Description
Pepper Mutton Gravy, also known as Mutton Pepper Curry, is a flavorful and aromatic South Indian dish made by slow-cooking tender mutton pieces in a rich blend of spices including roasted black pepper, fennel, and garam masala. This curry is known for its spicy, peppery taste balanced with the sweetness of coconut oil and caramelized onions, offering a hearty and comforting meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 500 grams Mutton
- 4 tbsp Coconut Oil
- 3 large Onions, peeled and sliced thinly
- 3 tbsp Ginger Garlic Paste
- 2 large Tomatoes, chopped finely
- ¼ cup Coriander leaves, chopped finely
Whole Spices
- 1 tsp Fennel seeds
- 2 tsp Fennel Seeds (for powdering with pepper)
- 1 piece Cinnamon
- 4 no Cardamom
- 2 no Cloves
- 1 sprig Curry Leaves
Powdered Spices
- 1½ tbsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 2 tsp Garam Masala Powder
- 1 tsp Turmeric powder
- 2 tsp Salt (to taste)
- 1½ tbsp Black Pepper (to be roasted and ground)
Instructions
- Spice Mix: Roast 1 tsp fennel seeds and 1½ tbsp black pepper in a small pan until golden and aromatic. Transfer to a blender and grind into a coarse powder. Set aside.
- Make Masala: Heat 4 tbsp coconut oil in a pressure cooker. Add whole spices—cinnamon, cardamom, cloves, fennel seeds, and curry leaves—and sauté for 1 minute to release their flavors into the oil. Add the thinly sliced onions and cook until they turn light golden brown. Mix in 3 tbsp ginger garlic paste and sauté well. Add finely chopped tomatoes and cook until they become mushy and well combined.
- Grinding: Take half of the sautéed tomato-onion mixture and blend it into a smooth puree. Return this puree back into the pressure cooker with the remaining masala. Add salt, red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix everything thoroughly to combine the spices well.
- Cooking Mutton: Add the 500 grams mutton pieces to the masala in the cooker. Sauté the mutton for 5 to 6 minutes, allowing it to absorb the flavors. Pour in 1 cup of water and stir well. Close the pressure cooker with its lid and cook on medium heat for about 5 to 6 whistles. After the whistles, lower the heat and simmer for an additional 5 minutes. Turn off the heat and let the pressure release naturally.
- Mutton Pepper: Once the pressure is released, open the cooker and check if the mutton is tender and fully cooked. Add the roasted and ground black pepper and fennel powder prepared in step one. Stir well to evenly distribute the peppery flavor. Finally, add the chopped coriander leaves and mix. Serve hot with rice or Indian bread.
Notes
- Adjust the amount of black pepper according to your spice preference.
- Using fresh coriander leaves enhances the aroma and taste of the curry.
- Ensure to pressure cook the mutton thoroughly to make it tender.
- This gravy tastes best when paired with steamed rice, chapati, or naan.
- You can substitute coconut oil with other vegetable oils if preferred, though coconut oil adds a distinct flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: South Indian
Keywords: Pepper Mutton Gravy, Mutton Pepper Curry, Spicy Mutton Curry, South Indian Mutton Recipe, Black Pepper Mutton