Kerala Pepper Mutton Curry
A spicy, meaty curry for the soul
(chopped up into curry sized pieces)
6 – 7
(crushed into a paste u2013 if you have ready paste, use 1 tbsp)
5 – 7
(crushed into a paste — if you have ready paste, use 1 tbsp)
large (chopped into small pieces)
(deseeded and slit in the middle)
The beauty of this dish is that in the cooking time it takes (almost 1.5 hrs) the mutton soaks in all the masalas so well that it doesn’t need to be marinated beforehand.
Wash the mutton pieces and keep aside (I like to apply a little salt and turmeric and then wash it off).
In a big wok/kadhai, put the oil, the first set of curry leaves, the ginger and garlic paste and onions. Fry this well till the onions are golden brown.
In the meanwhile, grind together the peppercorns and cumin seeds after roasting.
Add this along with the turmeric, coriander and garam masala powders and mix well till all the spices are well cooked.
Now, add the chopped tomatoes, a splash or two of the water, cover and cook till the tomatoes are soft.
Once that’s done, put in the mutton pieces and salt, and on medium heat saute till the mutton changes colour, then add the water, and cover the wok.
Let the gravy simmer for around an hour or so, or till the meat starts falling off the bone. (You can also do this in a pressure cooked for around 3 whistles – depending on your pressure cooked)
When the meat is cooked, check the consistency of the gravy; if you want it thinner, add some more water.
Simmer for 5 minutes more, temper with the green chillies and the second set of curry leaves in ghee and garnish with fresh green coriander leaves.
Serve hot with parothas or steamed rice and refreshing salad.