Mutton Pepper Fry

Instructions

1. 1

   Pressure Cook the Mutton

   • In a pressure cooker, combine the mutton pieces, turmeric powder, and 1 teaspoon of salt.
   • Pour in 1 cup of water and mix well.
   • Secure the lid and cook on medium-high heat for 6-8 whistles, or approximately 20-25 minutes, until the mutton is tender but holds its shape.
   • Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton, reserving both the cooked meat and the nutritious stock separately.
2. 2

   Prepare the Fresh Pepper Masala

   • While the mutton is cooking, place a small, dry pan over low heat.
   • Add the black peppercorns and fennel seeds. Dry roast for 1-2 minutes, stirring constantly, until they become fragrant.
   • Remove from heat and let them cool down completely. Grind to a coarse powder using a spice grinder or a mortar and pestle.
3. 3

   Sauté the Base Masala

   • Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
4. 4

   Roast the Mutton

   • Reduce the heat to low. Add the coriander powder and red chili powder. Sauté for 1 minute until the spices are aromatic.
   • Add the cooked mutton pieces to the pan. Stir well to coat the mutton evenly with the masala.
   • Pour in the reserved mutton stock and add the remaining 0.5 teaspoon of salt. Increase the heat to medium-high and bring to a boil.
   • Continue to cook, stirring occasionally, until all the liquid has evaporated and the masala clings tightly to the mutton pieces. This will take about 10-12 minutes.
   • Now, add the freshly ground pepper-fennel powder and garam masala. Reduce the heat to low and continue to sauté for 5-7 minutes, allowing the mutton to roast well until it's dark, aromatic, and has a dry texture.
5. 5

   Garnish and Serve

   • Turn off the heat. Squeeze the fresh lemon juice over the mutton and sprinkle with chopped coriander leaves.
   • Give it a final gentle mix. Let the Mutton Pepper Fry rest for at least 10 minutes for the flavors to meld before serving hot.