How to make Mutton Pepper Fry -

Mutton Pepper Fry is made with an assortment of spices and has an aromatic appeal. The sight of this dish is so appetizing and makes you want to dig in

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Black peppercorns (काली मिर्च)

Cuisine : Kerala

Course : Main Course Mutton

For more recipes related to Mutton Pepper Fry checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Sicillian Meat Balls Gosht Gulbarga Bamchunth Syun Masaledar Mutton

Mutton Pepper Fry

Mutton Pepper Fry Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mutton Pepper Fry Recipe

  • Boneless mutton , 1 inch cubes, pressure cooked with salt and turm 550 grams

  • Black peppercorns 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Cinnamon 1 inch

  • Cloves 5-6

  • Fennel seeds (saunf) 1 teaspoon

  • Oil 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 25-30

  • Onions , sliced 2 medium

  • Green chillies , diagonally sliced

  • Ginger-garlic paste 1 tablespoon

  • Dried coconut , cut into thin slices 1/4 cup


Step 1

Strain the mutton pieces and reserve the stock.

Step 2

Dry roast coriander seeds, cinnamon, cloves, fennel seeds and black peppercorns in a non-stick pan till fragrant. Set aside to cool.

Step 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.

Step 4

Grind the roasted spices to a powder.

Step 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.

Step 6

Add 2 tsps of the roasted spice powder and mix well.

Step 7

Transfer into a serving bowl and serve hot garnished with the remaining dried coconut slices.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.