Nadan Mutton Roast, kerala Style
Nov. 1, 2014, 5:50 p.m.

Terrace was happy hosting me & my man, gloomy cold Diwali night. My neck was tirelessly aligned at 45 degrees for less than an hour, swinging like a radar. I stood mesmerized at the fireworks blossoming in flying colors to light up that waxed sky. Sparkling flowers in dazzling shades. That reminded me of what God said in the Bible,

I have a stack of blessings piled up for you. I will open the windows of heaven for you and pour out all the blessings you need


You know what, as a proud daughter of daddy God, Diwali is ON for you and me 365 days, yet I have never looked up to HIM with 'thaaat' awe to capture them. Yes! Decide this day, to Pray God-sized prayers and Dream God-sized dreams. Because, the one who promised is ever faithful :)

Did that speak to you? or made sense? I would like to see your likes & comments :) Please "show" your love. I will keep writing about this.

I am all set for my xmas celebrations mood and compiling selective non veg recipes to mesmerize my guests, "memerize" is too much eh ? ;) okay! make them ask "wow good how did you make thaat" :) And here comes the dish number 1 of christmas series - Nadan Mutton Roast :D

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Meat tastes the best, when cooked in its own juices. This is a easy, no-mess, one pot recipe which comes out lip-smacking, even if you are cooking a non veg dish for the first time in life. I dedicate this post to one of my favorite foodie group Kannur food guide. Happened to see Soumithra's recipe, added a marination step, made it for my brothers visit, served with hot rice & sambar. I was one happy soul to enjoy the claps that fine day :) Moving to the recipe..

Here is what you will need..

To Grind

2 randomly chopped large onions

1 inch ginger chopped

6 to 7 garlic pods

1 heaped tsp of pepper powder

2 heaped tsp of Kashmiri red chilli powder or 2 tspn of chilli powder

2.5 tsp of coriander powder

1/2 tsp garam masala powder

1 tsp water

Marinade mix

1/2 tsp red chilli powder + 1/2 tsp ginger garlic paste + 1 tsp vinegar ( optional )

1 kg Mutton chopped into medium sized pieces

Salt

1 tspn ghee

Coconut oil ( preferable ) or any cooking oil

Preparations :

Step 1 - Wash the meat, drain well and marinate it.

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Step 2 - Make a paste out of the ingredients to grind.

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Method :

1. Heat a pressure cooker and add 1 tspn ghee, the ground paste, marinated meat & salt. Mix well. Pressure cook for 3 to 4 whistles on medium flame. Take care not to overcook. Do not add water. Let the meat cook in the juice/stock that seeps out from inside.

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2. Heat a non-stick kadai with oil. Toss in few curryleaves and transfer the gravy to the kadai.

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3. Cook on high flame until the gravy is reduced to your desired level. Roast it until it is full dry for a dry roast. Switch off the flame.

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The roast is extremely juicy and absolute treat with hot rice & sambar, pairs well with rotis too.

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Please do try out, send pictures, post comments, show more love :) :)

Love & Shalom,

Jofy

Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
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