Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Pepper Mutton Curry

As you can see with the recent recipes, the latest theme has been about Karthiks(my hubby) childhood memories of his moms cooking. With her visiting us, she has been making his favorite dishes and I am enjoying them too.

Diwali for non vegetarians usually start with a mutton dish. And this was my husband’s favorite Diwali breakfast – idli/dosa with pepper mutton curry. As you will see it is a great dish for those who crave hot food and pretty simple to follow.

Go ahead and try it may be it will become your favorite to as it has become mine.

Preparation Time : 45 minutes
No Of servings : 3-4
Spice Level : 4 out of 5

 Ingredients: 

  • Mutton : 500gms
  • Oil : 3 tbsp
  • Fennel seeds : 2 tsp
  • Onions: 1 (large) (chopped finely)
  • Tomatoes : 3
  • Ginger & Garlic Paste : 1 1/2tbsp
  • Black Pepper Powder : 1 tbsp (Freshly and coarsely ground)
  • Red chili powder : 2 tsp
  • Coriander Powder : 1 tbsp
  • Cloves : 3
  • Bay leaves : 1
  • Cinnamon sticks : 1 inch
  • Cardamom : 2
  • Coriander leaves : 2tbsp
  • Water : 2 cups
  • Salt : according to taste

Method Of Preparation :

  1. Clean and wash the mutton and keep it aside
  2. Heat oil in a pressure cooker add fennel seeds after it sputters.
  3. Add onions sauté well til it becomes translucent.
  4. Now add ginger and garlic paste sauté well till the raw smell goes off.
  5. Now add the washed mutton, turmeric powder mixt it all together.
  6. After that add tomatoes, salt, red chili powder and coriander powder.
  7. Mix it all together and add 2 cups of water. Pressure cook the mutton for 3-4 whistle.
  8. Once the mutton gets fully cooked. Remove it from heat and keep it aside.
  9. Now heat oil in a kadai add cloves, cinnamon stick and bay leaves.
  10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bay leaves, and curry leaves. After that add the  pressure cooked gravy in to it . Add the ground pepper powder. Boil it for a few minutes or till it comes to complete boil.
  11. If the gravy is little  watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
  12. Garnish it with coriander leaves.

8 Comments

  1. Omg, fingerlicking mutton curry,seriously irresistible.

  2. Mouth-watering Mutton and deliciously clicked.Luv the recipe.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Enjoy the Festivities with taste-filled delights,Safe and Delicious Memorable Moments – Regards, Christy Gerald

  3. Bookmarking thir one..Looks spicy and flavourful..

  4. I would like to know whether to use whole Black pepper or Peper power in Spicy Mutton curry

    • I’ve used black pepper powder in this recipe.

  5. Made the curry using the exact same quantities… but it came out red and not as shown in your picture.. what could be the reason? too much chilli powder? I had 1 kg mutton so i doubled the quantities… and i also felt 2 cups which amounts to 4 cups when doubled is too much for 1 kg mutton.. Pls help.. The curry, though red in colour came out fantastic though.. all loved it.. 😀

  6. I have jus started cooking… So all these doubts… U have used turmeric and curry leaves.. not mentioned in the ingredients… what is the quantity for both?

    • Hi shyma, Sorry about not mentioning that. Just 1/4 tsp of turmeric powder and 5-6 leaves of curry leaves.