Mutton Roast

Mutton Masala is a delicious, mouth watering dish popular among the Keralites. Learn how to prepare juicy and tender authentic Kerala style mutton masala.


  • mutton/lamb pieces with bone – 500gm
  • onions – 2, sliced thin
  • green chillies – 2-3
  • oil – 4 tbsp
  • black pepper to taste
  • salt to taste
  • yoghurt – 2 tbsp
  • ginger paste – 1 tsp
  • garlic paste – 1 tsp
  • pinch of turmeric
  • chopped coriander
  • cumin powder – 1/2 tsp
  • chilli powder – 1/2 tsp
  • garam masala – 1/2 tsp.


  • Boil the mutton meat with 1 grated tomato and 1 grated onion, 1 tsp. salt, 1 tsp. pepper, half tsp. garlic paste and 1/2 tsp. ginger paste until almost completely tender.
  • Make sure you use just enough water such that it is not in excess. If a little water remains after boiling, it’s ok, drain it from the meat and set it aside to be used later.
  • In a separate pan, add the oil, followed by the sliced onions. Fry until golden, then add the garlic and ginger paste. Stir-fry for a minute
  • Then add the boiled mutton pieces and fry them in the oil. Add the green chillies, yoghurt, the cumin, turmeric, chilli powder and black pepper.
  • Keep the heat on low and keep stirring everything together until the yoghurt is no longer visible.
  • Now add the extra water if you want it to have a bit of gravy/moisture (you can add just a bit of regular water if none remained after boiling the meat). Let this simmer for a few minutes until the masala is thick, then squeeze the lemon and sprinkle the garam masala and chopped coriander.
  • Taste and adjust salt and pepper.
  • Cover and keep on low heat for about 5 minutes then switch off and serve.
  • You can garnish with sliced onions and chopped coriander or mint.

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