Kerala Style Mutton Pepper Fry

• Gluten free
• Paleo

• Meat

  • 1 kg Mutton

• Produce

  • 1 powder tsp Chilli
  • 1 powder tbsp Coriander
  • 1 1/2 crushed tbsp Garlic
  • 1 1/2 crushed tbsp Ginger
  • 1 Green chili 3 numbers
  • 2 cups Onion, small

• Condiments

  • 5 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 powder tsp Aniseeds
  • 1 tbsp Black pepper, whole
  • 2 tsp Garam masala
  • 1 powder tbsp Pepper
  • 2 Salt
  • 1 powder tsp Turmeric

• Oils & Vinegars

  • 1 Vinegar

• Frozen

  • 2 leaves sprigs Curry
  • 2 Curry leaves numbers, sprig

• Liquids

  • 1/4 cup Water

Found on alittlebitofspice.com

Description

Ingredients

• Mutton1 kg
• Turmeric powder1/2 tsp
• Ginger (crushed) 1/2 tbsp
• Garlic (crushed) 1/2 tbsp
• Pepper powder1 tbsps
• Garam masala1 tsp
• Salt
• Lemon juice11/2 tbsps
• Water1/4 cup
• Small Onion2 Cups
• Green chili3 numbers
• Curry leaves2 sprigs
• Ginger (crushed) 1 tbsp
• Garlic (crushed) 1 tbsp
• Chilli powder1 tsp
• Turmeric powder1/2 tsp
• Coriander powder1 tbsp
• Garam masala1 tsp
• Aniseeds powder1 tsp
• Whole black pepper1 tbsp
• Vinegar (optional) 1 1/2 tsps
• Curry leaves numberssprig 2
• Salt

Directions

• Marinate the cleaned mutton pieces with the ingredients listed under marination. Keep it aside for 30 minutes. Pressure cook it up to 4-5 whistles or until mutton is done. It varies  a bit based on the meat.
• Slice small onion. Slit green chilly lengthwise.  Heat oil in a pan. Saute onion, green chilly, curry leaves and salt. Adding salt, helps the onion to get cooked fast.
• Grind ginger and garlic into a fine paste. Once onion turns brown, add ginger garlic paste. Saute well.
• Crush the whole black pepper. Add it along with turmeric powder, chilli powder, coriander powder, garam masala and aniseeds powder.  Saute well till the aromatics release the flavor.
• Add the cooked mutton. Adjust salt and add vinegar if you need more sourness.
• Cook for around 10 minutes or until the consistency you desire. It can be made as a dry or as a semi gravy. I made it as semi gravy.
• Enjoy with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.