Mutton Kothu Parotta
- 77 min
- medium
- Serves 4
Mutton kothu parotta of shredded parotta, mutton cooked with Cookd Mutton Masala and egg, chopped on the pan. Medium-spicy, serves 4, about 1 hour 15 minutes.
You’ll need: Pressure Cooker
Good for: Party, Rainy Day
Ingredients
Mutton500 grams
Onion3
Tomato3
Ginger Garlic Paste2 tbsp
Turmeric Powder1.5 grams
Cookd Mutton MasalaSalt1½ tsp
Water, For Cooking300 ml
Oil2 tbsp
Cinnamon2 grams
Cloves1 grams
Fennel Seeds½ tsp
Curry leaves4 grams
Green Chilli, Slit12 grams
Red Chilli Powder1.5 grams
Parotta, Shredded8
Eggs2
Coriander Leaves, Chopped15 grams
Contains: egg, 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 | 772kcal | 3088kcal |
| Protein | 40g | 159g |
| Carbohydrate | 73g | 290g |
| Fat | 36g | 144g |
| Fibre | 7.2g | 29g |
| Sugar | 8.2g | 33g |
Cookd masalas for mutton
Method
Trim the mutton and cut it into cubes. Chop the onions and tomatoes, keeping the portions for the mutton and the kothu separate. Rinse the curry leaves and coriander leaves, chop the coriander and slit the green chillies. Shred the parottas into small pieces.
Add the mutton, onion, tomato, ginger garlic paste, turmeric powder, Cookd Mutton Masala, salt and 300 ml water to a pressure cooker. Mix well and pressure cook on medium flame for 5 whistles, about 20 minutes. Let the pressure release naturally until the pin drops. Check that the mutton is soft and cooked through, then reserve 100 ml of the cooking liquid.
Heat the oil in a wide kadai on medium flame for 1 minute until hot. Add the cinnamon, cloves and fennel seeds. Add the onion, curry leaves and green chilli, then fry for 6 to 8 minutes until the onion is golden.
Add the ginger garlic paste, tomato, red chilli powder and salt. Cook on medium flame for 5 to 6 minutes until the tomato is soft and the raw smell has gone.
Add the pressure-cooked mutton and 100 ml of the reserved cooking liquid. Cook on medium flame for 5 minutes until the gravy thickens and coats the mutton.
Add the shredded parottas to the kadai. Cook and mix on medium flame for 3 to 4 minutes until the pieces are evenly coated and slightly soft.
Move the parotta mixture to one side of the kadai and break in the eggs. Scramble on medium flame for 2 to 3 minutes until fully set, then mix with the parotta.
Cook the kothu on medium flame for 4 to 5 minutes, chopping and turning it with two spatulas. Stop when the parotta is hot, the egg is cooked through and no loose gravy remains.
Switch off the flame. Add the coriander leaves and mix well. Serve hot.
Before you start
- How long does Mutton Kothu Parotta take?
- 1 hour 17 minutes from start to finish. That is 25 minutes of preparation and 52 minutes of cooking.
- How many people does Mutton Kothu Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutton Kothu Parotta vegetarian?
- No, it contains meat or fish.
- Is Mutton Kothu 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 Kothu Parotta?
- 500 grams Mutton, 8 Parotta, 33.2 grams Cookd Mutton Masala, 2 Eggs, 1.5 grams Turmeric Powder, 2 grams Cinnamon, and a few more listed on this page.
- Do I need a pressure cooker for Mutton Kothu Parotta?
- Yes, this one is cooked under pressure.
- How many calories are in Mutton Kothu Parotta?
- About 772 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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