Pepper Mutton

Ingredients

• 750 gams mutton, cut into 2 inch pieces on the bone
• 15-18 black peppercorns
• 1½ teaspoons crushed black peppercorns
• Salt to taste
• ½ teaspoon turmeric powder
• 1½ tablespoons ginger-garlic paste
• 3-4 green chillies, slit
• 4 tablespoons oil         
• 1½ teaspoons cumin seeds
• 3 teaspoons chopped ginger
• 1½ tablespoons chopped garlic
• 3 medium onions, chopped
• 1½ cups fresh tomato puree
• 1½ teaspoons red chilli powder
• 1¾ teaspoons coriander powder
• 1¼ teaspoons cumin powder
• 2 teaspoons meat masala
• ¾ cup fried onions
• 3 tablespoons chopped fresh coriander leaves + to sprinkle
• Paranthas for serving

Method

1. Heat a pressure cooker, add mutton, salt, turmeric powder, ginger-garlic paste, green chillies, black peppercorns and 2 tablespoons oil and mix well.
2. Add 2 cups water and mix well. Cover the cooker and cook till the pressure is released 4-5 times.
3. Open the cooker once the pressure settles completely.
4. Heat remaining oil in a non-stick kadai, add cumin seeds and once they start to change colour, add ginger and garlic, mix and sauté for 1 minute.
5. Add onions, mix and sauté till golden brown.
6. Add tomato puree and mix well. Add salt, mix well, cover and cook till fat separates.
7. Add red chilli powder, coriander powder, cumin powder, meat masala and crushed black peppercorns and mix well.
8. Add 1½ cups water and mix well. Cover and cook for 4-5 minutes on medium heat. Add fried onions and mix.
9. Add cooked mutton and coriander leaves and mix well.
10. Transfer into a serving bowl. Sprinkle coriander leaves and serve hot with paranthas.