Sunday, 22 March 2015

Mutton pepper masala

A super easy side to prepare with mutton / lamb. Mutton pressure cooked with spices and then cooked with garlic, pepper and caramelized shallots. This side is spicy,  full of flavors, has little bit of sweetness from caramelized onions and tastes yumm with roti or rasam rice.



To pressure cook mutton

  • 500 Grams Mutton cut into medium pieces
  • 1 Tablespoon ginger garlic paste
  • 1/2 Teaspoon red chilli powder
  • 1/4 Teaspoon cumin powder
  • 1/2 Teaspoon garam masala
  • 1/2 Teaspoon salt  

For the masala 

  • 6 Garlic cloves
  • 1 Teaspoon whole black peppercorns
  • 1/4 Teaspoon fennel seeds
  • 1/4 Teaspoon cumin seeds
  • 2 Tablespoons vegetable oil / sesame seed oil
  • 1 green cardamom
  • 2 cloves
  • 1 Bay leaf
  • 1/2 Cup shallots chopped finely
  • 1 Sprig of curry leaf
  • 1 and 1/2 teaspoons of red chilli powder
  • Salt to taste 


1. Pressure cook mutton with the list of ingredients listed 'To pressure cook mutton' along with 1/2 cup water for 8 whistles on low flame. Set aside
2. In a food processor / mixie add garlic cloves, whole black peppercorns, cumin seeds, fennel seeds and pulse /  grind it to coarse paste
3. In a wok / pan, heat oil. When the oil is hot, add cloves, green cardamom, bay leaf and fry for few seconds. Then add curry leaves and fry for few seconds until they are crispy
4. Then add ground garlic pepper paste we prepared at step number 2 and fry on low flame for 2 minutes until garlic turns light golden
5. Then add shallots and fry until shallots are soft and slightly caramelized
6. Add chilli powder, salt and give it a stir
7. Add the cooked mutton along with the remaining mutton stock. Mix everything and cook mutton
until all the water/ stock evaporates and the masala turns thick / required consistency
8. Serve hot with roti/ rice as a side