My close friend
who lives in Trichy always makes this dish whenever I visit her home. This is one
of my favourite dishes. This is a delicious accompaniment for samabr sadham,
mild pulao varieties and also for chappathies and parottas.
PEPPER MUTTON
Ingredients needed
Mutton – ½ kilo
Coarsely ground Ginger-
1 tbsp
Garlic paste- 1
tbsp
Turmeric powder-
half sp
Shredded coconut-
2 tbsp
Salt to taste
Curry leaves- 2
arcs
Finely chopped shallots
[ sambar onions]- 200gm
Finely crushed
tomato- half cup
Chilli powder - ½
tsp
Coriander powder-
½ tsp
Oil- 3 tbsp
Fry the following
ingredients for a few seconds on slow fire until the aroma starts to float on
the air:
Fennel seeds- 1
tsp, peppercorns- 1 tbsp, cloves-2, cinnamon- 1 “ piece
Procedure:
Clean the mutton
and cut into small pieces.
Place them in a
bowl along with the powders and ginger garlic paste with enough water.
Mix well..
Pressure cook the
mutton to 2 whistles and further cook it on slow fire for 5 minutes.
Heat a pan and
pour the oil.
Add the onions
and fry them well.
Then add the
tomatoes with the curry leaves and cook them until they are finely mashed and
the oil oozes out.
Add the cooked
mutton along with the water.
Add enough salt
and mix well.
Cook them for a
few minutes.
Grind the coconut
with the fired ingredients to a fine paste.
Add this paste to
the mutton and cook until it becomes thick gravy.
The delicious Pepper
mutton is ready now!
