We all have those days when nothing sounds better than a succulent mutton meal, right? The wide array of Indian mutton delicacies at our disposal are rich in flavour, indulgent, and offer a burst of aromatic spices in every mouthful. Mutton dishes are truly the shining stars of any feast. Whether you're indulging in a rich and flavorful curry or savouring a simple yet satisfying pulao, the addition of tender mutton chunks elevates the dish to a true delicacy. If you're in the mood for a hearty and savoury mutton dish, this simple and expeditious Mutton Pepper Fry is the perfect solution to satiate your appetite! This delectable dish is a tribute to the flavours of South Indian cuisine. It pairs perfectly with Malabar paratha or plain rice, making it an excellent choice to elevate your weekend dining experience.
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Here’s a recipe by chef Ranveer Brar
Ingredients:
For Cooking Mutton
1 ½ tbsp Oil
2 no. Green chiles (less spicy & broken into half)
2 no. medium Onions, sliced
5-6 Garlic cloves, crushed
1 inch Ginger (peeled & roughly chopped)
2 Bay leaf
10-12 Black peppercorns
3-4 Cloves
1 kg Mutton with bones
1 tbsp Tender Coriander stems, roughly chopped
Salt to taste
1 tsp Turmeric powder
1 heaped tbsp Degi red chili powder
1 heaped tbsp Coriander powder
1 heaped tbsp Black peppercorns, crushed
1 ½ cup Hot water
2 tsp Ghee
For Dry Masala
2 heaped tbsp Black peppercorns
4 no. Black cardamom
3 no. Green cardamom
For Ginger Garlic Paste
7-8 no.Garlic cloves
1 inch Ginger, peeled & roughly chopped
2-3 no. Green chilies (less spicy & broken into half)
For Mutton Tawa Fry
2 tbsp Oil
1 Bay leaf
2 ½ medium Onions, sliced
1 sprig Curry leaves
¼ cup Water
Prepared Ginger garlic paste
3 heaped tbsp Curd, beaten,
½ tbsp Coriander powder
1 heaped tbsp Black peppercorns, crushed
Cooked Mutton
1 tbsp Prepared Masala
1 sprig Curry leaves
For Garnish
Coriander sprig
Method:
For Cooking Mutton
In a pressure cooker, add oil, once it's hot, add green chili, onions, garlic, ginger and saute them for 2-3 minutes or until translucent. Add bay leaf, black peppercorns, cloves, mutton, tender coriander stems, salt to taste, turmeric powder, degi red chili powder, coriander powder and mix it well. Add hot water, ghee, cover it with the lid and cook it for 5-6 whistles or until cooked well.
For Dry Masala
In a bowl, add black peppercorns, black cardamom and green cardamom. Transfer it to a grinder jar and grind it coarsely. Keep it aside for further use.
For Ginger Garlic Paste
In a mortar pestle, add garlic, ginger, green chili and make a coarse paste. Keep it aside for further use.
For Mutton Tawa Fry
In a shallow cast iron pan or tawa, add oil, once it's hot, add bay leaf, onions, curry leaves and saute until golden brown. Add water, ginger garlic paste and saute it for a minute. Add curd, coriander powder, black peppercorns and saute until it thickens. Add cooked mutton and let it simmer for a while. Add prepared masala, curry leaves and mix it well. Transfer to a serving dish and garnish it with coriander sprig. Serve hot with roti or paratha.