Pepper Mutton

Pepper Mutton 

Ingredients :

Mutton	¼ kg
Onion	1 no
Tomatoes	1 no
Ginger Garlic Paste	2 spoons
Mustard	1 spoon
Curry leaves	As needed
Chili powder - Optional	1 spoon
Oil	3 to 4 spoons
Tamarind water	¼ cup.
Salt	To taste

For Dry masala Grinding :

Coconut Grating	1 spoon
Cumin seeds/ jeeragam	1 spoon
Pepper pods	1 spoon
Coriander seeds	2 spoon
Red chilies	3
Curry leaves	As needed

In a frying pan, Roast the ingredients for the dry masala “separately” . Each of them can be roasted for say about 2 mins ( in low flame )and keep aside for to cool. Curry leaves can be added with the coconut grating and roasted. After this is cool Grind it to a coarse powder.

Preparation Method :

1.     1.     Pressure cooks Mutton for 2 whistles.

2.     In a Pan heat the oil . Add mustard seed and wait till it pops.

3.        Add Onions cut into medium size cubes and fry till slight brown. I normally add curry leave after adding the onion for it to stay green.

4.        Add ginger garlic paste and cook till the smell goes. Say 2 mins.

5.     Add cut tomatoes. Finely chopped  or medium sized. Cook till its raw smell is gone.

6.     Add the spoon of Chili powder and cook. Add about half a cup of water and cook till oil separates from the gravy.

7.     Now add the Mutton pieces without any excess water. And fry for few minutes.

8.     Once it fries for about 3 to 4 minutes add the Dry masala and roast again.

9.     Add remaining water of the cooked mutton and fry till the gravy sets and the mutton .

10.  After that add about ¼ cup of tamanind water. And salt. Allow the mutton to cook and the gravy should condense to half the quantity.

11.  Now pepper mutton is ready to serve. J