This recipe uses Mastercook Pepper to create a unique, spicy, and aromatic flavor that will wow your guests! It’s ideal for lunch or dinner with roti and rice
Servings - 10
Difficulty Level - Medium
Preparation Time - 2 Hours
Cook Time - 40 Mins
1 kg Mutton, curry cut
2 gm / ¾ tsp Turmeric Powder
8 gm / 1.5 tsp Salt
25 gm / 2 tbsp Ginger – Garlic Paste
10 gm / 1 tbsp Garam Masala
8 gm / 4 tsp Mastercook Peppercorns
8 gm / 4 tsp Fennel Seeds
500 gm / 5 medium Onions, thinly sliced
300 gm / 3 medium Tomatoes, chopped
5 green chillies, slit
20 gm / 1 inch ginger, cut into juliennes
20 gm / 2 tbsp Coconut pieces
25-30 Curry leaves, about 3-4 sprigs
Chopped Coriander for Garnish.
In a pressure cooker, add the mutton, along with just a splash of water, turmeric, salt and bayleaves
Pressure cook for 5-6 whistles, let the pressure dissipate naturally and discard the bayleaves. Set aside.
Roast the Mastercook pepper and fennel until browned and fragrant. Pound or grind to an almost fine powder.
In a pot or Kadai, heat oil. Add the curry leaves and once fried well, add the green chillies and saute for 1 minute.
Add the onions and coconut and saute until golden brown.
Add the ginger garlic paste and saute for 2-3 minutes until the raw smell dissipates (you will know when it starts to catch on the bottom)
Add the tomatoes and cook till mushy. Add the garam masala and saute for a minute.
Now add the cooked mutton with all the water.
Roast the mutton on high flame till the water has almost evaporated and the oil starts to release. Add the ginger juliennes.
Sprinkle all the pepper-fennel powder on top and mix well to combine.
Check for seasoning and garnish with coriander leaves.
Tips for Cooking
If you have mutton that takes either more or less time to cook, follow the method that is most appropriate to get it to a stage where it is just cooked through, not falling apart. This would either mean, just boiling it or pressure cooking for more than 5-6 whistles.
Do not add more than a splash of water to the mutton, it will release its own moisture.
The pepper and fennel must be browned very well. You should take it off only once the fennel is browned well. Keep the powder with a few small coarse bits, it adds depth and a nice peppery surprise to the dish.
You may be intimated to add the pepper fennel powder, but do add all of it, it will not overpower the dish.
Do not add too much oil in the beginning as the mutton has a good amount of fat already which will render out.