Hi there?? How are you today and how did your weekend went on?? Hope you had a good weekend....it's Monday today and I'm already waiting for Sunday to come...all for a reason. Yes it's time for family holiday and I'm already as excited as my boys...nothing makes me happier than a holiday (beach holiday to be more precise) with my beloved family....:-)
I won't be around next week meaning to say most likely no post for the blog but I will for sure be online via mobile. OK friends, back to my pepper mutton fry story now....
Yesterday, I made this special dish for my sister P. She had some visitors at home and wanted me to help her out with a dish. During Diwali my another sister, Sis J made similar dish for me and I loved it. So, yesterday I wanted to try it out on my own. Sis J, tks for your recipe and here I wish to modify it to make it more spicier...alrite then lets check my version of pepper mutton clicks and recipe!!
^ PEPPER MUTTON FRY ^
1 kg - mutton ~ meat with bones
200ml - KARA coconut cream
water as needed
1 - yellow onion - chopped
3-4 cloves - garlic ~ pounded
1 1/2 tbsp - coriander seeds ~ dry roast and pounded
1 tbsp - cumin seeds ~ dry roast and pounded
4 tbsp - pounded black peppercorns
3 tbsp - cumin powder
3 tbsp - coriander powder
dark soy sauce - as needed
6 to 8 - dried chilly - cut into two each
curry leaves as needed
1 - small bunch of cilantro / coriander leaves
3-4 cup - kerisik / roast coconut paste
salt to taste
Marinate meat with :-
4-5 tbsp - chilly powder
4 tbsp - ginger garlic paste
1-2 tsp - turmeric powder
2-3 tbsp - black pepper powder
1 tsp - hing / asafeotida
salt to taste
- Marinate the washed meat with the marinate ingredients for about 20-30 mins.
- Transfer the marinated meat into pressure cooker.
- Add in KARA coconut cream and sufficient water.
- Pressure cook for about 15-20 mins (3 to 4 whistle) Set aside.
- In a large wok heat up about 3 tbsp of oil and fry the dried chilly and then the curry leaves till crispy and transfer to a plate.
- For the kerisik/roasted coconut paste, I dry roast the grated coconut till light brown in colour. Use low flame and keep stirring all the time. Once cooled, I blend it into a smooth paste using the blender. Set aside.
- In the same wok that you fried the curry leaves, add in about 2 tbsp of oil and fry the chopped yellow onion till its browned and add in the pounded garlic, pounded cumin seeds and coriander seeds.
- Fry till aromatic and add in the pressure cooked mutton with its gravy.
- Add in the cumin powder, coriander powder, extra chilly powder if you wish too (I added about 1 1/2 tbsp) and some dark soy sauce to get a nice dark brown colour. Stir well and cover with lid.
- Lastly add in the kerisik / roasted coconut paste and the pounded black peppercorns and mix well.
- Cook using medium flame and stirring once a while till the gravy thickens.
- Check the seasoning and add salt if needed.
- Once the gravy has become a little dry add in the fried curry leaves, dried chillies and chopped cilantro / coriander leaves.
- Mix well and dish out. Serve with ghee rice or with hot white rice and rasam!! ENJOY!!