Tuesday, March 6, 2012

Mutton Pepper Fry

If you are a Mallu Christian from Central Travancore with strong roots in early morning church services and non vegetarianism, this one's for you. So for you. (It can stir up something even otherwise, mind you). Bursting with flavor, these falling-off-the-bones mutton chops pack quite a punch. Kick back and chill. This is a time capsule taking you to the good ol' days when you were with mom and you had not a care in the world.

Mutton Chops - 500 grams
Onion - 3 medium size
Tomato - 1 medium size
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Mustard seeds - Half teaspoon
Chilli powder - Half teaspoon
Mutton curry powder - half teaspoon
Garam Masala - half teaspoon
Pepper powder - half teaspoon
Curd - 4 teaspoons
Coconut oil - 3 teaspoons
Vinegar - 1 teaspoon
Curry Leaves - a handful

Marinate the mutton chops in the ginger paste, garlic paste, curd and pepper for at least 3 hours.

Heat coconut oil in a pan and sputter the mustard seeds and curry leaves. Sauté the onions until they are golden brown. Add the mutton curry powder, garam masala, vinegar and salt to taste and sauté for a couple of minutes.
Now add the marinated mutton and half a glass of water and cook in a pressure cooker for 4 steams. Or in an open kadai for 20 minutes. Open the cooker and continue to cook, allowing the water to completely evaporate and the onions to sear a little. Serve the chops hot with some steaming rice or chapathis. or with Appam. or bread. Or as is. Trip down memory lane guaranteed. Now go on, make your own memories!

Addendum: The tomato is added right after sautéing the masala powders. Add the chopped tomato and sauté for 4-5 minutes on a medium flame before adding the meat.
Thanks for pointing it out, Div! :)


  1. that just totally made me drool. :)

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