Mutton Pepper Fry

• Black pepper

  coarsely crushed

  12 g

• Coconut oil

  40 ml

• Coriander powder

  8 g

• Curry leaves

  15 pc

• Fennel powder

  5 g

• Fresh coconut

  cut into slivers

  30 g

• Ginger-garlic paste

  30 g

• Green chilli

  slit

  2 pc

• Mustard seeds

  3 g

• Mutton

  curry cut, bone-in

  500 g

• Onion

  sliced

  2 pc

• Salt

  to taste

• Turmeric powder

  3 g

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Method

1. 1Pressure cook the mutton with turmeric, salt and a little water until tender; reserve the stock.
2. 2Coarsely crush black pepper and set aside.
3. 3Heat coconut oil and crackle mustard seeds and curry leaves.
4. 4Fry coconut slivers until golden, then add sliced onions.
5. 5Add ginger-garlic paste and slit green chillies; saute well.
6. 6Stir in fennel powder, coriander powder and half the crushed pepper.
7. 7Add the cooked mutton and toss to coat in the masala.
8. 8Splash in the reserved stock and cook until dry and glossy.
9. 9Finish with the remaining crushed pepper and extra curry leaves.