Mutton Chops Pepper Fry

Instructions

1. 1

   Marinate and Pressure Cook the Mutton

   • In a large bowl, combine the mutton chops, 1 tbsp ginger-garlic paste, turmeric powder, and 1 tsp of salt. Mix well to coat each chop. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
   • Transfer the marinated chops to a pressure cooker. Add 1 cup of water.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or until the mutton is about 90% tender. This typically takes 20-25 minutes.
   • Allow the pressure to release naturally. Open the cooker, strain the chops, and reserve the cooking liquid (stock) for later use.
2. 2

   Prepare the Spice Mix

   • While the mutton is cooking, use a spice grinder or mortar and pestle to coarsely grind the black peppercorns. You want a mix of fine and coarse bits for texture and flavor.
   • Separately, grind the fennel seeds into a fine powder.
3. 3

   Sauté Aromatics

   • Heat vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Add the sliced onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the remaining 1 tbsp of ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 1-2 minutes until the raw aroma disappears and the mixture is fragrant.
4. 4

   Fry the Mutton Chops

   • Add the pressure-cooked mutton chops to the pan. Increase the heat slightly and fry for 5-7 minutes, tossing them, until they are well-browned and slightly crispy on the edges.
5. 5

   Add Spices and Roast

   • Reduce the heat to low-medium. Add the coarsely ground black pepper, powdered fennel seeds, and the remaining 0.5 tsp of salt. Mix thoroughly to ensure the chops are evenly coated with the spices.
   • Continue to roast for another 4-5 minutes, stirring frequently, until the spices are fragrant and cling to the chops. If the pan becomes too dry, add 2-3 tablespoons of the reserved mutton stock to prevent burning.
6. 6

   Garnish and Serve

   • Turn off the heat. Squeeze the fresh lemon juice over the chops and add the chopped coriander leaves.
   • Toss everything together one last time. Serve immediately while hot.