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Monday, 3 December 2012

^ PEPPER MUTTON FRY ^

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 ^

Ingredients :-

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

Method :-

  1. Marinate the washed meat with the marinate ingredients for about 20-30 mins.
  2. Transfer the marinated meat into pressure cooker.
  3. Add in KARA coconut cream and  sufficient water.
  4. Pressure cook for about 15-20 mins (3 to 4 whistle) Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Fry till aromatic and add in the pressure cooked mutton with its gravy. 
  9. 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.
  10. Lastly add in the kerisik / roasted coconut paste and the pounded black peppercorns and mix well.
  11. Cook using medium flame and stirring once a while till the gravy thickens.
  12. Check the seasoning and add salt if needed.
  13. Once the gravy has become a little dry add in the fried curry leaves, dried chillies and chopped cilantro / coriander leaves. 
  14. Mix well and dish out. Serve with ghee rice or with hot white rice and rasam!! ENJOY!!









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