Mutton (Lamb ) Pepper Fry & Mutton (Lamb) Soup curry
A delicious mutton fry and soup curry, goes well with Rotis. Appam, Kerala Parotta, Rice, Pulao ....
You will need
Wash and clean meat pieces well. Drain out water thoroughly.
For the marinade:
500 g mutton (lamb) pieces, cut into 1 – inch size pieces
3 tablespoons (45 g) ginger - garlic paste
1 teaspoon red chilli powder
2 teaspoon coriander powder
1 teaspoon pepper powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon vinegar
Mix mutton pieces with all the marinade ingredients and keep aside for 1 hour.
In a pressure cooker, mix the marinated mutton pieces with 1 cup water (100 ml) and pressure cook for 30 minutes or until softens (reduce the heat after 3 rd whistle and cook on a low to medium heat for 25 minutes). Allow the cooker to cool naturally. Open the cooker (You may get 1 cup (100 – 125 ml) mutton stock. Reserve mutton stock / chaaru for another tasty dish). Carefully remove cooked mutton pieces.
Other ingredients for pepper fry:
1 tablespoon oil
3 onion (2 big onions or 3 medium size), finely sliced2
2 green chillies, slit lengthwise
6 - 8 spring curry leaves
1 teaspoon pepper powder
½ teaspoon red chilli powder
Extra ½ teaspoon salt
Heat oil in a pan. Add sliced onions and fry till golden brown and crisp.
Add curry leaves and slit green chilli. Saute well for 2 - 3 minutes.
Add pepper powder and red chilli powder. Stir well on a low heat for 2 – 3 minutes.
Add cooked mutton pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes or until dries up / mutton pieces well coated with pepper powder and onions. Open the lid and stir well on a low heat for 5 - 7 minutes. Serve with Appam, Parotta, Rice ....
For soup curry:
Serves: 3 - 4 small size serving bowl
2 teaspoon oil
1 onion, finely sliced
3 curry leaves
Reserves mutton stock (soup)
2 tablespoon extra water (30 ml)
¼ teaspoon salt (or to taste)
Heat oil in a pan. Add sliced onions and fry till golden color. Add curry leaves and saute well for 2 minutes (If you need a spicy gravy, dilute 1/2 teaspoon red chilli powder 3/4 teaspoon coriander powder in 1 tablespoon water and stir well on a low heat for 2 minutes). Add reserved mutton stock / chaaru, salt to taste and extra 30 ml water. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens / golden brown in color and fragrant. This gravy is an excellent combination with Appam / Parotta ...