Mutton Pepper Roast | Indian Mutton Recipe | Tender, flavorsome, succulent, and sensational! A simple delicious fry recipe with mutton that goes beautifully with rotis, rice, and dal.
When we focus on Indian cuisine particularly, it is evident that mutton has been a favorite since ancient times, especially in the Royal kitchens. The pungency from black peppercorns goes very well with meat dishes especially mutton. Indian food is well known for its spice levels, land of spices.
Tips to buy the right meat:
While buying meat do prefer the right cut, with or without bone. Appearance & Color is also important in selecting the right meat.
Red meat like lamb or beef should be bright red- that means it’s the freshest. If it turns a bit purple, it’s still ok but means it’s been exposed to some oxygen. Press the meat firmly with your finger- if it springs back nicely, it is fresh; if not, it is most likely old because it is losing its firmness.
How to prepare mutton pepper roast?
We will be dry roasting & grinding whole spices to a coarse texture, for this recipe. The aroma & pungency from these spices make this dish extremely delicious. Mutton pieces will be cooked and roasted with pepper and spices.
Mutton is cooked in mustard oil and flavored with the black pepper spice. Burst of spices and goodness of meat, this is a great dish to add in the dinner party menu.
Mutton pepper fry is a zesty, tangy dish quite famous in the southern parts of India. Learn how to make mutton pepper fry by following this easy step by step pic representation & video.
Mutton Pepper RoastCourse: Mutton, Non VegCuisine: IndianDifficulty: Medium
Mutton Pepper Roast | How to make mutton pepper roast?
- For Dry Roasting
1tsp cumin seeds
1tbsp coriander seeds
2 dry red chilies
- Pressure Cooking Mutton
1/2kg mutton (bone-in medium-sized cut)
1/4tsp turmeric powder
1/2tsp kashmiri chilly powder
salt as required
1 1/2tsp ginger garlic paste
fresh curry leaves(optional)
1tsp cooking oil
- Preparing Pepper Roast
1/2 onion finely chopped
6 shallots finely chopped
1 dry red chilly
1tbsp gingelly oil
1/4tsp ginger garlic paste
fresh curry leaves
1/2tsp garam masala
- Dry Roasting Whole spices
- Heat a pan & add-in 1tsp cumin seeds, 2tsp peppercorns, 1tbsp coriander seeds & 2 dry red chilies.
- Dry roast the spices in low flame for 1 min & grind it to a coarse powder.
- Pressure Cooking Mutton
- Wash 1/2kg bone-in/boneless medium-cut mutton pieces & transfer it to a pressure cooker.
- Add in 1/4tsp turmeric powder, 1/2 tsp Kashmiri chilly powder, salt, 11/2tsp ginger garlic paste, fresh curry leaves,& 1tsp oil.
- Mix well & add 1/2 cup water.
- Let us pressure cook mutton for 1 whistle in high flame & 10 min in low flame.
- Once done allow the pressure to release & keep aside the cooked mutton.
- Preparing Mutton Pepper Roast
- Heat 1tbsp gingelly oil in a Kadai.
- Add finely chopped shallots & onion, 1/4tsp ginger garlic paste, 1red chilly & some fresh curry leaves.
- Saute till onion changes its color to a golden brown.
- Now add in the freshly ground whole spice mix & saute for 1 min.
- Once done, add in the cooked mutton pieces along with the stock.
- Check for seasoning.
- Cover & cook for 5 min in low flame till the spices are cooked along with the mutton pieces.
- Now add in 1/2tsp garam masala & saute it becomes dry.
- Saute in intervals & roast till the mutton pieces change its color.
- Once done, switch off the flame & serve along with rice or rotis.
- For this recipe it will be good if you prefer bone-in pieces.