A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.
- PREP TIME 15 MINS
- COOKING TIME 25 MINS
- 500 grams boneless mutton (cut into 1 inch pieces)
- ¼ teaspoon Turmeric powder
- 1 teaspoon Ginger-garlic paste
- to taste salt
- 6-7 curry leaves
- 2 tbsp oil
- 1 Onion (sliced)
- to taste Crushed black peppercorns
- 1 pinch sugar
- 1 tbsp chopped fresh coriander leaves
- 1 tbsp scraped fresh coconut
- 1 tbsp oil
- 10-12 curry leaves
- 1 teaspoon caraway seeds
- 4-5 Garlic Cloves
- ½ inch ginger
- 8-10 black peppercorns
- 1 star anise
- 3-4 green cardamoms
- 1 black cardamom
- ½ inch Cinnamon
- 4-5 cloves
- 1 tbsp coriander leaves
- 1 onion, sliced
- 1½ tbsp scraped fresh coconut
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."
2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "
3. To prepare the paste, slice garlic cloves and ginger."
4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."
5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "
6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "
7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "
8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."
9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "
10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "
11. Serve hot. "
- Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
- Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.