai should be smoking hot.
       
    4. Add the tomatoes, stir; and let cook for 3 minutes before adding the mutton and the salt. Stir occasionally for about 4 - 8 minutes.
       
    5. Add one cup of water, bring to a boil, and then reduce to simmer. Cover and let simmer for 30-45 minutes, or until meat is fork tender. If more water is needed to continue the cooking process, add as required and braise until meat is cooked OR, if using a pressure cooker, seal lid and cook for 15 minutes or until the first whistle, and then let simmer for another 15 minutes.
       
    6. Remove lid and braise until water has mostly evaporated and mutton is beautifully coated with the sauce.

     

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

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