Mutton Pepper Fry

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Serves 4

Mutton Pepper Fry is crafted with a medley of spices, emanating an irresistible aroma that tantalizes the senses. The dish looks incredibly appetizing, tempting you to dive right in.As an Amazon Associate, Culinary Wonderland earns from qualifying purchases.

Recipe

Serves 4 · Prep 30m · Cook 20m

Ingredients

• 550 g boneless mutton, cut into 1 inch cubes
• Salt to taste
• ½ tsp turmeric powder
• 1 tbsp coriander seeds
• 1 cinnamon stick
• 5 cloves
• 1 tsp fennel seeds (saunf)
• 1 tbsp black peppercorns
• 4 tbsp oil
• ½ tsp mustard seeds
• 30 curry leaves
• 2 medium onions, sliced
• 4 green chillies, diagonally sliced
• ¾ cup mutton stock
• 1 tbsp ginger-garlic paste
• ¼ cup thin slices of dried coconut

Method

1. Pressure-cook the mutton with salt and turmeric powder till tender.
2. In a non-stick pan, dry roast coriander seeds, cinnamon, cloves, fennel seeds, and black peppercorns until they become fragrant. Once done, set them aside to cool.
3. Heat oil in a non-stick wok. Add mustard seeds and wait for them to splutter. Then, add curry leaves and onions. Mix well and sauté for about 2 minutes. Once the onions turn golden, add green chillies and continue to sauté.
4. Grind the roasted spices into a fine powder.
5. Add the mutton pieces to the wok along with ¾ cup of the reserved mutton stock and salt. Mix well. Incorporate ginger-garlic paste and most of the dried coconut slices into the mixture.
6. Add 2 teaspoons of the ground roasted spice powder into the mixture. Stir well to combine.
7. Transfer the prepared dish into a serving bowl. Serve hot, garnished with the remaining dried coconut slices. Enjoy!