# Mutton Pepper Fry (Product Master) #17753 — Master Instance (Google)

**Serves 4**

## Recipe

- Experience ID: 101249
- Name: Mutton Pepper Fry (Product Master) #17753 — Master Instance (Google)
- Published: 2026-02-18T19:35:02
- Prep time: 30
- Cook time: 20
- Servings: 4

## 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!

## Tags

- Meals: Dinner, Main Course
- Cuisine: Indian
- Ingredient tags: Lamb recipes

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