Mutton Fry is a flavorful Indian dish featuring mutton marinated in Rupen's Vindaloo Sauce, then braised with sautéed shallots and green chilies until tender. It's garnished with fresh cilantro and best enjoyed with steamed rice or flatbreads.
Ingredients:
- 2 lbs (approximately 1 kg) mutton, cut into bite-sized pieces
- 1 jar (10 oz) Rupen's Vindaloo Sauce
- 2 tablespoons cooking oil (coconut oil preferred for authentic flavor)
- 1 cup shallots, thinly sliced
- 2-3 green chilies, slit lengthwise (adjust to your heat preference)
- Salt, to taste
- Fresh cilantro leaves, chopped (for garnish)
Instructions:
- In a large bowl, combine the mutton pieces with the entire jar of Rupen's Vindaloo Sauce, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours; marinating overnight will yield the best results.
- Heat the cooking oil in a heavy-bottomed pan or Dutch oven over medium heat.
- Add the sliced shallots and sauté until they become translucent and start to caramelize, approximately 5-7 minutes.
- Introduce the slit green chilies and continue to sauté for an additional 2 minutes, allowing their flavors to meld.
- Add the marinated mutton along with all the marinade to the pan. Stir well to combine with the sautéed shallots and chilies.
- Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure even cooking.
- Check for doneness: the mutton should be tender, and the sauce should have thickened to a clinging consistency. If the mixture becomes too dry before the mutton is tender, add a small amount of water or stock and continue cooking.
- Taste the dish and adjust salt as needed.
- Garnish with chopped fresh cilantro leaves.
Leave a comment