Mutton Chops Pepper Fry
Tender, succulent mutton chops pressure-cooked and then pan-fried with a fiery, aromatic blend of black pepper and fennel. A classic South Indian dry curry that's bold, spicy, and incredibly flavorful.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Marinate and Pressure Cook the Mutton
- b.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.
- c.Transfer the marinated chops to a pressure cooker. Add 1 cup of water.
- d.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.
- e.Allow the pressure to release naturally. Open the cooker, strain the chops, and reserve the cooking liquid (stock) for later use.
- 2
Step 2
- a.Prepare the Spice Mix
- b.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.
- c.Separately, grind the fennel seeds into a fine powder.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
- c.Add the sliced onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
- d.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
Step 4
- a.Fry the Mutton Chops
- b.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
Step 5
- a.Add Spices and Roast
- b.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.
- c.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
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Squeeze the fresh lemon juice over the chops and add the chopped coriander leaves.
- c.Toss everything together one last time. Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, bone-in mutton chops.
- 2Pat the pressure-cooked chops dry with a paper towel before frying to help them brown better.
- 3Freshly grinding your peppercorns is key to achieving the authentic, pungent flavor of this dish.
- 4Do not overcook the mutton in the pressure cooker, as it will become tough during the final frying stage.
- 5For a richer flavor, you can use ghee or coconut oil instead of vegetable oil.
- 6Adjust the quantity of black pepper and green chilies to control the spice level to your liking.
Adapt it for your goals.
Different Meat
This recipe works wonderfully with lamb chops as well. Adjust pressure cooking time as lamb cooks faster than mutton.
With GravyWith Gravy
For a semi-dry version, add about 1/2 cup of the reserved mutton stock in the final step and simmer for a few minutes until the gravy thickens slightly.
Added SpicesAdded Spices
For a more complex aroma, you can add a small piece of cinnamon stick and 2-3 cloves along with the onions.
Creamy VersionCreamy Version
For a richer, milder version, add 1/4 cup of thick coconut milk at the end and simmer for 2 minutes. Do not boil after adding coconut milk.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Metabolism Booster
Black pepper contains piperine, a compound known to enhance metabolic performance and improve the absorption of nutrients.
Anti-inflammatory Properties
Both turmeric (containing curcumin) and black pepper (containing piperine) are known for their potent anti-inflammatory effects, which can help combat chronic inflammation.
Frequently asked questions
A single serving of Mutton Chops Pepper Fry (about 2 pieces) contains approximately 650-700 calories, depending on the fat content of the mutton and the amount of oil used.