Kerala Style Mutton Pepper Fry

3.58 from 21 votes

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

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: kerala

Servings: serving

Calories: 96kcal

Author: Jane Jojo

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

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.

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.

Marinate the mutton for at least 30 minutes. This helps the spices penetrate the meat for a deeper, richer flavor.

Prefer shallots over onions. They give a more authentic, traditional Kerala taste and a subtle sweetness that balances the heat.

Nutrition