Mutton Marrow Bone Fry Recipe

Mutton marrow bone fry is a delicacy across southindian homes and military hotels. When we have large gatherings or family functions this marrow bone fry will be served as a side dish on a banana leaf. Since marrow bones cook faster and it might tend to over cook in curries and biryani when preparing in large batches it used to be separated from the mutton and the marrow bone were stir fried in masalas. Now a days marrow bones are avaiable across online app stores and with butchers try preparing this delicious marrow bone fry as a side dish for biryani, rasam rice or southindian meals. 

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:

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

Wash the tomato and finely chop.

Remove the stems from chilies and finely chop

Remove the stems from green chillies rinse well, finely chop and reserve.

Peel and rinse 1 inch ginger and 10 pods garlic.

Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.

To Cook the Mutton:

Wash the mutton twice, place it in a colander allow excess moisture to drain.

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

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

Reserve the mutton marrow bones is bowl to prepare this stir fry.

To Prepare Freshly Ground Masala Paste:

Heat a wok with 2 tbsp oil.

Add sliced onion, half the amount green chilies, half the amount tomatoes.

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

Once the tomato and onion has softened and the oil separates reserve the masala in a plate and allow it to reach room temp.

Transfer all the ingredients to a mixerjar, add chilly powder, coriander powder and turmeric powder and grind to form a smooth paste we can add 2 tbsp water to grind the masala into a smooth paste.

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 the onion and tomato has softened

Add the marrow bones and ground masala.

Add 1/2 tea cup water to the mixerjar and dilute the masala and transfer to the nalli bones.

Stir well and allow to cook on high flame till excess moisture has evaporated and the nalli has 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!