My favourite meat is mutton. So my dad would make an excellent meal for me every birthday, always featuring some mutton dish like this special Kerala pepper mutton curry that I love the most.
So now, I have two leg pieces marinating for a roast, some lovely ribs (which I’m going to cook Asian style), minced mutton. I also had around 500 grams of mutton curry pieces that I decided to use up today. So, I made mutton pepper masala Kerala style adapted from Mirch Masala (a blog with some authentic South Indian recipes) served along with some soft, delicious parathas ordered from Spice of Kerala.
Having tweaked the recipe just a bit, the masala turned out so delicious, almost sticky, intense and simply delicious. Of course, the gravy could have been a little less thick – but that’s your call. Here’s how it turned out.
Kerala Pepper Mutton CurryPrint Recipe
- 500 grams of mutton, chopped
- 6-7 cloves of garlic, crushed
- 5-7 curry leaves
- 1 1/2 inch of ginger
- 1 onion, chopped
- 1 tablespoon of peppercorns
- 1 teaspoon of cumin seeds
- 2 tomatoes medium, chopped
- 1/4 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala powder
- 3 cups of water
- Salt to taste
- 1 tablespoon of ghee
- 2 green chillies, deseeded and slit in the middle
- 4 curry leaves
- 1/4 cup of coriander leaves chopped
- Wash the mutton pieces and keep aside (I like to apply a little salt and turmeric and then wash it off).
- Put the oil, the first set of curry leaves, the ginger and garlic paste, and onions in a big wok. Fry this well till the onions are golden brown.
- In the meanwhile, grind together the peppercorns and cumin seeds after roasting.
- Add this along with the turmeric, coriander and garam masala powders and mix well till all the spices are well cooked.
- Now, add the chopped tomatoes, a splash or two of the water, cover and cook till the tomatoes are soft.
- Once that’s done, put in the mutton pieces and salt, and on medium heat, saute till the mutton changes colour, add the water, and cover the wok.
- Let the gravy simmer for around an hour or so, or till the meat starts falling off the bone.
- When the meat is cooked, check the gravy’s consistency; if you want it thinner, add some more water.
- Simmer for 5 minutes more, temper with the green chillies and the second set of curry leaves in ghee and garnish with fresh green coriander leaves.
- Serve hot with parathas or steamed rice and a refreshing salad.