Mutton Pepper Fry
- Mutton/Goat Meat or Lamb, boneless and cut into small pieces, 500 gm
- Coriander powder, 3 tsp
- Chili powder, 1 tsp
- Turmeric powder, ½ tsp
- Salt, to taste
- Water, about 2 ½ cups
- Onions, sliced finely, 3
- Garlic, sliced finely, 4-5 cloves
- Curry leaves, a handful
- Black peppercorns, coarsely crushed, 1- 1 ½ tbsp
- Oil, 2 tbsp
For the spice mix:
- Green cardamoms, 4
- Cloves, 4
- Cinnamon, 1” stick
Wash and clean the mutton. Boil till tender with coriander powder, chili powder, turmeric powder and salt – about 20-25 minutes. You should be left with about ¼ cup liquid to be used later.
While the mutton is cooking, light dry roast and then finely grind the green cardamoms, cloves and cinnamon. Keep aside.
Heat oil in a wok/kadhai or a pan.
Add in the onions and let them fry till they start turning golden brown.
Add in the garlic, curry leaves and fry for a couple of minutes till garlic gets soft.
Now add in the crushed peppercorns and the mutton with the liquid. Sauté for 2-3 minutes over low heat.
Add in the spice powder, mix and let meat cook for a further 4-5 minutes until all the water dries up and meat is browned.
Check and adjust for seasoning. Done!
Option: you can add in some tomatoes if you want…increase the oil by 1 tbsp. Use 2 finely diced onions and when they soft, add in 3 finely chopped tomatoes. Let the tomatoes go mushy and release oil before adding mutton. This will give you nice smooth thick gravy.