In this post I am sharing a dish which will be one of the favourites of hard core non-vegetarian fans and that is Mutton pepper fry. The mutton is first cooked well so that it easily falls apart from the bone. Masala is freshly roasted & ground. Finally the dish is finished off by preparing a thick gravy which coats the mutton pieces. In each bite of the melt in mouth mutton pepper fry you can taste the curry leaves, the heat from pepper, green chillies & garam masala & slight sweetness from the caramalized brown onions. A slight drizzle of lemon juice on top and I can promise you that you cannot stop eating before finishing the entire dish.
Mutton – ½ kg.
Salt – as required
Turmeric powder – ¼ tsp.
Water – 1 ½ cups
Coriander seeds – 2 tsp.
Cinnamon stick – 1 inch
Cloves – 4
Pepper – 2 tsp.
Fennel seeds – 1 tsp.
Onions – 3
Green chillies – 2
Curry leaves – 20-25
Ginger-garlic paste – 1 tbsp.
Coriander leaves – 2 tbsp.
Oil – 2 tbsp.
Ghee – 1 tsp.
- First let’s start with cooking the mutton. In a pressure cooker add the washed & cleaned mutton pieces. It is good to use mutton with bone to enhance the taste of the dish. Add salt, turmeric powder & water.
- Let the mutton cook for 5 whistles on medium flame.
- Once the pressure comes down check if the mutton is cooked well.
- Next to prepare the masala, heat a pan on low flame. Add coriander seeds, cloves, cinnamon, fennel seeds & pepper. Dry roast them for 2 minutes.
- Let the masala cool down & then grind it to a fine powder.
- In a kadai, add oil & ghee.
- Add the sliced onions & fry till translucent.
- When the onions are translucent add green chillies & curry leaves. Continue frying.
- When the onions start turning brown add the ginger garlic paste & fry.
- When the onions have nicely caramelized & have become brown add 3 tsp. of the ground masala. Reserve the remaining masala which can be added later after tasting if required.
- Fry the masala for 2 minutes.
- Once the masala is fried well add the cooked mutton pieces along with the stock.
- Stir well. Cover with a lid and let it cook on high flame for 5-7 minutes. Keep checking in between.
- The gravy will have become thick. Check if salt or masala powder is right. Add the coriander leaves and mix.
- Once the gravy is thick enough that it coats the mutton pieces well turn off the flame & let it rest for 5 minutes.
- Enjoy the mutton pepper fry with some neer dosa & Onion salad.