Рецепт Mutton pepper fry / மட்டன் மிளகு பிரட்டல்

by Shanthi Muthuvel

Written by: 7aumsuvai  Mutton pepper fry /mutton milagu pirattal, is a pepper flavour boneless mutton fry recipe, which goes well with white rice, roti and parotta.  Ingredients:Serves 3 to 4 1/2 kg - Mutton (boneless)(fine pieces)15 no's - Small onion/shallots(chopped)1 tsp - Ginger garlic paste1/4 tsp - Turmeric powder1 tsp - Red chili powder1 to 2 tsp - Coriander powder1/2 tsp - Garam masala powder1/2 tsp - Cumin powder1 to 2 tsp - Pepper powder(freshly ground)8 to 10 no's - Fresh curry leaves (for sautéing)Fresh curry leaves +coriander leaves for garnishingSalt to taste2 to 3 tbsp - Sesame oil Preparation method:Wash the mutton thoroughly with turmeric powder and lemon juice. Pressure the washed mutton with turmeric powder, ginger garlic paste, required salt, a tsp of sesame oil and enough water for 8 to 10 whistles or until soft. Set this aside.Heat sesame oil in a pan, add small onions/shallots along with curry leaves,  saute it with a pinch of salt, until they are slightly brown in color. Followed by ginger garlic paste, saute until raw smell goes.Now add the cooked mutton along with 1 or 2 scoops of mutton water(gives Nice flavour to the dish), turmeric powder, red chili powder, coriander powder, garam masala powder and cumin powder, saute well for 2 to 3 minutes until the raw smell of masala goes away.Once the water has evaporated, add the freshly ground pepper powder and salt, mix well. Cover with a lid and cook for 5 to 8 minutes. Finally add chopped curry leaves and coriander leaves, mix well and leave it open, continue to cook for few more minutes or until the oil oozes out. Notes:Cooking time for mutton is depends on the goat(I have used baby goat which cooked within 3 whistles). If you are using older goat then you may have cook for 5 to 10 whistles.Just cook for 5 whistles and then check, if it is not done. Again cook it for another 3 to 4 whistles accordingly.You may increase or decrease the quantity of pepper powder as per your spice level.Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.Marinating mutton (for atleast 30 mins)is very important to get soft and juicy mutton.Always wash mutton with lemon juice once or twice in order to avoid the stinky smell from mutton (kavuchi smell).