Mutton fry

The second recipe I will share today is also a non-vegetarian recipe that my mother recalls a relative in Vavuniya had cooked decades ago. As I am yet to receive recipes from the district of Vavuniya, I am happy to share this recipe based on my mother’s recollection of watching the dish being prepared.

Mutton fry

Time taken: 30 – 45 mins

Serves 4 – 6 persons


  • Mutton – 2 cups, chopped
  • Onion – 1, chopped
  • Crushed ginger and garlic – 2 tbsp
  • Curry powder – 2 tbsp
  • Mixed 3C (Cinnamon, cardamom, clove) spice powder – 1 tsp
  • Lime juice – 1 tbsp
  • Pepper – ½ tsp
  • Salt, to taste
  • Oil – 3 tbsp


  1. Clean and chop the mutton into pieces.
  2. In a mixing bowl, add the chopped onion, crushed ginger-garlic, mixed 3C spice powder, curry powder, lime juice, salt and pepper. Add the mutton pieces to the bowl and ensure that they are well coated in the marinating mixture.
  3. Heat 3 tbsp oil in a pan and transfer the contents of the bowl, the mutton pieces together with the chopped onion and spices, to the pan.
  4. Cover the pan and let the mutton cook on low heat. Every 5 to 10 mins, uncover the pan and flip the pieces to the other side.
  5. Continue to cook until the mutton is well cooked and lightly browned throughout. The roasting takes about 30 to 40 mins.
  6. Serve with rice.

Recipe source: Raji Thillainathan.

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