Mutton Pepper Fry Recipe | Dry Mutton Fry | How to make Mutton Fry | Varutha Kari | Mutton Milagu Varuval
Mutton Fry is a common side dish that we make in our home. This recipe uses simple basic ingredients, but the flavor is more robust. Tender boneless mutton / goat or lamb meat cooked along and roasted to a darker shade with more black pepper highlighted. #muttonrecipes #muttonvaruval #mutton
Here are few other tempting #mutton dishes to try from our blog
MUTTON PEPPER MASALA RECIPE
MUTTON SUKKA RECIPE – Mutton Chukka Fry
Chettinad Mutton Curry
Mutton Pepper Fry
Mutton Pepper Fry, a spicy version of mutton fry which is primarily cooked with lot of black pepper powder and roasted over low flame until dry. This dish is mostly served as a starter or as a side!
Servings: 4
Ingredients
To Cook Mutton
- 1/2 kg Mutton boneless
- 1 cup Onion
- 1/2 cup Tomatoes
- 1 tsp Ginger Garlic Paste
- 1 tsp Black Pepper Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt or to taste
- 1 cup Water
For Garnish
- 1 tsp Ghee
- 10 whole Cashews chopped into pieces
- 10 each Curry Leaves
For Roasting
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Black Pepper Powder
- 2 tsp Oil for roasting
- 1 tsp Ghee optional
Instructions
To cook mutton
- Take tender boneless mutton in a pressure cooker base.
- Add chopped onion, tomatoes, ginger garlic paste, black pepper powder, red chili powder, coriander powder, turmeric powder, salt & water.
- Seal the cooker and put the weight. Pressure cook up to 5 whistles and turn it off!
- Once the pressure settles, open the cooker and simmer until the gravy thickens.
For Garnish
- Heat ghee in a pan.
- Fry the broken cashews until golden, remove and set aside.
- In the same pan, fry the curry leaves with whatever ghee left in the pan. Once it turns crisp, remove and set aside.
For Roasting Mutton
- Transfer the simmering mutton base to a iron kadai or wok.
- Simmer and slow roast the base until most of the liquid is absorbed.
- Add roasted cumin powder and some more of the black pepper powder and roast again over low flame until all the liquid is absorbed.
- Patience is the key here, slow roast the mutton until its turns dry. The dish will gets its dark color shade from slow roasting in an iron pan and also from the coarse ground black pepper powder
- Add the fried cashews and curry leaves at this stage, give it a quick toss and turn it off.
- Serve it as a starter or as a side!
