Mutton Pepper Masala | Mutton Milagu Varuval | மட்டன் மிளகு வறுவல் | Side dish for rice | Mutton Fry Recipe

Mutton Pepper Masala, a spicy south Indian style dry curry prepared where tender goat meat is cooked in thick black pepper base.

Mutton Pepper Masala | Mutton Milagu Varuval | Varutha Kari

South Indian style spicy Mutton Curry prepared with traditional spices and loads of black pepper powder!

Prep Time15

Cook Time45

Total Time1

Course: lunch, Side Dish

Cuisine: chettinad, Indian, south indian, tamil nadu

Keyword: chettinad mutton, karaikudi mutton, mutton milagu masala, mutton pepper masala

Servings:

Author: Mullai Madavan

1/4 cup Oil
3 small Bay leaf bay leaf, cinnamon, cloves, cardamom, black stone flower, star anise
3 small Cinnamon stick
3 each Cloves
3 each Cardamom
1 whole Star Anise
3 petals Black Stone Flower
1 tsp Cumin seeds

Wash mutton, rinse off all the blood and discard fat if any. Transfer the clean mutton pieces to a pressure cooker pan, add one teaspoon of ginger garlic paste, turmeric powder, salt and water. (Refer table -1) Pressure cook up to to 4 whistles, once done let the steam settle and keep this aside.
In a mixer jar grind fresh black peppercorns to a coarse texture and keep this ready.
Heat oil in a kadai, add in all the whole garam masala (bay leaf, cinnamon, cloves, cardamom, star anise, kalpasi & cumin seeds) Let them sizzle for few seconds.
Add ginger garlic paste and fry along.
Now add green chili, chinna vengayam(sambar onions) & periaya vengayam (big onions). Fry the onion over medium flame till translucent and slightly golden.
Add the chopped tomatoes and cook till soft.
Add turmeric powder, coriander powder, red chili powder, black pepper powder (just add 2 tsp) and salt.
Let the masala blend well with the onion tomato mixture. Fry till the oil separates.
Now add the cooked mutton along with the stock.
Let this simmer for few minutes for the mutton to absorb all the masala.
When the gravy thickens, add in remaining black pepper powder.
Finally add some more curry leaves.
Simmer until it thickens to a semi thick stage.
Garnish with coriander leaves and serve!
Mutton pepper fry is all ready to be served. They pair well with biryani, parotta or pulao. It also goes well with sambar sadam or rasam sadam.

Wash mutton, rinse off all the blood and discard fat if any. Transfer the clean mutton pieces to a pressure cooker pan, add one teaspoon of ginger garlic paste, turmeric powder, salt and water. (Refer table -1) Pressure cook up to to 4 whistles, once done let the steam settle and keep this aside.
In a mixer jar grind fresh black peppercorns to a coarse texture and keep this ready.
Heat oil in a kadai, add in all the whole garam masala (bay leaf, cinnamon, cloves, cardamom, star anise, kalpasi & cumin seeds) Let them sizzle for few seconds.
Add ginger garlic paste and fry along.
Now add green chili, chinna vengayam(sambar onions) & periaya vengayam (big onions). Fry the onion over medium flame till translucent and slightly golden.
Add the chopped tomatoes and cook till soft.
Add turmeric powder, coriander powder, red chili powder, black pepper powder (just add 2 tsp) and salt.
Let the masala blend well with the onion tomato mixture. Fry till the oil separates.
Now add the cooked mutton along with the stock.
Let this simmer for few minutes for the mutton to absorb all the masala.
When the gravy thickens, add in remaining black pepper powder.
Finally add some more curry leaves.
Simmer until it thickens to a semi thick stage.
Garnish with coriander leaves and serve!
Mutton pepper fry is all ready to be served. They pair well with biryani, parotta or pulao. It also goes well with sambar sadam or rasam sadam.

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