Thursday, August 15, 2013

Yumm yumm yumm.
I love this pepper mutton. I enjoy it with chapatti,  paratha, dosa, bagarya chawal as a gravy / curry and with dal chawal or rasam rice as a dry side dish. The spice level in this preparation can be adjusted as per taste just by adjusting the quantity of peppercorns used. I make it mild spicy. Chicken can also be prepared in the same way with no other changes. Vegetarians can also prepare this with any vegetable especially potato.

Here is the recipe..

Serves 2

Ingredients :
Mutton - 500gms
Onion - 1 large
Tomato - 1 medium
Garlic - 3 cloves
Peppercorns - 25
Coriander leaves - 1 tablespoon
Yogurt - 5 Tablespoons
Turmeric powder - 1/8 Teaspoon
Salt to taste
Water as required
Oil - 1 tablespoon
Potato - 1 optional,  I did not use

Method :
1. In the jar of a mixer add roughly chopped onion, tomato, garlic, peppercorns and coriander leaves.
2. Grind this to a paste and keep aside.
3. Wash and clean mutton and drain all the water.
4. In a pressure cooker, heat oil.
5. Add the meat pieces and fry for a minute or two till meat starts releasing water and turns white.
6. You can add peeled and washed potato wedges or cubes now if using and mix. Remove the potatoes and keep aside.
7. Add the ground masala, salt and turmeric powder and mix well.
8. Let it cook for two minutes.  Keep stirring.
9. Add yogurt and mix well.
10. Let it cook on medium heat till most of the water evaporates.
11. Now add some water, cover and pressure cook till meat is cooked and almost tender.
12. Add the potatoes if using and pressure cook again for 3-4 whistles to cook potatoes and meat is perfectly tender.
13. Adjust the gravy consistency using water.
14. Cook further on low flame stirring regularly to turn it into a dry side dish.

Enjoy pepper mutton.

Note :
1. Add more or less peppercorns to achieve desired spice level.

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