MUTTON 65

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Mutton 65 is a spicy, slightly tangy, deep-fried South Indian appetizer made with mutton (goat meat). It is crispy on the outside with a tender and juicy inside. It is commonly served as a starter or as a side dish with biryani or fried rice.

Mutton 65 is a variation of the famous CHICKEN 65, originated from Chennai, Tamil Nadu. Since, mutton takes longer time to cook, it is cooked along with salt and ginger garlic paste for upto 80% and then marinated in the spice mixture. The marinated mutton is rested for at least 2 to 3 hours before frying.

ABOUT THE RECIPE:

The texture and flavour of the meat depends on the marination time. To get the maximum flavour, the mutton has be marinated overnight (8 to 12 hours). This is a make-ahead recipe, and is great to be served for functions or party buffet.

Generally, this recipe has a bright, deep-red color, which is obtained by adding red food color to it. But, I haven’t added any food color for this recipe. Adding food color is completely optional, and won’t really alter the taste of the recipe.

INGREDIENTS FOR MUTTON 65:

FOR COOKING MUTTON:

• MUTTON (BONELESS) – 500 GMS
• GINGER GARLIC PASTE – 1 TBSP
• SALT – AS REQUIRED

FOR MARINATION:

• CHILLY POWDER – 1.5 TBSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TSP
• LEMON JUICE – 1 TBSP
• EGG WHITE – 1 NO.
• CORN STARCH – 2 TBSP
• SALT – AS REQUIRED
• OIL – FOR FRYING
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE MUTTON 65:

• Clean and wash the mutton pieces thoroughly with water. Cut them into small bite sized pieces.

• Add the mutton pieces to a pressure cooker along with 1 tbsp of ginger garlic paste and salt.

• Add 2 cups of water to it and mix everything well. Cover it and pressure cook it for 7 to 8 whistles.

• After 7 to 8 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Filter the water, and add the mutton pieces to a mixing bowl. Also, add the chilly powder, garam masala, salt, corn starch, egg white and lemon juice to it.

*THE FILTERED WATER CAN BE USED TO MAKE SOUP, RASAM OR EVEN SALNA.

• Mix everything well. Cover it and keep it in the refrigerator. Let it rest for at least 2 to 3 hours or overnight. It can be fried 30 minutes, before serving.

• For frying, heat a kadai and add oil to it. I’ve used 2 cups of oil for this recipe.

• Once the oil is heated, add the mutton pieces gently to the oil. Drop one piece at a time, and do not overcrowd. Fry them in batches.

• Do not turn them immediately. Wait for 30 seconds and then turn them gently. Fry them until it turns crispy on the outside. It takes around 3 to 4 minutes on medium-high flame.

• Once it turns crispy, filter the oil and transfer it to a plate with a tissue paper. The tissue helps to absorb the excess oil.
• Add few curry leaves to the same oil and fry them. Add the fried curry leaves to the fried mutton pieces as garnishing.

• Repeat the process with the remaining marinated mutton pieces.

YUMMY AND DELICIOUS MUTTON 65 IS READY.

SERVE IT AS A STARTER/APPETIZER OR AS A SIDE DISH FOR BIRYANI, PULAO OR FRIED RICE.

I HAD MUTTON 65 AS AN APPETIZER ALONG WITH MUTTON BONE SOUP.

NOTE:

Substituting kashmiri chilly powder with regular chilly powder can give a mild reddish brown color to the recipe.