500gmsMuttoncut into medium size cubes and cleaned
1tspKashmiri chilli powder
1/2tbsp, eachCrushed ginger & garlic
1 tbsp + 1.5 tspCrushed pepper powderrefer notes
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;
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. The dish tastes better on the second day.
This Mutton Pepper Varattu (Roast) was printed from https://mariasmenu.com/mutton/mutton-pepper-varattu-roast.
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