Saturday, December 19, 2015

Pot Luck Feast and a pseudo Godavari Mutton Fry Recipe

We went to a potluck dinner at a friend's house which really was a feast!  We frequent a local restaurant  "Godavari" in Woburn, which serves a mouth watering Mutton Fry as an appetizer.  Since I like it sooooooo much, I decided for the potluck, that I would scour the web to find a recipe similar to the restaurant mutton fry dish.

I found a Kerala recipe which is a Nadan Erachi Fry.  I followed the recipe, however, made a few changes so it would be more of a Sri Lakan/Kerala fry!   If you want to try the authentic Kerala recipe here is the link to the recipe,  Bharathy from Tamil Nadu has other great recipes on her blog. 

Mutton aka Goat meat while popular in India and Sri Lanka, may not be the choice of meat in the US.  So if you haven't tasted goat meat, it is time to explore.

Today's recipe is something I tried with variation to the original recipe and it turned out to be pretty close to the Godavari mutton fry.  I made it in four pounds of goat meat which served about 15 guests.  The recipe below is for 1lb of goat meat. 

  1. Goat Meat 1lb
  2. 1/4 cup of water
  3. Onions finely chopped - 4 tbsp.
  4. Mustard seeds - 1/2 tsp
  5. Cardomoms - 3 or 4
  6. Pepper powder - 1 tbsp.
  7. Sugar - 1 tsp
  8. Green chillies slit - 3
  9. Curry leaves 2 sprigs
  10. Ginger Garlic paste - 2 tbsp. ( I generally use fresh G&G and pound in a mortar and pestle) 
To Marinate:
  1. Ginger Garlic Paste - 1 tsp
  2. Vinegar - 1 tbsp.
  3. Onions finely chopped - 4 tbsp.
  4. Coriander power - 1 tsp ( I freshly grind my coriander, but you can buy it at an Indian store)
  5. Red chilly powder - 1 tsp ( I used Kasmiri chilly powder)
  6. Garam masala powder - 3/4 tsp (I make my own, Sakthi brand in an Indian store is pretty good)
  7. Turmeric powder - 1/2 tsp
  8. Pepper powder - 1 tbsp
  9. Curry leaves
  10. Salt to taste
  •  Cut the mutton into small cubes, wash and drain.  Marinate using the ingredients noted under marinate, and let it stand for about 30 minutes
  • Once marinated, add 1/4 cup of water, cover and cook for about an hour.
  • Heat oil in another pan and splutter mustard seeds, followed by the onions and ginger and garlic.  In a couple of minutes add green chillies and curry leaves.  Saute until the onions are softened and starts to brown.

  • When the meat is cooked ( if there is a lot of gravy, open the lid for the water to evaporate), add to the onion mixture.  You will see the gravy thickens and the onion mixture with the masala gets coated.  Keep stirring for another 3 - 5 minutes.
  • At this point, add the sugar and if needed additional pepper powder and garam masala.
  • Roast until it is dry and enjoy!

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