Sharing a Mutton recipe after a long time!
It took me some time to find a good place to get mutton. Tried a few places and though their meat was good, the smell was strong and off-putting.
Finally, I was quite happy with the batch I got last time and this Mutton Pepper Varattu happened. I was waiting to try out this recipe for quite sometime.
This recipe uses very basic ingredients, but the flavor is spot on. If you like meat dishes coated well in masala and roasted to a dark colour and with the perfect blend of spices highlighting the flavour of black pepper, this is for you!
You can see other Mutton recipes here.
Here is the recipe…
Ingredients
- 500 gms Mutton (cut into medium size cubes and cleaned)
- 1 tbsp Lemon juice
- 1/2 tsp Fennel powder
- 1/2 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri chilli powder
- 2 tsp Coriander powder
- 2 medium Onions (sliced)
- 1/2 tbsp, each Crushed ginger & garlic
- 12-15 Shallots/pearl onions (sliced)
- 1 tbsp + 1.5 tsp Crushed pepper powder (refer notes)
- Curry leaves
- Salt
- 2 tbsp Coconut oil
Instructions
- Marinate cleaned mutton pieces with lemon juice, fennel powder, garam masala, turmeric powder, kashmiri chilli powder, coriander powder and salt.
- Heat 1 tbsp oil in a pressure cooker. Add sliced onions and cook till it browns.
- Add marinated mutton pieces, curry leaves and 1 tbsp crushed pepper powder. Give a good mix and cook on low flame for 4-5 mins. Add 1 cup water and bring it to boil.
- Pressure cook the mutton till it's done and the gravy is thick. Refer notes.
- Heat 1 tbsp oil in a wide pan. Add sliced shallots, crushed ginger & garlic and curry leaves. Cook till it browns.
- Add 1.5 tsp crushed pepper powder and fry for a min.
- Add cooked mutton along with the gravy and give a good mix. Cook on lowest flame for 7-10 mins until the gravy is almost dried and mutton is roasted well.
- Switch off the flame and let the curry rest for half an hour or so for the flavors to settle in. Serve hot with rice, appam, chapathi etc;
Notes
I have used 1 tbsp + 1.5 tsp Crushed pepper powder. However, if you like you can use up to 2 tbsp pepper powder. Try to use freshly crushed pepper powder for more flavor.
Pressure cooking time may vary depending on the type of mutton you use. This is what I do usually. Cook the mutton on full flame till the first whistle comes. After that, reduce the flame to low – medium and cook for 10-12 whistles. Switch off and let the pressure drop naturally. Open the cooker and see if it's done. If not, pressure cook again and make sure to add more water, if required, for the second time.
I strongly recommend using coconut oil for this recipe. Also, if you like you can add coconut bits (thengakothu). Add it along with mutton pieces.Â
The dish tastes better on the second day.Â
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
Thank you Maria! It was wonderful :-)
If you are in the US/Canada then the onions and shallots are enormous compared to the ones we have in India. So I thought it might help if I sent you the measures I used i.e. one medium onion = 1/2 cup sliced, and each shallot = 1 tbsp sliced
Hi dear, can you include vegetarian meal plan for noyambu(lent) days
Thank you so much Maria. Tried this today and it was a big hit. My dad who doesn’t like mutton very much loved this mutton pepper roast and asked me to bookmark this recipe.. It was awesome…Thank you once again. :)
Very nice mutton varattiyathu. Thanks
Such a wonderful recipe looks yummy. Positively will try it out soon. Thanks for posting