Pepper Mutton Fry

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This Pepper Mutton Fry is one of those easy yet insanely flavorful recipes that comes together entirely in the pressure cooker. Serve with malabar parottas for the most satisfying, delicious, weekend lunch!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: persons

Author: Richa

Equipment

1 Pressure Cooker

Ingredients

Pepper Fry Powder

1 tbsp black peppercorns
½ tsp fennel seeds saunf
½ tsp cumin seeds jeera
2 tsp coriander seeds dhaniya seeds
1/2 inch cinnamon
1 clove laung
1 stone flower dagad ka phool (optional but adds a lovely fragrance and flavour)

For the mutton

2 tbsp coconut oil
½ tsp fennel seeds saunf
½ tsp cumin seeds jeera
2 medium onions sliced
5 garlic cloves
20-25 curry leaves divided
½ kg mutton
1 tablespoon ginger garlic paste
¼ tsp turmeric powder haldi
1 tsp salt
⅓ cup hot water
Pepper Fry Powder made in the beginning
2 green chillies slit lengthwise
Juice of ½ lemon
2 tbsp chopped coriander leaves

Instructions

Dry roast all the ingredients mentioned under ‘pepper fry masala’ on low heat in a pan for 3-4 minutes. Make sure to keep stirring the spices so they don’t burn and keep a close eye on them. Once roasted, cool and grind them and set aside.
1 tbsp black peppercorns, ½ tsp fennel seeds, ½ tsp cumin seeds, 2 tsp coriander seeds, 1/2 inch cinnamon, 1 clove, 1 stone flower
Heat coconut oil in a pressure cooker and add fennel and cumin seeds. Once they start spluttering, add onions and garlic and cook this till the onions are a golden brown.
2 tbsp coconut oil, ½ tsp fennel seeds, ½ tsp cumin seeds, 2 medium onions, 5 garlic cloves
Add 10 curry leaves, mutton, ginger garlic paste, turmeric and salt. Stir fry on high for 3-4 minutes till the mutton starts to get some colour and a little water (very little liquid) starts coming out of it.
20-25 curry leaves, ½ kg mutton, 1 tablespoon ginger garlic paste, ¼ tsp turmeric powder, 1 tsp salt
Then add hot water and pressure cook the mutton for 1 whistle on high and then 4 whistles on low. It can take a little longer to cook, depending on the quality and quantity of meat.
⅓ cup hot water
Let the pressure release naturally before opening the cooker. Add the ground pepper fry powder, the remaining curry leaves and green chillies. Cook this for a few more minutes (5-10 minutes) to cook the masala and reduce any excess water. The masala will take on a dark colour as it cooks. Finish with lime juice and coriander leaves and serve hot.
Pepper Fry Powder, 2 green chillies, Juice of ½ lemon, 2 tbsp chopped coriander leaves

Video

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