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Mutton Pepper Fry – Dry Style

Mutton Pepper Fry – Dry Style
Recipe type: Curries
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
Mutton pepper fry – dry style is a mouthwatering mutton recipe with a delectable flavour of pepper embedded in the masalas and mutton pieces. The South Indian style prepared mutton pepper fry is best relished with naan or appam.
  • I kg Mutton
  • Chillie pwd 1 tbspn
  • Corriander pwd 2 tbspn
  • Turmeric pwd –1 tspn
  • Salt to taste
  • 2 sprigs of curry leaves
  • Ginger Paste – 1 tspn
  • Garlic paste 1 tspn.
  • For Seasoning:
  • 1 tspn Mustard seeds
  • a sprig of curry leaves
  • 2 large Onions finely sliced
  • 4 green chillies – deseeded & cut lengthwise
  • 2” pc of ginger cut into matchstick size thin pcs
  • Oil 4-6 tbspns
  • Make a Powder of:
  • 2 tbspns Pepper corns
  • 1 tbspn. Sombu – (broil the Sombu leave to cool add to the pepper corns & powder & keep)
  • For Garnish:
  • Chopped Coriander leaves.
  1. Wash mutton pcs put in pressure cooker add ginger/garlic paste, chillie pwd/corriander pwd/turmeric pwd/curry leaves & salt to taste
  2. cook for ½ an hour on low flame ( i.e. once the steam starts escaping nicely from the cooker – put the stopper – lower flame to min & cook for ½ an hour)
  3. remove from heat & leave to depressurize on it’s own.
  4. Take a kadai add oil,when oil is hot add mustard seeds and curry leaves
  5. once the mustard seeds crackle add the finely sliced onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for 2 mins now add the cooked mutton & the soup – mix well & leave to cook till all the soup is absorbed & the fry is dry – sp
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