Kanthari Mutton Roast is a bold and spicy Kerala-style mutton roast made with fiery kanthari chillies and aromatic spices. Tender pieces of mutton are slow-cooked to absorb deep, rich flavours and dry-roasted to perfection. This dish pairs beautifully with appam, parotta, chapati or rice, and is a favourite in homes and festive meals for those who love robust, heat-forward meat recipes.

Kanthari Mutton Roast recipe

Ingredients for Kanthari Mutton Roast (Bird’s Eye Chilli Mutton Roast):

  1. Mutton – Half kg, cut into pieces
  2. Turmeric powder – 1 small spoon
    Coriander powder – 4 small spoons
    Ginger chopped – 1 small spoon
    Garlic chopped – 1/4 small spoon
    Salt – For taste
  3. Coconut oil – 100gm
  4. Curry leaves – 1 stem
    Coconut pieces – 2 small spoons
    Shallots – 100 gm chopped
  5. Kanthari (Bird’s eye chilli) – 50 grams, made into a fine paste

How to prepare Kanthari Mutton Roast (Bird’s Eye Chilli Mutton Roast)?

  1. Add ingredients listed as number 2 to the mutton and cook in a pressure cooker.
  2. Heat oil in a pan and saute ingredients listed as number 4.
  3. Add chilli paste to the pan and stir well.
  4. Add cooked mutton and boil in a low flame.
  5. When the gravy thickens, decorate your mutton roast using some fried bird’s eye chilli.

Courtesy: Vanitha Magazine, September 2-15, 2023

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