Indian Mutton Fry

Tender lamb pieces coated in a dark, dense spice paste. The meat is fried until the juices caramelize and the fat separates from the sauce, creating an almost crispy crust.

• Prep time: 20 min
• Cook time: 80 min
• Difficulty: Medium
• Calories: 994
• Protein: 87 g
• Carbs: 14 g
• Fat: 62 g

Ingredients

• 800 g Lamb shoulder ( cut into 3cm cubes )
• 3 tbsp ghee
• 2 piece Red onion ( finely sliced )
• 100 g yogurt Indian
• 4 piece Garlic ( minced )
• 2 piece Thai chili ( slit lengthwise )
• 12 piece curry leaves
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tbsp garam masala
• 1 tsp Cumin seeds
• 1 piece Cinnamon stick
• 3 piece Clove
• 3 piece cardamom
• 1 tsp Black pepper ground
• 1 piece Lime juice
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 800 g Goat meat ( cut into 3 cm cubes )

Instructions

1. Meat marinade

   Mix the goat meat and lamb shoulder with the Indian yogurt, turmeric powder, ginger powder, and some of the minced garlic. Let it rest so the fibers soften.

2. Roasting whole spices

   Heat the ghee in a heavy-bottomed pan. Add the cumin seeds, cinnamon stick, cloves, and cardamom. When the seeds crackle and the aroma fills the air, move to the next step.

3. Aromatic base

   Add the sliced red onion, Thai chili, and curry leaves. Sauté until the onions turn a deep brown color, almost translucent.

4. Slow simmering

   Stir in the meat and its marinade. Cover and cook over low heat. The meat should release its juices and then reabsorb them. It is ready when it falls apart with a fork.

5. Drying and finishing

   Remove the lid. Increase the heat to evaporate any remaining moisture. Add the garam masala and ground black pepper. Stir constantly until the meat is dry and glossy. Finish with lime juice and fresh coriander.

Chef's tips

• Do not add water: the yogurt and meat juices are enough for slow cooking.
• The key is the final frying: the sauce must disappear, leaving a layer of spices clinging to the meat.

Storage

Keeps for 3 days in the refrigerator. Flavors develop even more the next day. Can be frozen for up to 3 months.