Weekend Special: Mutton Pepper Fry Recipe For You To Try At Home 

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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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.