Pepper Mutton

 

          Check out this super yummy and spicy pepper mutton that is incredibly easy to prepare. So try out my version of this mutton curry where I have used lots of fresh pepper powder to come up with this appetizing main course. You can enjoy it with steamed rice, jeera rice, plain biryani, tandoori roti or naan for a sumptuous meal. It is a great party recipe and a restaurant style menu that needs to be tried. 

          The spices used in this recipe are very much the same that one uses to prepare a normal mutton curry. The only exception is of course the freshly ground pepper and another secret ingredient - fresh turmeric that I ground along with ginger, garlic and green chilies. 

          I have used red chili powder, but if you wish to tone down the spiciness, you can use Kashmiri red chili powder instead or totally skip it. The cooking medium in this recipe is mustard oil, my favorite. However, you can use any oil that you prefer. 

• 500 gms. mutton with bones, curry cut
• 1/4 cup mustard oil
• 1" cinnamon stick
• 2 green cardamoms 
• 4 cloves
• 2 bay leaves
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 2" fresh turmeric paste
• salt to taste
• 1 tsp. garam masala powder
• 1 tbsp. coriander powder
• 1 tsp. red chili powder
• 1 tsp. cumin powder
• 1/2 cup yoghurt, well beaten
• 2 tsp. pepper powder
• 1 tbsp. ghee
• coriander leaves to garnish 
• 1 tsp. of lime juice (opt)

          Pressure cook the mutton in 1 cup water and salt to taste for 15-20 minutes on a low flame after the first whistle or till tender. 

          Grind together ginger-garlic, fresh turmeric and green chili into a paste and keep aside. 

          Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the onion and stir fry till light brown.

          Now add the spice paste and all the dry spices (except Pepper powder) and sauté on a medium flame till the oil separates. Add the yoghurt and stir for a couple of minutes.

          Add the cooked mutton and simmer till the gravy is thick. Switch off the flame and add the pepper powder and ghee. 

          Mix well and keep it covered for 5 minutes. Garnish with coriander leaves and a drizzle of some lime juice. Enjoy with steamed rice, jeer rice, pulao, plain biryani, naan or tandoori roti.