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Tender, succulent pieces of mutton cooked with a generous amount of freshly ground black pepper and aromatic spices. This South Indian classic is a fiery and flavorful dry curry, perfect as a side dish or an appetizer.
For 4 servings
Pressure Cook the Mutton
Prepare the Fresh Pepper Masala
Sauté the Base Masala
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Tender, succulent pieces of mutton cooked with a generous amount of freshly ground black pepper and aromatic spices. This South Indian classic is a fiery and flavorful dry curry, perfect as a side dish or an appetizer.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 335.97 calories per serving with 36.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Roast the Mutton
Garnish and Serve
This recipe works wonderfully with chicken. Use bone-in chicken pieces and reduce the pressure cooking time to 2-3 whistles.
For a slightly richer, semi-dry version, add 1/4 cup of thick coconut milk along with the mutton stock and reduce it until the gravy coats the mutton.
To make a Chettinad-style pepper fry, add a small piece of cinnamon, 2 cloves, and 1 star anise while sautéing the onions for a more complex aroma.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The key ingredients, black pepper (containing piperine) and turmeric (containing curcumin), are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Red meat like mutton is a rich source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
One serving of Mutton Pepper Fry contains approximately 450-500 calories, primarily from the mutton and oil. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Mutton Pepper Fry can be part of a balanced diet when consumed in moderation. Mutton is a great source of protein, iron, and B vitamins. The spices, especially black pepper and turmeric, have anti-inflammatory benefits. However, it is high in saturated fat, so portion control is key.
Yes, you can use boneless mutton. However, the cooking time in the pressure cooker might be slightly shorter. Bone-in mutton is recommended as it adds more flavor to the dish.
The tenderness of mutton can vary. If it's still tough after the initial cooking, add a little more water if needed and pressure cook for another 2-3 whistles. Let the pressure release naturally before checking again.
To make it less spicy, you can reduce the amount of black peppercorns, red chili powder, and green chilies. You can also deseed the green chilies before adding them.