Mutton Ularthiyathu / Mutton Dry Fry

Mutton Ularthiyathu is a traditional recipe from Kerala.  Originally this recipe is made with beef, since we don't take beef much, I made this with mutton.  When it comes to Non-vegetarian, I prefer these dry fry or kebabs compared to curries or kurmas.  You can get the best of this recipe when it's prepared in a clay pot.  The aroma released from the spices while cooking might lead to even some uninvited guests ;-)
Serve this with plain white and any curries or with chapathi's, parathas and appam.

Preparation Time: 10 minutes
Cooking Time: 45 minutes-1 hour
Serves 4

Ingredients:
Mutton- 1/2 kg ( preferably boneless )
Onion- 1 medium sized ( sliced thinly )
Green chilly- 2
Ginger garlic paste- 2 tsp
Fresh grated coconut- 2 tbsp
Lemon- juice of 1/2 a lemon
Garam masala- 1/4 tsp
Turmeric powder- 1/4 tsp
Oil- 1 tbsp
Salt to taste

To be ground:
Coriander seeds- 3 tsp
Red chillies- 4
Black peppercorns- 1/2 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 1/4 inch stick
Cloves- 1

Method:

1. Dry fry all the ingredients in the to be ground list and grind into a fine powder or paste by adding little 
    water.
2. Wash the mutton well, marinate with 1/2 of the ground masala, ginger garlic paste, turmeric powder,
    garam masala and lemon juice for about 1 hour.
3.  Cook the marinated mutton in a pressure cooker for upto 5 whistles without adding any water or oil.
4.  Heat oil in another kadai or heavy bottomed pan, add onions, curry leaves, green chillies and  coconut.
     Saute well until the onions look lightly brown in colour.    
5.  Now add the cooked mutton, stir well.  Add salt to taste, cover it with a lid and cook until all the water
     gets absorbed and it looks completely dry.
6.  Serve warm with rice, chapathi's or parathas.

Note:
Whole spices can also be replaced with spice powder.

Tip:
To get nice smoky flavour like barbeque, add thinly sliced lemon at the end  before switching off the stove, stir it for about 5 minutes.  Then remove the lemon before serving.