Mutton Pepper Fry

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For boiling the Meat:

  • Mutton
    : 1 kg
  • Turmeric powder
    : 1/2 teaspoon
  • Chilli powder
    : 3/4 teaspoon
  • Cardamoms
    : 2
  • Cloves
    : 3
  • Cinnamon stick
    : 1 x 21/2”

For the base:

  • Onions
    : 4 medium
  • Green Chillies slit
    : 3
  • Curry leaves
    : 15-20
  • Ginger Garlic paste
    : 2 tablespoon
  • Tomato
    : 1 large
  • Coriander Powder
    : 3 tablespoons
  • Pepper powder
    : 3 tablespoons

Hi folks… I have been very slow in updating the blog recently. So trying in to get myself more involved in writing down the recipes. My wiritng depends on my mood completely. Even if its a couple of lines, for me to get into that flow is a bit of a task. There are some dishes which stand out distinctly, which is well accepted and devoured irrespective of region and class. Mutton Pepper Fry, my dish for the day is that kind of dish which satiates your mind and soul.

Kerala is known for its red meat preparations. Pepper is an indispersible part of our food. Not only because its tasty and disposes special pungent flavor but its healthy too. Mutton Pepper fry, a famous dish of Kerala, is also widely prepared whole of South India. You can find minor differences or variations according the region, but basic recipe remains the same. This dish can be show stopper for any party epsecially a cocktail party.

When you select mutton for this recipe, try to get meaty pieces with less bones. Undercut will be perfect for this. Meat should be cooked to tender but firm. Balancing of the flavors is the only aspect which we have to focus for this recipe. None of the ingredients should over power each other. Cooking the protein with whole aromatic spices and some turmeric and chilli powders will allow the infusion of the flavors and aroma of those spices into the meat which will help in rounding up the dish finally. Adding these in the first stage will also help you in highlighting the pepper flavor and texture in the later stage.

Sauteeing the Onion, ginger, garlic,  then adding the tomatoes and powders along with plenty of curry leaves helps in adding up the flavors and balancing it. Adding pepper powder, once the stock is absorbed by the meat, will aid in getting that extra peppery nature. I have added only 3 tablespoons of pepper powder in this dish as too spicy food is not being preffered much in our home.

Pure virgin coconut oil is what makes this dish unique. Drizzle it in each stage and finally when the dish is done. The aroma of coconut oil, pepper and spices when cooked to perfection can blow anyones nose away. I’m sure this pepper fry is one classic dish which can be and will be devoured by one and all. Perfect with ghee rice or any Indian flat breads.


Wash and drain the mutton. Transfer to a pressure cooker. Add the whole spices and powders. Cook till soft but firm.


Heat a pan with coconut oil. Saute the chillies, curry leaves and GG paste. When aromatic add the chopped onions and cook till transculent.


Add the cooked mutton with its gravy along with chopped tomatoes. Add salt at this stage. Cook till all the broth is abosorbed. Add the coriander powder and combine well and cook further until its pungent flavor gets vanished.


Finally add the pepper powder and adjust salt. Fry till it is crisp and you start to get that pepper flavor in your atmosphere. Drizzle coconut oil couple of times and finally when its done.


Enjoy with rice or bread of your choice.

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