Crispy Mutton Recipe – Authentic Indian Fried Mutton with Garam Masala

Last Updated on 4 months by Neha Deshmukh

Crispy Mutton Recipe – Authentic Indian Fried Mutton with Garam Masala

Hey everyone! If you’re anything like me, a plate of perfectly crispy, flavorful mutton is pure comfort food. This recipe is a family favorite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s surprisingly easy to make, and the aroma while it’s frying? Absolutely divine. Let’s get cooking!

Why You’ll Love This Recipe

This crispy mutton isn’t just delicious; it’s a celebration of flavors. It’s tender on the inside, beautifully browned and crispy on the outside, and packed with aromatic Indian spices. It’s perfect for a weekend lunch, a special occasion, or just when you’re craving something truly satisfying. Plus, it’s easier than you might think!

Ingredients

Here’s what you’ll need to make this amazing crispy mutton:

• 1 kg boneless mutton pieces
• To taste salt
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder (about 2 grams)
• 1 tablespoon ginger garlic paste
• 2 tablespoons oil
• ½ teaspoon garam masala powder (about 2 grams)
• 1 tablespoon lemon juice
• 1 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Mutton Selection

I prefer using leg or shoulder pieces for this recipe. They have a good amount of fat, which keeps the mutton tender and adds to the flavor. Feel free to ask your butcher to cut the mutton into roughly 1-inch pieces.

Spice Blend – The Importance of Garam Masala

Garam masala is key here. It’s a blend of warming spices that gives this dish its signature aroma and flavor. You can find pre-made garam masala at most Indian grocery stores, or even make your own! The quality of your garam masala will really shine through.

Regional Variations in Spice Levels

Spice levels in India vary hugely! This recipe is for a medium spice level. If you like it hotter, feel free to add more red chili powder. My friend’s family in Andhra Pradesh adds a pinch of cayenne pepper too – delicious!

Step-By-Step Instructions

Alright, let’s get down to business. Here’s how to make this crispy mutton:

1. First, give the mutton pieces a really good wash and drain all the excess water. We want a clean slate!
2. Now, in a large bowl, marinate the mutton with salt, red chili powder, turmeric powder, and ginger garlic paste. Make sure everything is well coated. Let this sit for at least 30 minutes – longer is even better, if you have the time.
3. Transfer the marinated mutton to a pressure cooker. Add 1.5 cups (360ml) of water. Pressure cook until the mutton is beautifully tender. Usually 4-5 whistles on medium heat does the trick, but this depends on your pressure cooker.
4. Once cooked, carefully open the pressure cooker (let the pressure release naturally if possible!). If there’s any water remaining, simmer it over medium heat with the lid open until it evaporates. We want to dry out the mutton a bit for that crispy texture.
5. Heat the oil in a large, heavy-bottomed pan or wok. Add the cooked mutton and fry on medium heat for about 10-15 minutes, stirring frequently. You’re looking for a lovely golden brown and crispy exterior. Don’t rush this step – patience is key!
6. Finally, sprinkle the garam masala powder, lemon juice, and chopped coriander leaves over the mutton. Give it a good mix and serve immediately.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan when frying the mutton. Fry in batches if necessary to ensure even crisping.
• Keep stirring! This prevents sticking and ensures even browning.
• A splash of lemon juice at the end brightens up the flavors beautifully.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustments

As I mentioned earlier, adjust the red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

Pressure Cooker vs. Slow Cooker Adaptations

Don’t have a pressure cooker? You can use a slow cooker! Cook the mutton on low for 6-8 hours, or until tender. Then, proceed with the frying step as described above.

Festival Adaptations (Eid, Bakrid)

This dish is a staple during festivals like Eid and Bakrid. Some families add a touch of rose water or kewra water for a more fragrant flavor.

Gluten-Free Option

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Serving Suggestions

This crispy mutton is fantastic on its own, but it’s even better with some sides! I love serving it with:

• Steaming hot rice
• Warm roti or naan
• A cooling raita (yogurt dip)
• A simple onion salad

Storage Instructions

Leftovers? Yes, please! Store any leftover crispy mutton in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious.

FAQs

Got questions? I’ve got answers!

What cut of mutton is best for this crispy mutton recipe?

Leg or shoulder pieces work best, as they have a good amount of fat.

Can I use a different type of oil for frying?

You can! Vegetable oil, canola oil, or sunflower oil are all good options.

How do I adjust the spice level to my preference?

Simply adjust the amount of red chili powder.

Can this be made ahead of time?

You can marinate the mutton and pressure cook it a day ahead. Just fry it right before serving.

What is the best way to store leftover crispy mutton?

In an airtight container in the refrigerator for up to 3 days.

What side dishes complement crispy mutton well?

Rice, roti, naan, and raita are all excellent choices!

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!