Amma’s Mutton Ularthu (Family Favourite)
- 1.5 kilograms Mutton
- 3 tablespoons Ginger
- 3 tablespoons Garlic
- 4 tablespoons Coriander powder
- 1 tablespoon Red chilli powder
- 1/2 teaspoons Turmeric powder
- 4 Green chillies
- 2 sprig Curry leaves
- 2 medium Onions
- 1 tablespoon Coconut oil
- 2 cups Water
- 1/4 cups Coconut oil
- 500 grams Shallots
- 4 tablespoons Garlic (crushed)
- 1 teaspoon Salt
- 3.5 tablespoons Coriander powder
- 1.5 tablespoons Kashmiri chilli powder
- 3 tablespoons Kerala garam masala (divided)
- 2-3 sprig Curry leaves
Wash cleaned and cut mutton pieces. Drain well.
Slice onions, crush ginger and garlic. Put drained mutton in a pressure cooker, add sliced onions, crushed ginger and garlic, split green chillies, coriander powder, chilli powder, turmeric powder and coconut oil. Tear and rub curry leaves to release the flavour and add to mutton. Rub the mutton and let it rest for 20 to 30 minutes.
Add water and pressure cook for 1 whistle. Simmer for 30 minutes. Switch off. Once pressure is released, open the lid, add salt and cook on medium to high flame to evaporate 3/4th of the water.
Meanwhile in a heavy skillet, add 2 tbsp of coconut oil, add sliced shallots, saute until it starts to change colour.
Add crushed garlic, saute for 2 min. Add coriander powder, Kashmiri chilli powder, 2 tbsp of garam masala. Fry for a min. Add cooked mutton along with any water left. Lower the flame and continue to cook.
Tear and rub curry leaves, add to mutton. Adjust salt. Add 1 to 2 tbsp of coconut oil in between as needed and let the mutton caramelise.
Once mutton is browned, add rest of the garam masala and cook on low flame until the meat is well caramelised. Rest for 30 min before serving.
Indian ginger and Indian garlic is preferred for best flavours.
Mutton - Use tender mutton for best results.
Heavy iron skillet or traditional uruli is the best utensil for slow cooking.
Slow cooking is the secret to a perfect Mutton Ularthu. Once the mutton is cooked and coated in the masala, allow it to cook slowly over a low flame. This gentle cooking helps the spices cling to the meat while the mutton develops a deep, rich caramelized exterior.
Don't rush this step. Patience is key. Stir occasionally to prevent sticking, but avoid constant stirring so the meat has time to brown properly. The slow caramelization is what gives Mutton Ularthu its signature dark colour, intense flavour, and irresistible roasted aroma.