Mutton Pepper Fry

Ingredients list for Mutton Pepper Fry

• 550 grams Boneless mutton , 1 inch cubes, pressure cooked with salt and turm
• 1 tablespoon Black peppercorns
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 inch Cinnamon
• 5-6 Cloves
• 1 teaspoon Fennel seeds (saunf)
• 4 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 25-30 Curry leaves
• 2 medium Onions , sliced
• Green chillies , diagonally sliced
• 1 tablespoon Ginger-garlic paste
• 1/4 cup Dried coconut , cut into thin slices

Method

1. Strain the mutton pieces and reserve the stock.
2. Dry roast coriander seeds, cinnamon, cloves, fennel seeds and black peppercorns in a non-stick pan till fragrant. Set aside to cool.
3. Heat oil in a non-stick wok, add mustard seeds and when they splutter add curry leaves and onions, mix and saute for 2 minutes. Add green chillies and continue to sauté till onions turn golden.
4. Grind the roasted spices to a powder.
5. Add mutton to the pan with ¾ cup mutton stock and salt and mix. Add ginger-garlic paste and mix. Add most of the dried coconut slices and mix well.
6. Add 2 tsps of the roasted spice powder and mix well.
7. Transfer into a serving bowl and serve hot garnished with the remaining dried coconut slices.