Fried mutton (Karnataka style)


This recipe is from journalist Seema Chishti’s book ‘Sumitra and Anees: Tales and Recipes from a Khichdi Family’—the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism. Woven into their story are recipes from Sumitra’s kitchen, a site of confluence for the diverse culinary traditions she mastered.

Mutton 250 grams
Onions 2 medium-sized
Green chilli 1
Sambhar powder 1 teaspoon
Coriander powder 1⁄2 tablespoon
Turmeric powder 1 teaspoon
Garlic 1⁄2 pod
Ginger 1 small-sized piece
Cloves 2
Cinnamon sticks 2 small pieces
Dry/Fresh Coconut 1⁄4
Cooking oil 1 tablespoon
Salt To taste

Chop the onions. Along with peeled and grated garlic and ginger respectively, add half of the chopped onions and make a paste. Then grate the coconut. Mix all these things into one paste.


Heat oil in a pressure cooker and add the remaining chopped onions. Make them brown. Add the cloves and cinnamon. Then add the mutton and the paste.


Add 2-3 cups of water and salt. Close the pressure cooker. Cook it for 15 minutes. After opening the pressure cooker, fry the mutton until the water has dried. Sprinkle green coriander leaves on it while serving. This goes well with rice and sambhar.

Seema Chishti has grown up, studied, lived and worked in Delhi as a journalist-writer for three decades. She is the co-author of Note by Note: The India Story (1947-2017) and has worked with BBC in London and India, The Indian Express and HTV.

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