Mutton Recipes, Non Vegetarian, Tamil nadu style

Chettinad Mutton Pepper fry | How to make Spicy Mutton Fry

Mutton pepper fry

Chettinad Mutton Pepper Fry is a simple and easy meat dish that takes 30–45 minutes to prepare and is absolutely a winner every time we make it.

Chettinad, the land of chettiars, is famed for its food, which is a renowned fare in Tamil Nadu. They include freshly ground spices in their meals, which lends a heavenly and authentic flavor to the dish.

This cuisine is known for its hot, spicy meals that are packed with complex flavors and taste absolutely delightful. This recipe is no exception; the earthy, pungent flavor of the pepper amplifies the dish’s flavor and adds the characteristic heat, making it taste spicy.

The dry spices turn aromatic and permeate the entire house with their fragrance. Meals prepared with freshly ground spices turn out phenomenal and entice everyone who inhales the lip-smacking aroma of the dish.

Dry masala powder is often made using spices like cumin, coriander seeds, fennel seeds, peppercorns, dry chiles, and other garam masala spices like cinnamon, cloves, and star anise. However, instead of roasting the spices, I ground them along with the onions, ginger, and garlic.

Coriander seeds and other garam masala spices should not be highlighted in this pepper fry. The crucial one should be the flavor and essence of the pepper, so I used powdered spices instead of whole spices.

Try our other fascinating recipes featured on this blog, like Mutton chops, Mutton curryMutton dum biriyani.

To make this recipe a perfect hit, the mutton must be exceptionally soft and tender. Choose meat from the lamb’s or sheep’s posterior regions, such as the ribs, loin, or shoulder parts.

To savor and prepare this dish as delightfully as I did, follow the step-by-step recipe.

First, I pressure cook the mutton with salt and turmeric until it is completely done. Then I prepare the masala base by combining onions, ginger, garlic, cumin, and pepper. In a separate pan, I sauté cumin and fennel seeds and pour in the ground masala and spice powders and cook until aromatic. Finally, I add the cooked meat and simmer until it absorbs all of the masala’s flavor.

Serve this delectable Meat dish as an appetizer or with roti, chapati, or naan

How to make Chettinad Mutton Pepper fry

  1. Rinse and clean the meat thoroughly 2-3 times with turmeric and vinegar.
mutton pepper fry

2. In a pressure cooker, add 1 kg of rinsed mutton, 1 tsp salt, 1/4 th tsp turmeric, and 2 cups of water.

mutton pepper fry

3. Close the lid and cook for 4/5 whistles, or until it is properly cooked and soft and tender. Allow the pressure to release completely and check if the meat is thoroughly done. If not, continue for another 1-2 whistles.

mutton pepper fry

4. Blend 2 onions, 2-inch ginger, 10-15 garlic cloves, and 1 tbsp peppercorns to a coarse paste in a blender.

mutton pepper fry

5. Now, add 1 tsp fennel seeds and 1 tsp cumin seeds and pulse till smooth.

mutton pepper fry

6. Heat oil in a pan and add a few cumin and fennel seeds. Saute them until fragrant.

mutton pepper fry

7. Then, add a few curry leaves and sauté until crispy.

mutton pepper fry

8. When they’re crisp, add the ground masala and simmer until the raw smell goes away and the oil oozes out.

mutton pepper fry

9. Now, Add ½tsp red chili powder, ½ tsp coriander powder, a pinch of turmeric, and ¼th tsp garam masala and sauté for 2 minutes, or until spices become aromatic.

mutton pepper fry

10. Add the cooked meat with stock and saute over high heat for 3–4 minutes, or until the stock has evaporated. Now, turn the flame to low and simmer until all of the stock evaporates and turns dry.

mutton pepper fry

12. Add 1 tbsp lemon juice and mix well.

mutton pepper fry

13. Garnish with coriander leaves and turn off the flame turn.

mutton pepper fry

14. Serve this delectable spicy Chettinad mutton pepper fry as an appetizer or with roti, chapati, or rice.

mutton pepper fry
Mutton pepper fry

Chettinad Mutton Pepper fry

Srilatha
Chettinad Mutton Pepper Fry is a simple and easy meat dish that takes just 30–45 minutes to prepare and tastes just as delectable and mouthwatering. 
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Indian, South indian, Tamil nadu
Servings 4 people

Ingredients
  

  • 1 kg Mutton
  • 1 tsp Salt
  • ¼ tsp Turmeric
  • 2 Onion
  • 1 inch Ginger
  • 10-15 Garlic cloves
  • 1 tbsp Peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • few Curry leaves
  • ½ tsp Red chili powder
  • ½ tsp Coriander powder
  • ¼ tsp Garam masala
  • 1 tbsp Lemon juice
  • few Coriander leaves finely chopped

Instructions
 

  • Rinse and clean the meat thoroughly 2-3 times with turmeric and vinegar.
  • In a pressure cooker, add the rinsed mutton, salt, turmeric, and 2 cups of water.
  • Close the lid and cook for 4/5 whistles, or until it is properly cooked and soft and tender.
    Allow the pressure to release completely and check if the meat is thoroughly done, else continue for another 1-2 whistles.
  • Blend 2 onions, 2-inch ginger, 10-15 garlic cloves, and 1 tbsp peppercorns to a coarse paste in a blender.
  • Now, add 1 tsp fennel seeds and 1 tsp cumin seeds and pulse till smooth.
  • Heat oil in a pan and add cumin and fennel seeds, saute them until fragrant.
  • Then, add the curry leaves and sauté until crispy.
  • When they're crisp, add the ground masala and simmer until the raw smell goes away and the oil oozes out.
  • Now, Add ½tsp red chili powder, ½ tsp coriander powder, a pinch of turmeric, and ¼th tsp garam masala and sauté for 2 minutes, or until spices become aromatic.
  • Add the cooked meat with stock and saute over high heat for 3-4 minutes, or until the stock has been evaporated.
  • Now, turn the flame to low and simmer until all of the stock evaporates and turns dry.
  • Add 1 tbsp lemon juice and mix well.
  • Garnish with coriander leaves and turn off the flame turn.
  • Serve this delectable spicy Chettinad mutton pepper fry as an appetizer or with roti, chapati, or rice.

Notes

To make this recipe a perfect hit, the mutton must be exceptionally soft and tender.
Choose meat from the lamb or sheep’s posterior regions such as the ribs, lion, or shoulder parts.