Mutton Frithad: Traditional East Indian Recipe 💁🏻‍♀️🤤 Recipe by Anamika Banerjee
Cooking Instructions 1 hr. 30 mins. 1 First Up: Marinate the Mutton with the aforesaid ingredients nicely, cover & set aside for at least 3-4 hrs time or as usual, overnight is always the best 👍🏻 2 Next: Prepare the Frithad Masala Powder & Paste- Heat up a small frying pan over the medium/medium-low flame- Toast the aforesaid spices & ingredients dry & allow it to cool down completely before grinding it into a smooth powder first to set aside for its later use in this dish 👇🏻 3 Then, in the same pan: Add in some oil, about 2 tbsps & gently sauté the onions, Ginger-Garlic & Green Chillies, whole spices & the dry or desiccated coconut- Again, allow it to cool down completely before grinding it into a smooth paste or mixture- You can combine now, both the freshly ground Frithad Masala Powder & this paste & altogether once churn it out nicely into a thick & smooth consistency of the very mixture 4 👇🏻👇🏻👇🏻 5 Boil the potatoes first & then, gently sauté them in the cooking oil until nicely golden browned all over 👇🏻 6 Now, heat up a frying pan/wok/kadhai or any heavy bottomed vessel or a pressure pan even- Add in the ghee to it & then, throw in the Bay Leaves & the chopped tomatoes & sauté nicely until it’s well combined & incorporated rightly- Time to add & mix in the freshly ground Frithad Masala Paste/Mixture & continue sautéing until until the oil starts separating & surfaces upto the pan 7 In goes the marinated mutton pieces to be well sautéed over the medium-high flame- Continue sautéing until its water content evaporates completely & the oil starts separating to surface upto the pan 👇🏻 Add in the Masala Spices, Seasonings & some splashes of warm water to well sauté the same by stirring continuously 8 Check on the seasonings & adjust accordingly, if the need be so- Add in some warm water & continue sautéing until it becomes dry again releasing sufficient oil- In the interim, let’s prepare the fresh tamarind purée & set aside for sometime to be used later in the recipe 9 Lower the flame to the medium-low & continue sautéing & cooking by covering it & stirring occasionally in between to prevent sticking to the bottom of the pan & the masala mixture getting burnt & taste bad 10 Once that’s done: Add in the Tamarind Purée now to it- Add in the boiled & gently fried potatoes at this point now- Mix everything well together until nicely combined and well blended- Add in sufficient hot water to it now to adjust its perfect gravy consistency which should neither be too thick not much runny by any means 11 You can now, either choose to transfer it to the pressure cooker & cook it on the whistle (as long as it takes to be perfectly well cooked, in your domain)- Else, you can continue cooking it in the pan/vessel itself while stirring occasionally in between to prevent burning by catching the bottom of the pan 12 Once that’s done & the Mutton is just perfectly cooked- Turn off the flame, add in the freshly chopped coriander leaves, mix gently- Let it sit on the hot oven for another 10-15 mins time before serving it piping hot with with your choicest Indian Breads or equally piping hot steamed rice or pulao or Fried Rice Garnish it your own way- HIGH TIME TO ENJOY THIS DELICACY, WITHOUT ANY FURTHER ADO 1 First Up: Marinate the Mutton with the aforesaid ingredients nicely, cover & set aside for at least 3-4 hrs time or as usual, overnight is always the best 👍🏻 1 First Up: Marinate the Mutton with the aforesaid ingredients nicely, cover & set aside for at least 3-4 hrs time or as usual, overnight is always the best 👍🏻 2 Next: Prepare the Frithad Masala Powder & Paste- Heat up a small frying pan over the medium/medium-low flame- Toast the aforesaid spices & ingredients dry & allow it to cool down completely before grinding it into a smooth powder first to set aside for its later use in this dish 👇🏻 2 Next: Prepare the Frithad Masala Powder & Paste- Heat up a small frying pan over the medium/medium-low flame- Toast the aforesaid spices & ingredients dry & allow it to cool down completely before grinding it into a smooth powder first to set aside for its later use in this dish 👇🏻 3 Then, in the same pan: Add in some oil, about 2 tbsps & gently sauté the onions, Ginger-Garlic & Green Chillies, whole spices & the dry or desiccated coconut- Again, allow it to cool down completely before grinding it into a smooth paste or mixture- You can combine now, both the freshly ground Frithad Masala Powder & this paste & altogether once churn it out nicely into a thick & smooth consistency of the very mixture 3 Then, in the same pan: Add in some oil, about 2 tbsps & gently sauté the onions, Ginger-Garlic & Green Chillies, whole spices & the dry or desiccated coconut- Again, allow it to cool down completely before grinding it into a smooth paste or mixture- You can combine now, both the freshly ground Frithad Masala Powder & this paste & altogether once churn it out nicely into a thick & smooth consistency of the very mixture 4 👇🏻👇🏻👇🏻 4 👇🏻👇🏻👇🏻 5 Boil the potatoes first & then, gently sauté them in the cooking oil until nicely golden browned all over 👇🏻 5 Boil the potatoes first & then, gently sauté them in the cooking oil until nicely golden browned all over 👇🏻 6 Now, heat up a frying pan/wok/kadhai or any heavy bottomed vessel or a pressure pan even- Add in the ghee to it & then, throw in the Bay Leaves & the chopped tomatoes & sauté nicely until it’s well combined & incorporated rightly- Time to add & mix in the freshly ground Frithad Masala Paste/Mixture & continue sautéing until until the oil starts separating & surfaces upto the pan 6 Now, heat up a frying pan/wok/kadhai or any heavy bottomed vessel or a pressure pan even- Add in the ghee to it & then, throw in the Bay Leaves & the chopped tomatoes & sauté nicely until it’s well combined & incorporated rightly- Time to add & mix in the freshly ground Frithad Masala Paste/Mixture & continue sautéing until until the oil starts separating & surfaces upto the pan 7 In goes the marinated mutton pieces to be well sautéed over the medium-high flame- Continue sautéing until its water content evaporates completely & the oil starts separating to surface upto the pan 👇🏻 Add in the Masala Spices, Seasonings & some splashes of warm water to well sauté the same by stirring continuously 7 In goes the marinated mutton pieces to be well sautéed over the medium-high flame- Continue sautéing until its water content evaporates completely & the oil starts separating to surface upto the pan 👇🏻 Add in the Masala Spices, Seasonings & some splashes of warm water to well sauté the same by stirring continuously 8 Check on the seasonings & adjust accordingly, if the need be so- Add in some warm water & continue sautéing until it becomes dry again releasing sufficient oil- In the interim, let’s prepare the fresh tamarind purée & set aside for sometime to be used later in the recipe 8 Check on the seasonings & adjust accordingly, if the need be so- Add in some warm water & continue sautéing until it becomes dry again releasing sufficient oil- In the interim, let’s prepare the fresh tamarind purée & set aside for sometime to be used later in the recipe 9 Lower the flame to the medium-low & continue sautéing & cooking by covering it & stirring occasionally in between to prevent sticking to the bottom of the pan & the masala mixture getting burnt & taste bad 9 Lower the flame to the medium-low & continue sautéing & cooking by covering it & stirring occasionally in between to prevent sticking to the bottom of the pan & the masala mixture getting burnt & taste bad 10 Once that’s done: Add in the Tamarind Purée now to it- Add in the boiled & gently fried potatoes at this point now- Mix everything well together until nicely combined and well blended- Add in sufficient hot water to it now to adjust its perfect gravy consistency which should neither be too thick not much runny by any means 10 Once that’s done: Add in the Tamarind Purée now to it- Add in the boiled & gently fried potatoes at this point now- Mix everything well together until nicely combined and well blended- Add in sufficient hot water to it now to adjust its perfect gravy consistency which should neither be too thick not much runny by any means 11 You can now, either choose to transfer it to the pressure cooker & cook it on the whistle (as long as it takes to be perfectly well cooked, in your domain)- Else, you can continue cooking it in the pan/vessel itself while stirring occasionally in between to prevent burning by catching the bottom of the pan 11 You can now, either choose to transfer it to the pressure cooker & cook it on the whistle (as long as it takes to be perfectly well cooked, in your domain)- Else, you can continue cooking it in the pan/vessel itself while stirring occasionally in between to prevent burning by catching the bottom of the pan 12 Once that’s done & the Mutton is just perfectly cooked- Turn off the flame, add in the freshly chopped coriander leaves, mix gently- Let it sit on the hot oven for another 10-15 mins time before serving it piping hot with with your choicest Indian Breads or equally piping hot steamed rice or pulao or Fried Rice Garnish it your own way- HIGH TIME TO ENJOY THIS DELICACY, WITHOUT ANY FURTHER ADO 12 Once that’s done & the Mutton is just perfectly cooked- Turn off the flame, add in the freshly chopped coriander leaves, mix gently- Let it sit on the hot oven for another 10-15 mins time before serving it piping hot with with your choicest Indian Breads or equally piping hot steamed rice or pulao or Fried Rice Garnish it your own way- HIGH TIME TO ENJOY THIS DELICACY, WITHOUT ANY FURTHER ADO More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey 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