Mutton Kizhi Parotta
- 99 min
- medium
- Serves 4
Mutton kizhi parotta of shredded parotta in a mutton gravy with Cookd Mutton Masala, steamed in banana leaf. Medium-spicy, serves 4, about 1 hour 40 minutes.
You’ll need: Pressure Cooker
Good for: Bakrid, Party
Ingredients
Mutton, With Bone500 grams
Turmeric Powder1.5 grams
Salt1½ tsp
Water, For Cooking300 ml
Oil3 tbsp
Cinnamon3 grams
Cloves1 grams
Fennel Seeds3 grams
Onion, Finely Chopped2
Curry leaves4 grams
Green Chilli, Slit15 grams
Ginger Garlic Paste, Paste15 grams
Tomato, Finely Chopped2
Red Chilli Powder3 grams
Cookd Mutton MasalaCoriander Powder3 grams
Coriander Leaves, Chopped18 grams
Parotta, Shredded6
Banana Leaf, Softened4
Ghee, Melted1 tbsp
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 692kcal | 2768kcal |
| Protein | 34g | 136g |
| Carbohydrate | 55g | 222g |
| Fat | 38g | 150g |
| Fibre | 6.6g | 26g |
| Sugar | 5.8g | 23g |
Cookd masalas for mutton
Method
Get ready by cleaning the mutton and chopping the onions, tomatoes and coriander leaves. Slit the green chillies and shred the parottas. Wash and cut the banana leaves into large pieces. Warm them over low flame for 1 minute in total, moving and turning them until they bend without breaking.
Add the mutton, turmeric powder, salt and water to a pressure cooker. Pressure cook on medium flame for 5 whistles, about 15 minutes. Let the cooker rest for about 10 minutes until the pressure releases on its own. The mutton should be cooked through and separate easily from the bone.
Heat oil in a kadai on medium flame. Add cinnamon, cloves, fennel seeds, onion, curry leaves and green chilli. Fry for 6 to 8 minutes until the onion turns golden.
Add ginger garlic paste and tomato. Cook on medium flame for 5 to 6 minutes until the tomato becomes soft and the raw smell goes.
Add red chilli powder, Cookd Mutton Masala, coriander powder, water and salt. Mix well and cook on medium flame for 8 minutes until the gravy thickens and oil shows at the sides.
Add the cooked mutton and half of its cooking liquid to the gravy. Simmer on low flame for 8 minutes until the mutton is coated and the gravy is thick but moist. Stir in the coriander leaves.
Add the shredded parotta to the kadai and mix on medium flame for 4 to 5 minutes. Break any large pieces with the spatula and stop when the parotta is evenly coated with the mutton gravy.
Place the softened banana leaves on a flat surface and divide the mutton parotta mixture between them. Drizzle ghee over the mixture, add the remaining coriander leaves, and fold each leaf into a parcel. Bring the steaming water to a boil on high flame for about 5 minutes until there is steady steam. Place the parcels inside and steam on medium flame for 8 minutes until hot throughout.
Before you start
- How long does Mutton Kizhi Parotta take?
- 1 hour 39 minutes from start to finish. That is 25 minutes of preparation and 1 hour 14 minutes of cooking.
- How many people does Mutton Kizhi Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutton Kizhi Parotta vegetarian?
- No, it contains meat or fish.
- Is Mutton Kizhi Parotta spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mutton Kizhi Parotta?
- 500 grams Mutton, 6 Parotta, 33.2 grams Cookd Mutton Masala, 4 Banana Leaf, 1.5 grams Turmeric Powder, 3 grams Cinnamon, and a few more listed on this page.
- Do I need a pressure cooker for Mutton Kizhi Parotta?
- Yes, this one is cooked under pressure.
- How many calories are in Mutton Kizhi Parotta?
- About 692 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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