Indian cuisine · Meat & Kebab

Mutton Pepper Fry

Kerala-style lamb cubes dry-fried with coarsely crushed black pepper and curry leaves.

Ingredients · for 4 servings

• 800 g lamb shoulder (cubed)
• 2 tbsp black peppercorns
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 3 onions
• 20 curry leaves
• 2 green chilies
• 1 tsp fennel seeds
• 1 tsp garam masala
• 4 tbsp coconut oil
• Salt

Instructions

1. Cut the lamb into 3 cm cubes, mix with turmeric, the ginger-garlic paste and 1 tsp salt, and simmer covered with 250 ml water for 35 min. until tender.
2. Coarsely crush the peppercorns in a mortar – the grains should still be visible as pieces – and briefly crush the fennel seeds along with them.
3. Cut the onions into fine strips and slice the green chilies lengthwise into strips.
4. Heat the coconut oil in a wide pan, let the curry leaves and chilies sizzle for 30 sec., then fry the onions for 10 min. until golden brown.
5. Add the cooked lamb with the remaining braising liquid and fry uncovered over high heat for 12–15 min. until the liquid has evaporated and the cubes show browned patches.
6. Sprinkle in the crushed pepper and garam masala, toss for 2 min. and serve hot with parotta or rice.