Mutton Pepper Fry is a popular Indian dish famous for its spicy taste and tender meat. This South Indian dish uses a blend of aromatic spices, with black pepper as the main ingredient. Plenty of black pepper is added to the mutton, giving it a dark and spicy appearance. Many families enjoy this dish with rice and Rasam or with chapati and parotta.
What impressed me most about this recipe is how easy and quick it is to make mutton pepper fry. You don't need to sauté onions and tomatoes or add spices and mutton step-by-step. Just put all the ingredients in the pressure cooker and let it cook while you enjoy a cup of tea. It's simple and the best!
Mutton Pepper Fry is a versatile dish that pairs well with various sides. You can enjoy it with plain rice and Rasam, as I mentioned earlier, alongside a vegetable side like Cabbage Masala Fry. My favorite way to serve it to my family is with Ghee Rice or Peas Pulao with cheese, accompanied by Indian fried chicken and a raita. Lastly, our meal is never complete without a crispy pappadum.
If you're enjoying this mutton pepper fry as a light meal, you can pair it with Maida dosa, chapati, Appam, or even some idlis or bread of your choice. Enjoy your cooking adventure and the delightful flavors of Mutton Pepper Fry!
Mutton Pepper Fry is a delectable South Indian delicacy known for its rich flavors and aromatic spices. This dish is an exquisite blend of tender, succulent mutton pieces cooked to perfection with a harmonious mix of onions, tomatoes, and a variety of spices. The use of black pepper gives it a robust heat that is beautifully balanced by the sweetness of caramelized onions and the subtle warmth of cinnamon, cardamom, and star anise. This semi-dry preparation is perfect for pairing with steamed rice, parathas, or even dosa, making it a versatile addition to your culinary repertoire. Whether served at a festive gathering or enjoyed as a comforting meal at home, Mutton Pepper Fry is bound to impress with its dynamic taste and aromatic profile.
In a pressure cooker, add sliced onion, tomatoes, ginger garlic paste, chili powder, turmeric powder, coriander powder, and water before turning on the flame.
Close the lid, put on the weight, and then turn on the flame. Cook on medium flame for 3 whistles.
Once the whistles settle, remove the weight and open the lid. Check for the doneness of the mutton. If the mutton isn’t tender yet, cook for 2 more whistles and check again.
In another pan, heat the oil and add cinnamon, cardamom, and star anise.
Transfer the cooked mutton mixture to the pan and stir occasionally on low flame.
Cook until the mutton fry becomes semi-dry.
Add the green chilies and black pepper powder. Continue to cook for another 5 minutes on low flame until the oil separates from the gravy.
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