Mutton Pepper Fry


Boneless mutton cut into 1 inch pieces 500 grams

Black peppercorns crushed to taste

Turmeric powder 1/4 teaspoon

Ginger-garlic paste 1/2 tablespoon

Salt to taste

Oil 2 tablespoons

Medium onions sliced 2

Dried red chillies broken 2-3

Tamarind paste 1 tablespoon

Sugar a large pi

Fresh coriander leaves chopped 2 tablespoons

Fresh coconut scraped 1 tablespoon


Black peppercorns 8-10

Oil 2 tablespoons

Curry leaves 20-25

Caraway seeds (shahi jeera) 1 teaspoon

Star anise 1

Green cardamoms 3-4

Black cardamoms 1

Cinnamon 1/2 inches

Cloves 4-5

Coriander seeds 1 tablespoon

Ginger roughly chopped 1/2 inch

Garlic cloves chopped 4-5

Large onion sliced 1

Fresh coconut scraped 2 tablespoons

Turmeric powder 1/4 teaspoon

Red chilli powder 1/2 teaspoon


Step 1

Heat 1½ cups water in a deep non-stick pan, add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock.

Step 2

To prepare the paste, heat oil in a non-stick pan, add 12-16 curry leaves, let them crackle and then drain into a bowl.

Step 3

Add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, cinnamon, cloves, coriander seeds, remaining curry leaves, ginger and garlic and sauté till fragrant. Add onion and coconut and sauté till coconut turns golden brown. Add turmeric powder and chilli powder and sauté for a minute. Remove from heat and set aside to cool on a plate.

Step 4

Heat oil in another deep non-stick pan. Add onions and red chillies and sauté till onion turns golden brown.

Step 5

Transfer the sautéed spice mixture into a blender jar and blend to a coarse paste. Add a little water and grind to a fine paste. Add this paste to the onions sautéing in the pan, mix and cook till the mixture dries up slightly.

Step 6

Drain the mutton pieces, reserve the stock and add only the mutton pieces to this pan and mix well. Add salt, crushed peppercorns, tamarind paste, sugar and coriander leaves and mix well.

Step 7

Add 1 cup reserved mutton stock, mix and bring to a boil. Let the mixture cook till the mutton pieces are tender. Add fried curry leaves and coconut, mix and cook for 1-2 minutes.

Step 8

Transfer into a serving bowl and serve hot.

Pic Courtesy: Google

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