Mutton Pepper Fry

Ingredients list for Mutton Pepper Fry

• 500 grams Boneless mutton cut into 1 inch pieces
• to taste Black peppercorns crushed
• 1/4 teaspoon Turmeric powder
• 1/2 tablespoon Ginger-garlic paste
• to taste Salt
• 2 tablespoons Oil
• 2 Medium onions sliced
• 2-3 Dried red chillies broken
• 1 tablespoon Tamarind paste
• a large pi Sugar
• 2 tablespoons Fresh coriander leaves chopped
• 1 tablespoon Fresh coconut scraped
• Paste
• 8-10 Black peppercorns
• 2 tablespoons Oil
• 20-25 Curry leaves
• 1 teaspoon Caraway seeds (shahi jeera)
• 1 Star anise
• 3-4 Green cardamoms
• 1 Black cardamoms
• 1/2 inches Cinnamon
• 4-5 Cloves
• 1 tablespoon Coriander seeds
• 1/2 inch Ginger roughly chopped
• 4-5 Garlic cloves chopped
• 1 Large onion sliced
• 2 tablespoons Fresh coconut scraped
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder

Method

1. Heat 1½ cups water in a deep non-stick pan, add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock.
2. To prepare the paste, heat oil in a non-stick pan, add 12-16 curry leaves, let them crackle and then drain into a bowl.
3. Add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, cinnamon, cloves, coriander seeds, remaining curry leaves, ginger and garlic and sauté till fragrant. Add onion and coconut and sauté till coconut turns golden brown. Add turmeric powder and chilli powder and sauté for a minute. Remove from heat and set aside to cool on a plate.
4. Heat oil in another deep non-stick pan. Add onions and red chillies and sauté till onion turns golden brown.
5. Transfer the sautéed spice mixture into a blender jar and blend to a coarse paste. Add a little water and grind to a fine paste. Add this paste to the onions sautéing in the pan, mix and cook till the mixture dries up slightly.
6. Drain the mutton pieces, reserve the stock and add only the mutton pieces to this pan and mix well. Add salt, crushed peppercorns, tamarind paste, sugar and coriander leaves and mix well.
7. Add 1 cup reserved mutton stock, mix and bring to a boil. Let the mixture cook till the mutton pieces are tender. Add fried curry leaves and coconut, mix and cook for 1-2 minutes.
8. Transfer into a serving bowl and serve hot.