Mutton Kottu

INGREDIENTS

• 750g Mutton Shoulder
• 600g Kottu Roti
• 2 Egg
• 2 Onion
• 2 Tomato
• 4 cloves Garlic
• 2 Green Chilli
• 20 Curry Leaf
• 4 tsp Curry Powder
• 1 tsp Chilli Powder
• 0.5 tsp Turmeric
• 4 tbsp Cooking Oil
• 600ml Water
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 Lime

STEPS

1. 1

   Pat 750g of mutton shoulder dry and season with 1 tsp of salt and 0.5 tsp of black pepper. Keep it on a separate raw-meat board and wash your hands and utensils with hot soapy water after handling.

2. 2

   Heat a heavy pot over medium-high heat. Add 1.32 tbsp of cooking oil and brown the mutton in batches for 3 to 4 minutes per batch, turning until browned on all sides. Transfer it to a clean bowl.

   ⏱ 4 min

3. 3

   Add 2 onions (finely chopped) to the pot and cook for 6 minutes until softened and lightly golden. Add 4 cloves of garlic (minced), 2 green chillis (sliced), 20 curry leaves, 4 tsp of curry powder, 1 tsp of chilli powder, and 0.5 tsp of turmeric. Stir for 1 minute until fragrant.

   ⏱ 6 min

4. 4

   Return the browned mutton to the pot, add 600ml of water, and bring to a boil. Cover, reduce the heat to low, and simmer for 105 minutes, stirring occasionally, until the mutton is tender and reaches at least 63°C at the thickest piece followed by a 3-minute rest. For food safety, check that the meat is no longer raw inside and the juices run clear.

   ⏱ 105 min

5. 5

   Uncover the pot and simmer for 8 minutes to reduce the gravy until thick enough to coat the meat. Stir in 2 tomatoes (diced) and cook for 3 minutes until softened.

   ⏱ 8 min

6. 6

   Heat a large flat pan over medium-high heat. Add 2.68 tbsp of cooking oil and crack in 2 eggs (beaten). Scramble for 1 to 2 minutes until fully set, with no liquid egg remaining.

   ⏱ 1 min

7. 7

   Add 600g of kottu roti (chopped into small pieces) and 150 g of the cooked mutton mixture to the pan. Toss and chop with two spatulas for 5 minutes until the roti is hot, coated with gravy, and beginning to crisp.

   ⏱ 5 min

8. 8

   Squeeze 1 lime over the kottu, toss for 30 seconds, and serve immediately. Do not reuse any plate or utensil that held raw mutton unless it has been washed thoroughly.

   ⏱ 1 min