Kerala
Kerala mutton pepper fry
Mutton, roasted shallots and a frankly unreasonable amount of black pepper. Kerala says that is the point.
80 minTime
42 gProtein each
hotSpice
Make it your way
Grandma's wayTellicherry pepper crushed fresh, coconut slices and coconut oil.
The original415kcal
42 gprotein
6 gfibre
80minutes
Mutton pepper fry as Kerala homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pressure cook the mutton with turmeric, salt, half the pepper, the crushed ginger and garlic and the water for 5 to 6 whistles. Let the pressure release naturally.
- 2Heat the coconut oil in a heavy kadai, splutter the fennel and fry the coconut slices until golden.
- 3Add the shallots, onion, julienned ginger, sliced garlic, green chillies and half the curry leaves. Fry on medium until deep golden.
- 4Lower the heat and stir in the coriander, chilli and garam masala for a minute.
- 5Add the mutton with its stock and cook on medium high, stirring, until the liquid evaporates and the masala clings to the meat.
- 6Add the remaining pepper and curry leaves and roast on low, scraping the pan, until the mutton is dark brown and well coated.
Serve it like this
Pile onto a plate, scatter the crisp curry leaves on top and serve with parotta or ghee rice.
