The Daily Saga - Mutton Pepper Fry

When I went to the culinary school, our director told us that mutton was goat meat and lamb was from the sheep; whereas in India sheep meat is usually addressed as mutton 😊

Well, I grew up living in a joint family of 12 members and that was not it. As it was my maternal grandparents home, we had no limit to the visitors. We had helpers who lived with us and often had to cook for relatives or guests on a short notice. Lamb or mutton was expensive those days and we often made curries with it and vegetable to balance it out and we were given only one piece to eat with our meal.

I was always fascinated and wanted to cook bhuna gosht, lamb starters,chops though did have an opportunity then.

This dish brought back memories of childhood therefore sharing it will all of you.

Prep time : 15 minutes
Cook time : 45 min
Serves : 5


1.           500g lamb medium pieces with bones

2. 1-2 medium onions sliced

3. 1 ½ tsp each garlic ginger paste

4. 4 whole green chilies

5. 1 ½ tsp cumin seeds

6. 2 whole Kashmiri red chilies

7. ¾ tsp freshly ground black pepper or 4-5 peppercorns

8. 1 tsp coriander seeds

9. 1 tsp fennel seeds

10. ½ tsp turmeric powder

11. A few curry leaves

12. A few coriander leaves chopped

13. Veg or olive oil can be used

Here We Go

1.    Dry roast, red chilies, ½ tsp cumin, coriander, fennel seeds and peppercorns separately and grind to a powder (slightly coarse).

2. In a pressure cooker, add oil and lamb with salt and garlic, ginger paste. Mix and cook well without burning. Now, add the ground masala (powder) and sauté for some more time. 

3. Add hot water enough to cook the meat, check salt. Bring it to a boil, cover the lid reduce the heat to low and cook for 30-35 min on dum. Remove, let it rest. Open the lid. If the water has reduced keep aside else separate the lamb and allow the stock to reduce.

4. In a kadai, add lil oil and cumin seeds to crack, add curry leaves and sliced onions. Cook till transparent then add meat with stock, green chilies and cook on medium low making sure everything is combined well.

5. Sprinkle coriander leaves and serve with your choice of Roti or Naan.

Chef's Whisper
1. If you like more gravy add 1 chopped tomato into the cooker.
2. If pressed with time you can add all the powdered ingredients available in your pantry. Freshly ground pepper would be great though.
3. It’s important to slow cook the meat till nice and tender and yet not mushy.

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