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[/vc_column_text][vc_column_text][whatsapp][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1494226584379{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 1px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-left-color: #ed1779 !important;border-left-style: solid !important;border-right-color: #ed1779 !important;border-right-style: solid !important;border-top-color: #ed1779 !important;border-top-style: solid !important;border-bottom-color: #ed1779 !important;border-bottom-style: solid !important;}”][vc_column_text css=”.vc_custom_1519994429802{margin-top: 0px !important;margin-right: 15px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]This recipe of Pepper Mutton Fry, also called Pepper Fried Mutton, is one of the many ways of preparing this South India dish. It is also simplest way of preparing a delicious peppery mutton dish. Serve with plain rice and Pepper Water.
1 kg Mutton | fleshy pieces with bones
Heat 6 Tbs oil in a pressure cooker. Lower heat and add 2 Tbs ginger-garlic paste, and the mutton pieces. Stir around for 1 minute. Add 4 tsp* black pepper powder and 1 tsp salt and stir fry for 2 minutes. Add 300g onion (chopped fine). Stir fry for 2 minute. Add ¼ cup water. Close cooker and cook on high heat for 1 whistle and then for 40 minutes on lowest heat. Remove heat and let the pressure subside. Open cooker. Check salt. Add 2 tsp shahi garam masala and mix well. On low heat stir continuously and cook for 2 minutes or till the gravy is sauce-like thick. Serve with boiled rice and Pepper Water.
* You can increase/decrease pepper according to preference. However a minimum of 2 tsp is required to get the peppery effect and more than 6 tsp would be too much.
If you liked Pepper Mutton Fry, you may also like:
• Mutton Sateykarara
• Kerala Style Mutton Roast
• Durbari Gosht[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1516522712614{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]shahi garam masala: all garam masalas are equal but some are more equal than others. This would be an appropriate way to understand this shahi garam masala. Suitable for the Mughlai cuisine, we present this for the discerning palate. shahi garam masala does not contain red chili but derives its mild, pleasant spicy taste from black pepper, cinnamon and sichuan pepper. Use it as a standard garam masala towards the end of the cooking cycle, or get one of our Shahi recipes.
INGREDIENTS
Coriander Seed, Cumin Seed, Caraway Seed, Sesame Seed, Fennel Seed, Mustard Seed, Cassia Leaf, Black Pepper, Cinnamon, Cardamom, Clove, Ginger, Sichuan Pepper, Ajwoin Seed, Star Anise, Black Cardamom, Turmeric, Mace, Nutmeg, and Poppy Seed (khus-khus).
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