Mutton Peratal

Contributed by: Vijeyakumari

Home All Recipes Search By

I learnt to cook from my mum, Mdm Jeyarani W/O S. Kathirgamar. I used to watch her cook when I was only 10 years old and learnt to first cut onions, chillies and vegetables. Being the eldest amongst my siblings, in a big family of ten, I started cooking simple vegetables followed by dishes at 11 years old. This is a recipe that has been handed down through generations which I would like to share with everyone.

Portion: 8 pax
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60mins

Ingredients

• 1kg mutton

• 5 pcs big onion

• 10 pcs of garlic

• 2 pcs ginger, thumb size

• 4 pcs green chilli

• 10 pcs curry leaf

• 4 tbsp cooking oil

• 3 pcs cardamom

• 2 pcs star anise

• 4 pcs clove

• 1 pc cinnamon stick, index finger size

• 2 tbsp chilli powder

• 1 tbsp coriander powder

• ½ tbsp turmeric powder

• 1 tsp cumin powder

• 1 tsp garam powder

• 1 tbsp yoghurt

• 1 tbsp lemon juice

• 1½ tsp salt


Method

Preparation:

1. Cut mutton into small pieces (½ thumb size).

2. Wash and keep aside.

3. Cut 1 pc of onion, ginger and garlic and grind them into paste.

4. Add half of the grinded paste to the mutton, marinate well and keep aside for 20 mins.

5. Cut the remaining onions and chilli into pieces.


Cooking method:

1. Add oil into a medium size wok.

2. Add in the spices (3 pcs cardamom, 2 pcs star anise, 4 pcs clove and 1 cinnamon stick) first, then add in the onions, green chillies and the curry leaves.

3. Stir-fry till the onions look soft then add in the remaining grinded paste.

4. Add in marinated mutton 2 mins later.

5. Stir for 3 mins and cover.

6. After 10 mins, stir again.

DO NOT let it dry up. If it is dry, add a little water and cook till it is half cooked.

7. Add in all curry spices (2 tbsp chilli powder, 1 tbsp coriander powder, ½ tbsp turmeric powder, 1 tsp cumin powder, 1 tsp garam powder) and 1½ tsp salt.

8. Ensure mutton is cooked before adding yogurt and lemon juice. If it is dry, you can add ½ cup warm water.

9. Serve hot.


Helpful Tips

Do not use high flame as the mutton will be burnt.

Recipes by Category and Ingredients

Dessert Meat Seafood Snack Soup Staple Vegetable
Long Bean Clam Lotus Paste Pineapple Cream Cheese Mushroom Jackfruit Duck Hairy Gourd Dragonfruit Egg Eggplant Stinky Bean Lady's Finger Sea Cucumber Bread Avocado Ham Prawn Carrot Beef Chicken Lamb Mutton Pork Crab Fish Squid Cabbage Mani Vegetable Potato Yam Milk Noodles Rice