Mutton Pepper Curry

If you are looking to prepare a spicy, mouth-watering dish using mutton, this is it! 🙂

Mutton pepper curry is a simple yet delicious dish made using goat meat that is sauteed and pressure-cooked with onions, whole spices, and freshly ground masala powder. As the name suggests, black peppercorn is the star of this dish; it adds the aroma and required heat. Mutton pepper curry tastes best with parathas, rotis, chapatis, and steamed rice. Continue reading to know how to make this tasty mutton pepper curry.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2-3 servings

ingredients:

500g Mutton chunks(Goat meat)
4 tablespoons of vegetable oil
3 cloves
3-4 green cardamom
2 Bay leaves
1/2 inch cinnamon
2 cloves of garlic, crushed
2-3 large onions, finely chopped
2 green chilies, slit into halves
2 tablespoons ginger garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala/goat masala
350 ml water
Coriander leaves, finely chopped for garnish
Salt to taste

For dry masala:
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds

procedure:

1. Rinse mutton thoroughly and keep aside until required.
2. Dry masala: Dry roast black peppercorns, cumin seeds, fennel seeds, and coriander seeds in a pan on low heat until aromatic. Allow it to cool down, then blend into a fine powder and keep aside until required.
3. Heat vegetable oil in a pressure cooker on low-medium heat. 
4. Add all the whole spices – cloves, cinnamon, cardamom, and bay leaves and saute until aromatic.
5. Add crushed garlic, slit green chilies and finely chopped onion and saute until the onion turns golden brown. 
6. Add ginger-garlic paste and saute for 30 seconds.
7. Transfer the rinsed mutton, sprinkle turmeric powder and salt to taste over it, mix well and cook for 2-3 minutes on high heat.
8. Add the freshly ground dry masala powder, combine well, and cook for a minute. Pour approximately 350 ml of water, mix well and pressure cook until mutton is soft and well cooked. (usually 5-6 whistles)
9. Once the pressure releases, adjust the consistency of the curry by adding water if necessary. 
10. Further, taste for salt and adjust if necessary. Add garam masala, mix well and cook for 4-5 minutes on medium heat while you continuously stir until the curry further thickens.
11. Garnish the curry with chopped coriander leaves and juice of half a lime. Serve the curry with paratha/roti/chapati or rice. Enjoy!

note:

• You can tweak the quantity of each ingredient as per your taste and preference.
• Add ghee-fried cashews to the curry as a garnish, if you like.
• Mutton pepper curry could be store in the refrigerator for up to 2 days.