Name: Mutton Pepper Fry recipe by Shobha Keshwani at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Mutton- 1/2 kg; Onion - 1 large ( or use 3 tbsps birista); Ginger paste - 1 tsp; Garlic paste - 2 tsps; Curry leaves - 2 sprigs; Green chillies - 3 - 4; Cinnamon- 2”stick; Cloves - 4; Black cardamoms - 2; Salt - to taste; Oil - 4 - 5 tbsps; ( Dry roast and grind); Black pepper corns - 2 tsps; Cumin seeds - 1 tsp; Coriander seeds - 1 tsp; Green cardamoms- 4

ABOUT Mutton Pepper Fry RECIPE

Try out this spicy mutton pepper fry- a treat for spicy food lovers. It pairs well with dosas, appams and parottas.

Ingredients Serving: 3

Mutton- 1/2 kg
Onion - 1 large ( or use 3 tbsps birista)
Ginger paste - 1 tsp
Garlic paste - 2 tsps
Curry leaves - 2 sprigs
Green chillies - 3 - 4
Cinnamon- 2”stick
Cloves - 4
Black cardamoms - 2
Salt - to taste
Oil - 4 - 5 tbsps
( Dry roast and grind)
Black pepper corns - 2 tsps
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Green cardamoms- 4

Instructions

Dry roast the pepper, cumin, coriander seeds and cardamoms coarsely.
Clean the mutton and pressure cook it with a little salt, black cardamom, cinnamon stick and one cup water.
In a pan heat oil and add the cinnamon and black cardamom.
When the spices give out a nice aroma add the ginger and garlic paste.
Next tip in the green chillies and the fried onion. Add half cup stock from the pressure cooked meat.
Tip in the mutton pieces.
Stir in a tbsp of the ground masala powder or as much as you like. Season with salt.
Keep stirring until The masalas are incorporated in the mutton and it is dry.
Finally heat a tbsp of oil and add a tsp of coarsely crushed black pepper and the curry leaves.
Stir the tempering into the prepared mutton.

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