Pepper Mutton Fry

मिरी मटण

• Time 1 hr 15 min
• Serves 4
• Made with Satva Black Pepper

Mutton cooked tender, then fried dry with onions and curry leaves. A heap of freshly crushed black pepper goes in at the very end, so it stays sharp.

Ingredients

• 500 gmutton, on the bone
• ½ tspTurmeric
• 1 tspsalt
• 3 tbspoil
• 1 tspCumin Seeds
• 2 sprigscurry leaves
• 2onions, thinly sliced
• 1 tbspginger-garlic paste
• 1 tspCoriander Powder
• ½ tspChilli Powder
• ½ tspGaram Masala
• 2 tspBlack Pepper, freshly crushed
• 2 tbspcoriander leaves, chopped

Method

1. Pressure-cook the mutton with the turmeric, salt and 1 cup of water for 5-6 whistles, until tender. Keep the stock.
2. Heat the oil, add the cumin seeds and curry leaves, then the onions. Fry until deep golden, about 10 minutes.
3. Add the ginger-garlic paste and fry for 2 minutes, then the coriander powder, chilli powder and garam masala for 30 seconds.
4. Add the mutton with its stock. Cook on high, stirring, until the liquid has gone and the masala coats every piece, about 10 minutes.
5. Add the black pepper in the last 3 minutes and keep tossing until the meat looks dark and dry.
6. Finish with coriander leaves.

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