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…
- 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
- 2 tbsp Coconut oil
- 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;