Mutton Pepper Fry | Spicy Mutton Roast | Varutha Kari

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

Print Recipe

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!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Appetizer, Main Course, starters

Cuisine: Indian, south indian, Tamilnadu

Keyword: mutton, mutton pepper fry, mutton recipes, mutton roast, mutton starters

Servings: 4

Author: Mullai Madavan

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!