December 14, 2012

Mutton Pepper Fry

This one is for the mutton lovers, Dyuti & Sathya. This mutton fry is really delicious.

Dyuti & me went in the morning to buy a kilo of mutton. But after removing the fat and taking out the bones that these butchers hid along with the meat, I think I may have only 750 gms of meat left.. very pity..

Recipe Source: My own :)


Mutton - 750g 
Onions - 3 nos (medium)
Tomato - 2 nos
Turmeric Powder - 1/2 tsp
Pepper powder - 1 and 1/2 tbsp
Fennel Powder - 1 tsp
Garam masala - 1 tsp
Coconut Oil

For Marinating Mutton:

Coriander leaves - 4 tbsp (chopped)
Green chillies - 3 nos
Ginger - 1 tbsp (chopped)
Garlic - 1 and 1/2 tbsp (chopped)
Lemon juice - half of a lemon
  • Combine chopped coriander, green chillies, ginger & garlic in a mixer and grind to a fine paste using water.
  • Marinate mutton with the paste, lemon juice and salt and refrigerate for a minimum 1-2 hours or overnight.
  • Heat coconut oil in a pressure cooker.
  • When oil is really hot, add the sliced onions and sauté till golden brown in color.
  • Add turmeric powder, fennel powder & 1 tbsp of pepper powder. Roast the powders for a minute.

  • Add sliced tomatoes & sauté till it's mushy.

  • Now add the marinated meat and fry till the masala coats well.
  • Add half a cup of water, check for salt and pressure cook the meat.

  • Once cooked, in case there is a lot gravy, heat the pan in high flame and thicken up the gravy.
  • Before switching off the flame, add the remaining half tbsp of pepper powder and 1 tsp garam masala. This gives additional flavour.


Best to serve this in a semi dry consistency and pairs well with chappathi.
Adjust the spices & gravy according to your taste.