3smallBay leafbay leaf, cinnamon, cloves, cardamom, black stone flower, star anise
3smallCinnamon stick
3eachCloves
3eachCardamom
1wholeStar Anise
3petalsBlack Stone Flower
1tspCumin seeds
Saute
10eachSambar Onionchinna vengayam/ pearl onion/ shallots - 10 (sliced)
1cupOnionPeriya vengayam, chopped
2eachGreen chilislit open
1/2cupTomato chopped
1tspGinger garlic paste
1/2tspTurmeric powder
1/2tspRed Chili powder
2tbspCoriander powder
20leavesCurry leaves
2tbspCoriander leaves chopped
1.5tspSalt
1/4cOil - 4 tablespoons
Instructions
Wash mutton, rinse off all the blood and discard fat if any. Transfer the clean mutton pieces to a pressure cooker pan, add one teaspoon of ginger garlic paste, turmeric powder, salt and water. (Refer table -1) Pressure cook up to to 4 whistles, once done let the steam settle and keep this aside.
In a mixer jar grind fresh black peppercorns to a coarse texture and keep this ready.
Heat oil in a kadai, add in all the whole garam masala (bay leaf, cinnamon, cloves, cardamom, star anise, kalpasi & cumin seeds) Let them sizzle for few seconds.
Add ginger garlic paste and fry along.
Now add green chili, chinna vengayam(sambar onions) & periaya vengayam (big onions). Fry the onion over medium flame till translucent and slightly golden.
Add the chopped tomatoes and cook till soft.
Add turmeric powder, coriander powder, red chili powder, black pepper powder (just add 2 tsp) and salt.
Let the masala blend well with the onion tomato mixture. Fry till the oil separates.
Now add the cooked mutton along with the stock.
Let this simmer for few minutes for the mutton to absorb all the masala.
When the gravy thickens, add in remaining black pepper powder.
Finally add some more curry leaves.
Simmer until it thickens to a semi thick stage.
Garnish with coriander leaves and serve!
Mutton pepper fry is all ready to be served. They pair well with biryani, parotta or pulao. It also goes well with sambar sadam or rasam sadam.