Erachi varattiyathu – Malabar style Spicy Mutton Roast

Hi. I am back after a week of eid holidays. I myself decided to take a rest from my regular routine and give a break for blogging. So only I didn’t make any post. We made a tour to the wahiba sands. It was so wonderful. Will share the experience of it in another post. I made this recipe last week.

Erachi varattiyathu – a Malabar style mutton roast. It is a dry dish served with Rice, appam. We can also have it with chapati, Roti, Parotta. The fried coconut slices give good taste and crunch. I have tasted this dish in kerala hotels over here and I love it. Try this recipe and definitely you will like it.

Click here for more Mutton Recipes.

Let’s see how to make this mutton recipe.

Preparation Time: 30 mins

Cooking Time: 45 mins

Serves: 4


For cooking mutton

Mutton boneless – 500g

Onion – 1 (small-sized, sliced)

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tbsp

Ginger garlic paste – 1/2 tbsp

Salt – 1/2 tsp

Water – 1/2 to 1 cup

For Grinding

Cashews – 15 nos

For curry

Oil – 3 tbsp

Coconut slices – 1/2 Cup

Onion – 1 (big sized, sliced)

Green chillies – 4

Curry leaves – 2 sprigs

Ginger garlic paste – 1/2 tbsp

Coriander powder – 1/2 tbsp

Red chilli powder – 1/2 tbsp

Kashmiri chilli powder – 1/2 tbsp

Tomato – 1(medium-sized, chopped)

Pepper powder – 1/2 tsp

Fennel Powder – 1 tsp

Garam masala powder – 1/2 tsp

Salt to taste

Coriander leaves – a few


1.Cut the mutton into small cubes. Wash them well in water for 5-6 times. Drain the water completely. Take the mutton pieces in a bowl. To it add sliced onions, Turmeric powder, red chilli powder, salt and ginger-garlic paste. Marinate well with the mutton. Put the marinated mutton to the pressure cooker. Add 1/2 to 1 cup of water and pressure cook until the mutton gets tender.

2. Soak cashews in hot water for about 10 minutes. Then grind them into a smooth paste.

3. Take oil in a kadai/pan. Add the coconut slices into it. Fry them to golden. Then remove the fried coconut slices from the oil and transfer them to a plate. In the same pan to the oil. Add sliced onions. Saute the onions for a minute. Then add green chillies, curry leaves. Saute the onions to light golden. Then add ginger garlic paste to it. Saute until the raw smell of it goes off and the onions turn golden. Add the ground Cashew paste to it and mix well.

4. Place in low flame. Add Turmeric powder, Coriander powder, Kashmiri Red chilli powder, Red chilli powder, garam masala and mix well. Add tomatoes to it. Sprinkle some water and allow the tomatoes to cook. After the tomatoes get mushy, add the cooked mutton to it.

5. Mix the mutton well with the masala. Add the left mutton stock to it. Place the flame in medium and bring it to boil. Add pepper powder, Fennel powder, garam masala and mix well. Add salt as per the taste as we have already added salt. Cook until the mutton is coated well with the masala and oil begins to appear at the edges. Finally, add the fried coconut slices and coriander leaves into it and mix well.

Serve hot with Rice, Roti…

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