Serves 4
55 min
Mutton Pepper Fry
Recipe GLPR5538623c527faa
A richly spiced Indian-style mutton dish featuring whole spices, aromatic aromatics, and a pepper-garlic base. Tender mutton pieces are first slow-cooked in a fragrant spice blend, then finished with a crispy pepper and garlic crust. The dish is cooked down until the oil separates, creating a flavorful, dry preparation.
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Ingredients
500 g Mutton, cut into 1-inch pieces
3 tsp Oil
1½ tsp Cumin seeds
2½ whole Cinnamon stick
1 whole Cardamom pods
2½ whole Star anise
4½ whole Cloves
1 whole Bay leaf
½ tsp Fennel seeds
1 large Onion, diced
9 cloves Garlic cloves, crushed
1 large Tomato, diced
4 pinch Turmeric powder
½ tsp Chilli powder
½ tsp Coriander powder
½ tsp Cumin powder
1 tsp Black pepper, coarsely ground
1 string Curry leaves
Water
to taste Salt
for garnish Fresh coriander leaves, chopped
Directions
Heat 1 tsp oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Once shimmering, add the cumin seeds, cinnamon sticks, cardamom pod, star anise, cloves, bay leaf, and fennel seeds. Toast for about 30 seconds until fragrant, stirring frequently.
Add the mutton pieces to the pot, stirring well to coat in the spiced oil. Sear for about 2 minutes.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
Sprinkle 2 pinches of turmeric powder and salt over the mutton. Stir well to combine.
Fry the mixture for 3-4 minutes, stirring frequently, until the onions are translucent and the raw onion smell begins to fade.
Add the diced tomato and stir until well combined with the meat and spices.
Pour in enough water to fully cover the mutton pieces. Bring to a boil over medium-high heat.
Once boiling, cover the pot with a pressure cooker lid, seal, and allow to cook for 6 whistles (or approximately 12-15 minutes), until the mutton is very tender and easily pierced with a fork. If not using a pressure cooker, cover and simmer for 30-35 minutes until the mutton is fully cooked and tender.
Add the fresh coriander leaves and allow the mixture to come to a boil once more. If you prefer a soup-like consistency, strain and reserve the liquid separately. Otherwise, proceed to evaporate the liquid as described in the next steps.
In a separate small pan, heat the remaining 2 tsp oil over medium heat. Add the curry leaves and fry for 30 seconds until fragrant.
In a mortar and pestle, crush or pound the remaining 9 garlic cloves with the 1 tsp black pepper and 1.5 tsp cumin seeds until you have a coarse paste.
Add the garlic-pepper paste to the pan with the curry leaves and fry for 2-3 minutes, stirring constantly, until the paste is aromatic and lightly browned.
Add the cooked mutton pieces (reserving the cooking liquid) to the garlic-pepper mixture, along with about 1/2 cup of the reserved cooking liquid.
Sprinkle the chilli powder, remaining 2 pinches turmeric powder, coriander powder, cumin powder, and adjust salt to taste. Stir well to combine.
Fry the mutton and spice mixture over medium-high heat, stirring frequently, for 8-10 minutes, allowing the liquid to slowly evaporate. You will notice oil beginning to separate and coat the meat pieces when the liquid has been mostly absorbed.
Once the oil is visibly glossy around the mutton and the meat has a dark, caramelized appearance, remove from heat immediately to prevent burning. The mutton internal temperature should reach 160°F for food safety.
Transfer to a serving dish and garnish generously with fresh chopped coriander leaves. Serve hot with steamed rice or warm roti.
