Mutton Vathal, Dried Meat, Uppu Kandam. 

Its one of the method to store the meat for a long period of time. Its kind of dry pickling with just salt. It can be stored and used as long as even 6 months to a year round! It all depends on how you prepare and store this! After Id/Ed (Bakrid) all the left over( Qurbani) is sun dried for weeks. Then stored in large ceramic jars! So when ever feel like eating mutton, just flip a little out of this jar. Tenderize it( hammer it to flatten) then deep dry. One could season it if needed!Ingredients:

Goats meat (without fat, bone-in or boneless) 5 Kilo – heavy chunks
Rock Salt/Sea Salt(preferably non-iodised here)
Oil for shallow frying.

Method:

In a large ceramic bowl add salt and meat togahter.

Place a clean sheet under the sun(maybe in terrace) Clean the sheet with spirit before placing meat.

Now place each piece of meat over the sheet. Maybe giving enough gap between each piece. Sun dry them.

Sun dry them during peak summer. Maybe for 10 continuous days or more. Until the meat is reduced to nearly just 1 kilo or completely dried without any water content. The meat should be hard now.

Store them in air tight container.

Take few pieces and fry in hot oil until deep brown color.

Serve hot with rasam rice or sambar rice.