How to make Mutton Piratte?

 Here’s how to make Mutton Piratt (Mutton Perattiyathu / Dry Mutton Fry) — a spicy, semi-dry Kerala-style dish that goes great with rice, porotta, or chapathi.

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🧂 Ingredients:

For marination:

• Mutton – ½ kg (cleaned and cut into small pieces)

• Turmeric powder – ¼ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Pepper powder – ½ tsp

• Ginger garlic paste – 1 tbsp

• Salt – as needed

• Water – ¼ cup

For cooking:

• Coconut oil – 2 tbsp

• Onion – 2 (thinly sliced)

• Green chillies – 2 (slit)

• Ginger – 1-inch piece (finely chopped)

• Garlic – 5 cloves (chopped)

• Curry leaves – 2 sprigs

• Tomato – 1 (chopped)

• Garam masala – ½ tsp

• Black pepper powder – ¼ tsp (optional, for extra spice)

• Coconut bits (thenga kothu) – 2 tbsp (optional but traditional)

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🔥 Preparation Steps:

1. Marinate and cook mutton

1. Mix mutton with turmeric, chilli, coriander, pepper powder, ginger-garlic paste, salt, and a little water.

2. Pressure cook for 3–4 whistles (or until the mutton is soft and cooked). Keep the stock aside if any is left.

2. Prepare the masala

1. Heat coconut oil in a pan.

2. Add coconut bits and fry until golden brown (optional step for authentic Kerala flavor).

3. Add sliced onions, green chillies, chopped ginger, garlic, and curry leaves. Sauté until the onions turn golden brown.

4. Add chopped tomato and cook until soft and oil separates.

5. Add garam masala and pepper powder, sauté for 1–2 minutes.

3. Combine with mutton

1. Add the cooked mutton along with a little stock (if it’s too watery, let it dry).

2. Stir-fry on medium heat until it becomes dry and well-roasted (“pirattiyathu” style).

3. Keep stirring until the oil starts to separate and the mutton turns dark brown and slightly crispy.

4. Finish

• Add a few curry leaves on top and mix well.

• Serve hot with porotta, rice, chapathi, or appam.

Would you like the Malabar-style version (with grated coconut roasted and ground) or the simple dry version (no coconut)?