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 :)

Ingredients:

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

Water

Salt

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

Salt

• 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.

Instructions:

• 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.

Note:

Best to serve this in a semi dry consistency and pairs well with chappathi.

Adjust the spices & gravy according to your taste.