Chettinad Mutton

This recipe is inspired by the Chettinad chicken recipe. It's a variation for grilling mutton - I've added lime and raw papaya for the marinade to tenderize the mutton.



INGREDIENTS:

For the marinade:

• Mutton - 400 gms (with bone and meat - between 2" and 3" in size)
• Raw papaya - 1/2 small one
• Black peppercorns - 1 tsp
• Salt - to taste
• Lime Juice - juice of half a lime
• Mustard Seeds - 1 tsp
• Curry Leaves - 10
• Garlic Paste - 1/2 tsp
• Ginger Paste - 1/2 tsp
• Garam Masala - 1/2 tsp
• Chilli Powder - pinch

For Grilling:

• Oil - 3-5 tsp

INSTRUCTIONS:

• In a tbsp of oil, fry the mustard until it splutters, add curry leaves and fry briefly
• Then add the garlic, ginger paste and masalas and fry for about a minute
• Paste the raw papaya
• Separately wash and pat dry the mutton, and rub with pepper, salt and lime and the raw papaya paste
• Now add the fried spice mix and rub the meat well
• Marinade for a few hours 

• Fire up the grill and let the temperature get high
• Grease the grill rack before laying the mutton pieces on it (or skewer the pieces and lay them on)
• Keep the mutton on each side for about 7 mins, and once the outside chars, move to a cooler part of the grill until it is done
• Squeeze some lime on and wrap in foil for a few minutes before serving