Mutton Marrow Bone Fry Recipe

Mutton marrow bone fry is a much-loved delicacy across South Indian homes and military hotels.

During large gatherings and family functions, when food is cooked in bulk for a banana leaf feast, this fry is almost always there as a standout side dish.

There is a practical reason behind it. Marrow bones cook much faster than mutton. In big-batch curries and biryanis, they tend to overcook and lose that prized marrow. So cooks would separate the marrow bones from the meat and stir-fry them separately in a robust masala - and that smart workaround became a delicacy in its own right.

Crisp on the outside, juicy and gelatinous inside, the bones are tossed in onion, ginger-garlic, curry leaves, pepper, and freshly ground spices till the masala clings to every piece. The marrow inside stays buttery, perfect to scoop out and enjoy.

These days marrow bones are easily available with local butchers and on online meat apps, so you don't have to wait for a function to make it.

Serve it hot as a side for biryani, rasam rice, curd rice or a full South Indian meals spread. One bite, and you'll know why it never stayed just a side dish.

Recipe Video Posted on Youtube English and Tamil Channels 😊

Mutton Marrow Fry Ingredients:

300 Grams Mutton Nalli (Marrow Bones)
1 Large Onion
1 Large Tomato
4 Green Chilies
1 Tbsp Chilly Powder
1/4 + 1/4 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tbsp Pepper Powder
1 1/2 Tbsp Ginger and Garlic Paste
1 Star Anise
4 Cardamom
4 Cloves
1/4 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
2 Inch Sticks Cinnamon
Salt as per taste
Oil as required 

To cook the Mutton:

500 Grams Mutton

1 1/2 Tsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Green Chilly 

1/4 Tsp Salt

2 Tea Cups Water

Prep 

• Onion: Peel, wash and slice half an onion. Finely chop the other half. 

• Tomato: Wash and finely chop. 

• Chillies: Remove stems and finely chop. 

• Green chillies: Remove stems, rinse well, finely chop and reserve. 

• Ginger & Garlic: Peel and rinse 1 inch ginger and 10 pods garlic. Roughly chop the ginger. 

• Ginger-garlic paste: Add the ginger and garlic to a mixer jar and grind to a smooth paste. 

• Greens: Separate mint leaves, coriander leaves and curry leaves. Rinse twice, drain and reserve.

To Cook the Mutton • Wash the mutton twice, place it in a colander and allow excess moisture to drain.

• Add the mutton to a pressure cooker along with chilli powder, turmeric powder, coriander powder, salt and pepper powder. Stir well and add 1 1/2 cups water.

• Cover the pressure cooker, place the whistle and cook for 3 to 4 whistles until the meat is tender. 

• Reserve the mutton marrow bones in a bowl to prepare this stir fry.

To Prepare Freshly Ground Masala Paste 

• Heat a wok with 2 tbsp oil.

• Add sliced onion, half the green chillies, half the tomatoes. 

• Next add 2 cloves, pepper corns, half the cinnamon, 2 cardamoms, stone flower, fennel seeds, cumin seeds and fry all the ingredients.

• Once the tomato and onion have softened and the oil separates, transfer the masala to a plate and allow it to reach room temperature.

• Transfer all the ingredients to a mixer jar, add chilli powder, coriander powder and turmeric powder. Grind to a smooth paste - add 2 tbsp water if needed to grind.

To Prepare the Marrow Bone Fry 

• On medium flame, place a wok with 3 tbsp oil.

• Add finely chopped onion and tomato and fry till softened. 

• Add the marrow bones and ground masala.

• Add 1/2 tea cup water to the mixer jar, dilute the remaining masala and transfer to the nalli bones. 

• Stir well and cook on high flame till excess moisture evaporates and the nalli is well fried.

• Adjust salt as per taste and fry well. 

• Once the oil separates, add curry leaves and pepper powder and stir-fry well. 

• Remove from flame and serve hot with roti or biryani and enjoy!