• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Onam
  • Recipes
  • About Us

A Little Bit of Spice logo

menu icon
go to homepage
  • Home
  • Onam
  • Recipes
  • About Us
  • Social

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Onam
    • Recipes
    • About Us
  • Social

    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Kerala Non Veg

    Published: Dec 23, 2015 · Modified: May 4, 2025 by Jane Jojo

    Kerala Style Mutton Pepper Fry

    Jump to Recipe Print Recipe

    Kerala-style Mutton Pepper Fry is a rich and flavorful mutton dish from Kerala. It is made with tender mutton, freshly crushed black pepper, and spices. This dish is known for its bold pepper flavor and spicy taste.

    Kerala Style Mutton Fry, served in a white bowl with fresh lime wedges and curry leaves.

    Perfect for festive meals and family gatherings, it pairs beautifully with Kerala parotta, appam, ghee rice, or pathiri.

    Check out the ingredients and follow the simple step-by-step instructions below. You’ll also find expert cooking tips, serving suggestions, and storage notes to enjoy this dish perfectly at home.

    Jump to:
    • What is Kerala Style Mutton Pepper Fry? 
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Variations to Try
    • How to Make Kerala Style Mutton Pepper Fry (Step-by-Step Guide)
    • Tips And Tricks
    • Serving Suggestions
    • Storage Instructions
    • Frequently Asked Questions (FAQ)
    • More Kerala Style Fry Recipes To Try
    • Kerala Style Mutton Pepper Fry

    What is Kerala Style Mutton Pepper Fry? 

    Kerala-style mutton pepper fry is a spicy, rich dish from Kerala featuring mutton (goat meat) with black pepper as the star ingredient. Traditionally, it’s slow-cooked with spices over firewood until the meat is tender and infused with bold flavors.

    Traditionally prepared over firewood for a unique smoky aroma, modern versions use a pressure cooker to tenderize the meat quickly before slow-roasting it with spices.

    The Kerala version stands apart from similar dishes like Tamil Nadu’s Mutton Sukka or Karnataka’s Mutton Chukka because it generously uses black pepper, coconut oil, and curry leaves.

    This recipe is often made with beef in Kerala, creating the Nadan Spicy Beef Fry, another pepper-packed, slow-roasted delicacy loved across Kerala.

    Why You'll Love This Recipe

    The main reason to love this recipe is the natural spiciness from freshly crushed peppercorns, their beautiful dark color, and that bold peppery aroma. The rich, natural fat from the mutton adds incredible depth. 

    When coconut oil, curry leaves, pepper, and traditional Kerala spices come together, they create an authentic, rustic Kerala flavor you won’t forget. If you enjoy bold, home-style dishes like this, don’t miss our collection of Kerala Non-Veg Recipes.

    Recipe Ingredients

    1. Mutton – In India, mutton usually means goat meat, though lamb works just as well. Bone-in pieces are recommended for their rich, deep flavor.
    2. Whole Black Pepper is the second star of this dish after mutton. Its bold, peppery heat sets this recipe apart from other South Indian-style mutton fry dishes. The deep, dark color comes naturally from these roasted and crushed peppercorns—no chili powders are involved.
    3. Shallots – Preferred over regular Indian red onions, shallots bring a unique aroma and gentle sweetness. When sautéed in coconut oil with curry leaves, they create the deep flavors that define classic Kerala recipes.
    4. Other Ingredients – You’ll find the full ingredient list in the recipe card below, along with their nutritional details.

    Variations to Try

    To this Mutton Pepper Fry, you can add grated coconut towards the end for a light crunch and added flavor.

    The same recipe works wonderfully with pork as well, giving you a rich, Peppery Kerala Pork Fry that’s equally loved for its bold flavors.

    Chicken is another easy option since it cooks faster and doesn’t require pressure cooking. However, if you’re making it with duck, it’s best to pressure cook the meat first, as it takes longer to tenderize.

    How to Make Kerala Style Mutton Pepper Fry (Step-by-Step Guide)

    Marinated Nadan Mutton pieces seasoned with spices.

    STEP 1: Marinate the cleaned mutton pieces with the ingredients listed under marination. Keep it aside for 30 minutes. Pressure cook it up to 4-5 whistles or until mutton is done. It varies  a bit based on the meat.

    Sautéed onions, green chilies, and curry leaves in a cast-iron pan.

    STEP 2: Slice small onion. Slit green chilly lengthwise.  Heat oil in a pan. Saute onion, green chilly, curry leaves and salt. Adding salt, helps the onion to get cooked fast.

    Adding ginger garlic paste to browned sautéed onions in a cast iron pan during Kerala mutton pepper fry preparation.

    STEP 3: Grind ginger and garlic into a fine paste. Once onion turns brown, add ginger garlic paste. Saute well.

    Adding turmeric, paprika, and black pepper to the pan for Nadan Pepper Fry.

    STEP 4: Crush the whole black pepper. Add it along with turmeric powder, chilli powder, coriander powder, garam masala and fennel powder.  Saute well till the aromatics release the flavor.

    Cooked Mutton simmering in a rich, spice-infused gravy in a cast-iron pan.

    STEP 5: Add the cooked mutton. Adjust salt and add vinegar if you need more sourness.

    Nadan Mutton Pepper Fry, served in a white bowl with fresh curry leaves on top.

    STEP 6: Cook for around 10 minutes or until the consistency you desire. It can be made as a dry dish or as a semi-gravy. I made it as semi-gravy.Once done, just turn off the heat and serve warm.

    Tips And Tricks

    1. Always use whole black pepper. Never replace it entirely with pepper powder. Lightly roast the peppercorns, let them cool, then crush for maximum flavor and aroma.
    2. If pressure cooking the mutton, cook it only about 80-90%. It will finish cooking while roasting in the masala. Overcooking in the pressure cooker will make it too soft. And if you have leftover cooked mutton from this, you can easily turn it into a Mutton Curry with Coconut Milk.
    3. Marinate the mutton for at least 30 minutes. This helps the spices penetrate the meat for a deeper, richer flavor.
    4. Prefer shallots over onions. They give a more authentic, traditional Kerala taste and a subtle sweetness that balances the heat.

    Serving Suggestions

    This Nadan Mutton Kurumulaku Fry is best enjoyed with soft, flaky Kerala Parotta — a classic and unbeatable combo. It also pairs well with rice, ghee rice, or jeera rice.

    In the Malabar region, up in North Kerala, it’s usually served with soft pathiri or crispy neypathiri. Many also love having it with appam, dosa, or puttu for a hearty, satisfying meal. If you prefer Indian breads, chapati, roti, and naan are great options, too. 

    And if you’re feeling ambitious or hosting a special meal, you could even try making a Kerala Special Mutton Biryani using the same regional spice base.

    Storage Instructions

    Kerala-style Mutton Pepper Fry can be stored in a clean, dry, airtight container in the fridge for 2–3 days. For longer storage, cook it dry, cool completely, and freeze in airtight containers for 1–2 months without much loss of taste.

    It’s also popular for sending abroad: cooked dry, cooled, packed airtight, frozen, and placed in insulated containers for travel. On arrival, transfer directly to the freezer. For best quality, consume within 1–2 months and avoid prolonged freezing.Known for its bold, peppery heat, this dish is perfect for spice lovers. If you prefer something milder and creamier, you can try our comforting Creamy Kerala-style Mutton Stew.

    Frequently Asked Questions (FAQ)

    What is the difference between Kerala Style Mutton Pepper Fry and Mutton Sukka?

    Both are popular South Indian mutton specialties, but the key difference lies in their spice base. In Kerala Mutton Fry, the main dominant spice is freshly ground black pepper, which gives the dish its bold, peppery flavor. In Mutton Sukka, while pepper is used, other spices like red chili, coriander, and cumin also play an important role.

    What's the secret to making tender mutton in this recipe?

    The secret lies in marination. Always marinate the mutton for at least 30 minutes—or longer if you have time. This helps tenderize the meat and allows the spices to seep deep inside, making it more flavorful. For cooking, you can either pressure cook the marinated mutton (up to 80–90%) or slow cook it over low heat.

    More Kerala Style Fry Recipes To Try

    • Pork Fry (Nadan Pork Ularthiyathu - Kerala Style)
    • Crispy and spicy Anchovy or Kozhuva or Netholi fry. Anchovies marinated with spices and then shallow fried. A quite easy and tasty appetizer.
      Kerala Netholi Fry (Anchovy Fry)
    • An easy and mouthwatering Prawns/Shrimp shallow fry which you can prepare in 30 minutes. This Chemmeen/Konchu fry is a great appetizer, and it also goes as a side-dish with rice. The best part is, you need just five ingredients!
      Kerala Prawns/Shrimp Fry
    • Kerala Style Chicken Fry (Nadan Kozhi Varuthathu)

    I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice

    Kerala Style Mutton Pepper Fry

    Jane Jojo
    Mutton pieces cooked and roasted with pepper and spices. It tastes great along with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread
    3.58 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Side Dish
    Cuisine kerala
    Servings 5 serving
    Calories 96 kcal

    Ingredients
      

    • 1 kilogram mutton

    Marination

    • ½ teaspoon turmeric powder
    • ½ tablespoon ginger (crushed)
    • ½ tablespoon garlic (crushed)
    • 1 tablespoon pepper powder
    • 1 teaspoon garam masala
    • salt
    • 11/2 tablespoon lemon juice
    • ¼ cup water

    Masala

    • 2 Cups Shallots / Small onion
    • 3 numbers green chili
    • 2 sprigs curry leaves
    • 1 tablespoon ginger (crushed)
    • 1 tablespoon garlic (crushed)
    • 1 teaspoon chilli powder
    • ½ teaspoon turmeric powder
    • 1 tablespoon coriander powder
    • 2 teaspoon fennel powder
    • 1 ½ teaspoon garam masala
    • 1 tablespoon Whole black pepper
    • 1 ½ teaspoon vinegar (optional)
    • 2 sprig curry leaves numbers
    • salt

    Instructions
     

    • Marinate the cleaned mutton pieces with the ingredients listed under marination. Keep it aside for 30 minutes. Pressure cook it up to 4-5 whistles or until mutton is done. It varies  a bit based on the meat.
    • Slice small onion. Slit green chilly lengthwise.  Heat oil in a pan. Saute onion, green chilly, curry leaves and salt. Adding salt, helps the onion to get cooked fast.
    • Grind ginger and garlic into a fine paste. Once onion turns brown, add ginger garlic paste. Saute well.
    • Crush the whole black pepper. Add it along with turmeric powder, chilli powder, coriander powder, garam masala and fennel powder.  Saute well till the aromatics release the flavor.
    • Add the cooked mutton. Adjust salt and add vinegar if you need more sourness.
    • Cook for around 10 minutes or until the consistency you desire. It can be made as a dry or as a semi gravy. I made it as semi gravy.Once done, just turn off the heat and serve warm.

    Notes

    1. Always use whole black pepper. Never replace it entirely with pepper powder. Lightly roast the peppercorns, let them cool, then crush for maximum flavor and aroma.
    2. If pressure cooking the mutton, cook it only about 80-90%. It will finish cooking while roasting in the masala. Overcooking in the pressure cooker will make it too soft. 
    3. Marinate the mutton for at least 30 minutes. This helps the spices penetrate the meat for a deeper, richer flavor.
    4. Prefer shallots over onions. They give a more authentic, traditional Kerala taste and a subtle sweetness that balances the heat.

    Nutrition

    Serving: 258gCalories: 96kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 18mgPotassium: 439mgFiber: 5gSugar: 8gVitamin A: 117IUVitamin C: 51mgCalcium: 77mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Kerala Non Veg

    • Kerala Style Duck Curry (Duck Mappas) served in a bowl along with Idiyappam on another plate.
      Kerala Style Duck Curry with Coconut Milk (Duck Mappas)
    • Kerala Beef Cutlet served along with ketchup and tea..
      Kerala Style Beef Cutlet / Croquette
    • Kerala Style Mutton Stew
    • Kerala Style Fish Biriyani

    Comments

    1. Avatar for Sujitha_Nair Sujitha_Nair says:
      December 22, 2015

      looks delicious

    2. Avatar for Anushaa_Ashok Anushaa_Ashok says:
      December 22, 2015

      The recipe is good and easy can you please suggest a vegetarian variant , I dont eat meat , for the same recipe?

    3. Avatar for JaneJojo JaneJojo says:
      December 23, 2015

      Thanks Sujitha :) Anushaa, I don't have a direct vegetarian variant. But I think soya chunks would work out with this recipe. I haven't tried it though.

    4. Avatar for Sweta_My_Indian_Diet Sweta_My_Indian_Diet says:
      January 3, 2016

      Happy New Year Jane Here's to a New beginning and New adventures in the New Year!
      Wishing you and yours a happy

    5. Avatar for indugetscooking indugetscooking says:
      January 5, 2016

      I don't cook mutton much, and when I do, this is the kind of recipe I want to try. Naaden, hot and spicy!!!

    6. Avatar for JaneJojo JaneJojo says:
      January 5, 2016

      It tastes great! Do try it out next time :)

    7. Avatar for Jaikumar_menon Jaikumar_menon says:
      June 16, 2016

      Great receipe have to try it I don't eat non veg but love to cook it for my daughter.

    8. Avatar for JaneJojo JaneJojo says:
      June 16, 2016

      Thanks Jaikumar. Try it out and let me know how it turns out for you :)

    9. Avatar for Tabs_Grace Tabs_Grace says:
      December 4, 2016

      It was delicious!! It was easy and my hubby loved it. Thanks for sharing this awesome recipe!

    10. Avatar for JaneJojo JaneJojo says:
      December 4, 2016

      Thanks a lot for trying it out :)

    11. Avatar for Nivae Nivae says:
      April 24, 2017

      Awesome Recipe! I tried this multiple times and stays as my favorite. My hubby likes it too. Thanks for sharing! :)

    12. Avatar for JaneJojo JaneJojo says:
      April 30, 2017

      Thanks Nivae :)

    Continue the discussion at comments.alittlebitofspice.com

    10 more replies

    Participants

    Avatar for Mabel_Sequeira Avatar for Sujitha_Nair Avatar for indugetscooking Avatar for Anushaa_Ashok Avatar for Sweta_My_Indian_Diet Avatar for Jaikumar_menon Avatar for Tabs_Grace Avatar for Nivae Avatar for NIDHI_KATARIA Avatar for Ash Avatar for Mona Avatar for JaneJojo Avatar for Cryovenom

    Primary Sidebar

    Started nine years ago, A Little Bit of Spice is a love story of Jane and Cherian’s cooking experiments. With a blend of South Indian and Western recipes, this little corner of the web has helped millions of cooks over the years.

    More about us →

    Popular Recipes

    • Onam sadya served on banana leaf. Matta rice with avial, sambhar, pachadi, kichadi, olan, kaalan and chips
      God’s Own Feast-ival!
    • Ready to eat, Soya chunks Manchurian Dry
      Soya Chunks Manchurian Dry
    • Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
      Kerala chicken curry with coconut milk (Nadan chicken curry)
    • Kerala Egg Curry With Coconut Milk (Nadan Mutta Curry)
    • Cauliflower / Gobi masala
    • Glazed lemon yogurt cake slices on a wooden cutting board with a fresh lemon beside.
      Ina Garten's Lemon Yogurt Cake (Without Butter)

    Onam Recipes

    • Avial is easy to prepare and a yummy side dish that goes well with rice. This mixed vegetables curry with coconut is one of the must side dishes for Kerala Sadhya
      Kerala Style Mixed Vegetable Curry with Spiced Coconut (Avial)
    • Kerala Style Sambar
    • Kerala style cabbage stir fry with coconut, ginger-garlic and green chilly.Cabbage thoran is one of the side dishes for Kerala Onam Sadya! A simple and healthy side dish that goes well with rice.  It’s also called as “cabbage upperi” in the central part of Kerala
      Kerala Style Cabbage Stir Fry with Coconut (Cabbage Thoran)
    • Kerala Style Beans stir fry with coconut (Beans Thoran)
    • Onam sadya served on banana leaf. Matta rice with avial, sambhar, pachadi, kichadi, olan, kaalan and chips
      God’s Own Feast-ival!
    • Rice ada is roasted and boiled in milk, sugar and flavored with cardamom. Rice ada looks like small pasta chunks and made of rice flour. Palada payasam can be otherwise called Indian pasta pudding.
      Palada Payasam

    Footer

    The publications A little bit of Spice has been featured in.

    Privacy Policy. © 2011 – 2025 A Little Bit of Spice

    Made with ♥︎ in California

    ↑ back to top

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required