Friday, March 25, 2011

Mutton Varuval (Spicy Dry Fry Mutton)

So finally after 5 years of marriage I can make my husband's favourite dish. It is indeed a proud moment for me. I mean seriously it means alot. Growing up when all my aunties could make super awesome curries, I would wonder if I would ever be able to cook like them. Whilst I still wonder, I know that I am on the right track.

In Indian cooking, specifically South Indian cooking, there are three types of 'curry' dishes. For example, we have mutton curry which are mutton pieces soaked in gravy. Then we have mutton peratal (pronounced pa-re-tel) which does not have as much gravy but is still 'wet' coated in thick gravy. Finally we have the youngest sibling known as mutton varuval which is completely dry, no curry in sight.

Mutton Varuval Recipe

Mutton (boneless) 1kg - cut into cubes

(A) To be blended to form a paste:
5 shallots
1 bunch garlic
1 piece ginger
Note: Chop all into pieces, throw in blender and blend.

2 tablespoons chilli powder
3 tablespoons meat curry powder
1 tablespoon ground coriander
1 tablespoon white pepper

Marinate meat with (A) and (B). Pre-cook the mutton using a pressure cooker:
Put marinated meat into pressure cooker. Add in half cup of water. Pressure cook for 15 minutes.
Set aside.

Note: I will be doing a separate blog post on pressure cooking the meat. Do not be afraid of a pressure cooker. It can be your friend. I will tell you how.
Update: Here is the post.
1 tsp fennel
1 tsp cumin
1 tsp mustard seeds
1/2 tsp fenugreek
5 cloves, 3 star anise, 2 cinnamon sticks, 5 cardamoms

Note: Not everyone knows what each spice looks like. You may google the names to see what they resemble. Purchase them in small packets from supermarkets and keep in air-tight containers.

3 big onions sliced
1 bunch garlic sliced
10 dried chillies (cut in half)
Bunch of curry leaves - remove from stalk use just leaves

3 tablespoons cooking oil
1 tsp salt

What to do:

Step 1
Heat oil in a wok. Pre-fry the dried chillies in hot oil for 20 seconds and remove.

Step 2
In same wok, fry onions then garlic until brown (about 5 minutes). Use a small flame. Add curry leaves right after and mix.

Step 3
Add spices in with the onions, garlic and curry leaves and continue to fry about 10 minutes.

Step 4
Add in pre-cooked mutton and stir. No need to cover wok. Keep stirring every 2-3 mins for 30 minutes.

Step 5
Towards the end, add salt and dried chillies and mix. You may even add a little bit of dark soya sauce for colour.

Serving Suggestion:
Goes great with rice or even chappati or just plain slices of bread.

Spices are very very important in Indian cooking. Here is an interesting link on spices I came across. I am slowly warming up to Indian cooking. It may take some time but it's worth it. Even if you don't have a mutton-crazed husband, you should try this.


busygran said...

I haven't cooked mutton for years! Looking at your mutton dish makes me want to try out your recipe and surprise my hubby who loves mutton curry!

WyYv said...

Wow.. The mutton looks very nice and tasty, we might as well give this dish a try someday :)

SD said...

Wow! Looks good. Must try this weekend.

daphne said...

that looks awesome! Your hubby is so lucky to have u trying out and cooking his favourite dish. I'm a big fan of mutton as well and would be bookmarking this dish because i know that my hubby will love it as well!

noobcook said...

the combi of spices look and sound amazing!

The Sudden Cook said...

busygran: Haha - next up on my recipe list - a darn good mutton curry.
WyYv: Thanks!
SD: Yeah worth the try.
daphne:If he likes mutton - he will love it!
noobcook: Well hello there...thanks!

tigerfish said...

Though it a dry mutton curry, I see that the mutton is moist. Must be delicious.

The Sudden Cook said...

Tigerfish: It's very delish. To get it drier - I would just fry it for another 5 mins.

Anonymous said...

Hi there. Any other way to precook the mutton without a pressure cooker? (don't have one...) or is it ok to simply cook for much longer to get the mutton tender? Thanks!

The Sudden Cook said...

Hi Anonymous
You're right - you would need to cook it covered for longer (50 mins - 1hour) to get the mutton to be tender. Do let me know if you've tried the recipe...

Anonymous said...

how long do we need to marinate the mutton before throwing them into the pressure cooker?

The Sudden Cook said...

Marinating it overnight is best. Otherwise you may marinate just before cooking.

June said...

I don't like mutton, what do you think if I substitue it with beef?

The Sudden Cook said...

Hi June,
Hmmm am not very sure how that would turn out. In my opinion, using mutton is best.

ester jeffry said...

Hie there...last week was my mums bday...planned to gave her a suprise by cooking ths dish n i got to tell u it was delicious...the whole family loves it...n tht was my firstntime cookin mutton u c...thanks to u...n i loves to read ur recipes....very easy to catch up n to try...thanks dear...

The Sudden Cook said...

Thank you!!! It's really nice to hear when someone tries a recipe here and it turns out well:)

DOC said...

Im a guy and have been askin my wife to cook this for my time ill cook it my self .tq dear

DOC said...

Tqs now I can cook for my friends

Resh said...

Awesome...came upon ur blog when looking for mutton varuval recipe for deepavali..shall try this out...wish me luck :-)
Do visit my blog at

Jackie Loo said...

My meat turned out to be dry. But the sauce was rich and full of flavor. May I know which cut of meat did u use? I used diced lean lamb. Appreciate your feedback. Thank you.

The Sudden Cook said...

Hi Jackie how long did you marinate the meat for I used boneless Australian mutton

Share This


Related Posts with Thumbnails