Mutton pepper fry – a tasty recipe for mutton lovers. My husband is hard core mutton fan and loves this pepper fry. So I made this today. This can be served with dosa, chapathi, or with rice. I made this for lunch today. Usually I serve this with plain rice and rasam, but today my daughter wanted peas pulao and hubby wanted mutton. So I made this mutton pepper fry and served with peas pulao, which definitely sounds like a weird combination, but believe me, everyone enjoyed it at home. Finally I served everyone with a glass of cold shikanji. I had some mutton remaining which I served with paper roast for night and that was also a super hit.
Method of preparing mutton roast is very easy. First roast all the ingredients for spice mixture, grind with little water. Marinate the mutton in the ground mixture for half an hour. Then fry onion and cook mutton till it becomes dry roast. Isn’t it easy? Bye the bye what is your favorite non veg dish? Do let me know..
mutton – 500 gms
oil – 1 tablespoon
fennel seeds – 1/2 teaspoon
mustard seeds – 1/2 teaspoon
onion – 1 (big)
curry leaves – 2 sprigs
lemon juice – 1 tablespoon
salt – to taste
For masala paste
oil – 1 tablespoon
cloves – 3
cinnamon – 1 piece
star anise – 1
black pepper corns – 10 – 15
black cardamom – 1
green cardamom – 1
cumin seeds – 1 teaspoon
garlic (chopped) – 1 tablespoon
ginger (chopped) – 1 tablespoon
green chilly – 1
turmeric powder – 1 teaspoon
red chilly powder – 1 teaspoon
coriander powder – 1 tablespoon
1. Wash and drain mutton pieces.
2. In a pan, heat 1 tablespoon of oil. Then add black pepper, cloves, cinnamon stick, black pepper corns, green cardamom, star anise, black cardamon, cumin seeds and saute for a few seconds. Then add chopped garlic, chopped ginger, green chilli and saute till the raw smell goes off. Next add the dry powders, turmeric powder, red chilli powder and coriander powder. Again saute for a few more seconds till the raw smell goes off completely. (Take care not to burn it. Saute in medium flame.). Let it cool.
3. Now grind the sauteed masala into a smooth paste by adding 2 -3 tablespoon of water.
4. Add this ground masala paste along with 1 tablespoon of salt to the cleaned and drained mutton. Mix well and keep it aside for 30 minutes
5. In a pressure cooker, add the marinated mutton pieces along with 1/2 cup of water. Pressure cook for 4 – 5 whistles. Don’t overcook the mutton.
6. In another pan, heat 1 tablespoon of oil, add mustard seeds. Once it splutters, add fennel seeds.
7. Once fennel sizzles, add chopped onion, curry leaves and saute well till onion turns transparent.
8. Next add the cooked mutton along with the gravy.
9. Stir well, keep the pan covered in sim. Stir in between.
10. Keep in low flame till you get the mutton dry.
11. This can be served with rice, chapathi etc.