Try this Mutton Pepper Fry recipe from a member of the Recipestable Community.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour[/one_third] [one_third_last] Servings: 5[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- I kg Mutton
- 1 tbsp red Chili powder
- 2 tbsp Coriander powder
- 1 tsp Turmeric powder
- Salt to taste
- sprigs of curry leaves
- 1 tsp Ginger Paste
- 1 tsp Garlic paste
- 1 tsp Mustard seeds;
- a sprig of curry leaves;
- 2 large Onions finely sliced;
- 4 green chillies – deseeded & cut lengthwise
- 2 inch piece ginger, thinly sliced
- 4-6 tbsp Oil
To Make a Powder:
- 2 tbsp Pepper corns
- 1 tbsp Sombu – (broil the Sombu leave to cool add to the pepper corns & powder & keep)
- Chopped Coriander leaves
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Wash mutton pieces put in pressure cooker add ginger-garlic paste, chilli powder, corriander powder,turmeric powder,curry leaves and salt.
Cook for 40 on low flame.
Remove from heat and leave to depressurize on it’s own.
Take a deep wok and add oil.
When oil is hot add mustard seeds and curry leaves – once the mustard seeds crackle add the finely sliced onions and fry till onions are brown.
Add green chillies and ginger pieces and fry on low flame for 2 mins.
Now add the cooked mutton and the soup.
Mix well and leave to cook till all the soup is absorbed and the fry is dry.
Remove from the flame. Mutton Pepper Fry is ready to serve.
- Serve with chapati, naan and raita.