Mutton Pepper Fry, South Indian Dry Style
A peppery, dry South Indian mutton fry with curry leaves, shallots and coconut oil. Great as a side or with rice.
Raw materials
Boneless mutton pressure cooks quickly and then fries dry.
Ingredients
Method
Cook the mutton tender first, then fry it dry with the pepper.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Pressure cook
Cook the mutton with turmeric, paste, salt and water for 4 to 5 whistles, until tender. Keep the stock.
- 03Temper
Heat the coconut oil, add fennel seeds and curry leaves, then the onions and chillies. Cook for 8 minutes until golden.
- 04Add the mutton
Add the mutton with a few spoons of the stock and the coriander powder. Cook on medium heat for 10 minutes.
- 05Fry dry
Add the pepper and garam masala. Fry on high for 8 to 10 minutes, stirring, until the masala clings and the edges brown.
- 06Serve
Finish with a few curry leaves and serve with rice or parotta.
Questions
Can I use bone-in mutton?+
Yes, but it needs 25 to 30 minutes in the cooker.
How do I keep it dry but juicy?+
Stop cooking the moment the stock has evaporated.