Kerala Style Mutton Pepper Fry
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
Servings 5 serving
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.
- Enjoy with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.
Notes
Never replace whole black pepper with pepper powder in this recipe.