Mutton/ Lamb Pepper Fry | Mutton Chukka Recipe | Restaurant Style Mutton Pepper Fry

Dull, cold and dark days is what I have been seeing here and its been so cold that all I want to do all day is roll under the sheets and take a long peaceful nap but here I am planning to do a post that is a super hit at home. The pictures were taken in my camera (which I am missing a lot now :( ) and when it was hail and healthy. Somehow this post has been postponed for long now. 


Lamb pepper fry is packed with spicy, rich flavors and is super easy to prepare. It requires a good cut meat, you can use baby lamb shoulder / goat (mutton) for this recipe with/ without bones. Its a side to go along with rice/ chapatti but the way I love it is a kadai rice, where the left over masala is been tossed with rice and relished to the fullest. I got this recipe online and to my surprise this is one dish that I make every time I but lamb it is so good and something that you will end up doing again and again. 

Serves ~ 2 
Cook & Prep time ~ 20 mins
Recipe Source ~ Vah Chef

Ingredients

Mutton/Baby Lamb (shoulder) with/without bones - 250 gms
Onion - 1 big
Garlic - 4-5 pods
Turmeric powder - 1/2 tsp
Green chilli  - 5-6 slit
Salt - to taste
Oil - 1 tsp
Curry leaves - 2 springs
Whole spices - Jeera/cumin 1 tsp, cinnamon - 1 inch stick, Bay leaf - 2
Butter/ Ghee - 1 tsp 
Cumin/ Jeera powder - 1/2 tsp
Corriander powder - 1 tsp
Red chilli powder - 1/4 tsp
Pepper cons - 1 tsp
Lime/ Lemon juice - 2 tbsp

Method

• In a pressure cooker heat oil and add the whole spices - cinnamon  bay leaf, jeera as they start to release aroma add the onions, turmeric and let it caramelized it should take a minute. 
• To this add the lamb and mix well, add 1 cup water and close the lid and place the knob/weight and let it pressure cook for 4-5 whistles until well cooked, let the pressure gradually settle.
• In the meantime add the garlic pods, peppercorn and cumin/jeera and using a mixier / mortar/ pestle grind it coarsely. Heat a non stick pan with butter add the coarse paste and once it releases aroma add the curry leaves and green chilli, all the spices cumin, corriander, red chilli powder mix well and include the cooked lamb. If your mixture is watery let it cook on medium until it thickens or reaches the desired consistency. Drizzle with little lime juice 
• Serve hot with rice / chappati  

Cooks Wisdom 

- Lamb/ mutton can be replaced for this dish 
- Pressure cooker helps is cooking the meat soft, tender and quicker
- Using a wide bottom vessel helps in even cooking