Mutton Pepper Fry, a spicy version of mutton fry which is primarily cooked with lot of black pepper powder and roasted over low flame until dry. This dish is mostly served as a starter or as a side!
Take tender boneless mutton in a pressure cooker base.
Add chopped onion, tomatoes, ginger garlic paste, black pepper powder, red chili powder, coriander powder, turmeric powder, salt & water.
Seal the cooker and put the weight. Pressure cook up to 5 whistles and turn it off!
Once the pressure settles, open the cooker and simmer until the gravy thickens.
For Garnish
Heat ghee in a pan.
Fry the broken cashews until golden, remove and set aside.
In the same pan, fry the curry leaves with whatever ghee left in the pan. Once it turns crisp, remove and set aside.
For Roasting Mutton
Transfer the simmering mutton base to a iron kadai or wok.
Simmer and slow roast the base until most of the liquid is absorbed.
Add roasted cumin powder and some more of the black pepper powder and roast again over low flame until all the liquid is absorbed.
Patience is the key here, slow roast the mutton until its turns dry. The dish will gets its dark color shade from slow roasting in an iron pan and also from the coarse ground black pepper powder
Add the fried cashews and curry leaves at this stage, give it a quick toss and turn it off.