Pepper mutton the name itself suggest that the mutton is roasted and infused with a lot of peppercorns and other spices, its basically a south Indian delicacy which goes too good with kerala parotta. This recipe belongs to my dear co-sister Raziya Althaf who happily shared her special recipes with me for my page many are yet to come stay tuned. This recipe can be tried with beef too. Enjoy and leave a feed back.
Ingredients
- Oil 3 tbsp
- Onions medium size 3
- Mutton half kg.
- 1 tsp black peppercorns
- Cinnamon stick 1 inch
- 4 cloves
- Tomatoes 2 medium
- Zeera 1 tsp
- Juice of 1 lemon
- Haldi 1/2'tsp
- For grinding:
- Green chillies 4
- 1/2bunch coriander leaves
- 1 tbsp peppercorns
- Ginger garlic paste 1 tbsp
- 1 small onion
Directions
- 1In a wok or pressure cooker heat oil once hot add zeera , cloves, cinnamon and 1 tsp peppercorns once they crackle add onions fry till light golden now add tomatoes fry till it mashes meanwhile prepare a paste by grinding ginger garlic paste , green chillies
remained peppercorns , 1 small onion and coriander leaves 1/2 bunch into a fine paste . (If you need more spicy add more pepper).Add this into the onions and fry it well for couple of minutes add mutton fry well for 5 mts add haldi , lemon juice and salt stir it well add water only as much required to cook the meat as we need a thick gravy cover and let it cook till the meat is tender. Once done garnish with chopped coriander leaves and serve it with parotta.
