KERALA MUTTON ROAST / Chettinad Restaurant style Mutton Roast

                         Roasted mutton / roasted lamb is a lip smacking dish with an aromatic taste . It makes a delicious combo with Indian roti, chapati , Ghee rice and even rice too. Kerala style Mutton roast can be available in many South Indian restaurants with amazing taste but mostly ends up with some digestive problems. Thus i  prefer home cooked food which is healthy and tasty too. 

                         

                Chettinad cuisine ( a region in Tamil nadu state ) offers a wide variety of veg and non veg dishes. The  chettinad dishes are well known for its taste and the freshly ground spices used in their dishes. The most popular among them are chettinad chicken curry, chettinad mutton varuval or chukka.. Here am sharing the best recipe for mutton roast in chettinad style.

                   Now a days, in most of the restaurant in South India mainly in Kerala,  chettinad dishes plays a great role in their menu.  This is my first chettinad recipe with  mutton and it really became hit in my family. Here is my recipe for Chettinad restaurant style mutton roast, Kerala mutton roast. Do enjoy!!!!

INGREDIENTS

Mutton / Lamb                        - 500 g, chop into small pieces

Onion                                      - 3 nos, small,  sliced

Tomato                                    - 1, big, chopped

Green chili                              - 2 nos, slit length wise

Turmeric powder                    - 1 tsp                

Chili powder                           - 1 tsp ( can add more or less )
Dried kashmir red chili           - 5 nos, dry roast and coarse grind

Coriander powder                   - 3 tbsp 

Ginger garlic paste                 - 3 tsp

Cumin seed powder                  - half  a tsp

Fennel seed powder                  - 1 tsp

Garam masala powder              - 1 tsp (see notes below)

Salt

Coconut oil

Curry leaves and coriander leaves

PREPARATION

• Marinate the cleaned, washed  and drained mutton pieces with turmeric powder, chili powder, coarse grind dried red chili, coriander powder, ginger garlic paste, chopped tomato and salt. Pressure cook it until 3 whistles. Do not add  extra water, as the mutton itself will release water while cooking.
• Meanwhile heat oil in a non stick pan or kadai. Saute the sliced onion until golden in a medium flame. When done, add green chili, garam masala powder, cumin seed powder, fennel seed powder and salt.
• Saute well for few seconds and now add the cooked mutton along with its stock water.
• Mix well and cook until the mutton is well coated with the gravy.
• Finally add chopped coriander leaves and curry leaves.
• You can also drizzle some hot coconut oil over it and mix well. This makes the gravy more aromatic and flavorful.
• Our tasty chettinad mutton roast is ready to serve..Enjoy !!!

NOTE: Here i used garam masala powder instead of spices like cardamom, star anise, fenugreek, cinnamon and cloves. So you can use the same instead of garam masala powder. If so, u should dry fry it in a pan  before sauteing onion and then powder it well.

I used more amount of coriander powder which makes this roast more tastier. 
This roast is a spicy recipe. You can add less chilies according to your heat tolerance.