Sunday, August 9, 2015



Here am sharing a cooker recipe for mutton curry/mutton pepper recipe. An enticing Indian lamb recipe that will blow you away once it is cooked. I am can't stop enjoying this lamb recipe with one bite. My mom makes this peppery lamb recipe more often and i never let her try on any other varieties with lamb/goat /mutton. The lovely aroma and flavor of pepper and lamb combination make me hungry. This is a must try Mutton/lamb roast recipe that makes you crave for more. Hope you all will try this recipe with mutton/goat / lamb and let me know how it turns out for you.
mutton pepper roast mutton fry


Mutton / lamb                                 - 1 kg
Onion                                             - 3 nos, medium
Green chilly                                   - 4 nos
Tomato                                           -1, big, sliced
Ginger, Garlic crushed                  -2 tbsp
Fennel seed powder(perum jeerakam)   -1 tsp
Turmeric powder                                 -1 tsp
Coriander powder                               -3 tsp
Red chilly powder                               -1 tbsp
Pepper powder                                   -3 tsp + 1 tsp
Oil (preferably coconut oil)
Curry leaves
Coriander leaves
Small onions / Shallots


  • Heat coconut oil in a cooker and when hot, add sliced onion to it.
  • Saute for a while and then add green chilies, crushed ginger garlic and perum jeerakam powder (fennel seed powder).
  • Again saute for few minutes and add sliced tomato.
  • Saute for few minutes or until tomato becomes mushy. Once done, add the cleaned mutton along with turmeric powder, coriander powder, chilly powder, pepper powder, and salt.
  • Mix well and close the lid.
  • After 4 whistles switch off the flame, let it stay for few minutes.
  • Now heat oil in a frying pan and saute few sliced small onions(shallots) and when done fry some curry leaves and coriander leaves and add the cooked mutton to it along with the gravy.
  • Cook until the gravy becomes thick. Stir occasionally.
  • Finally, when the gravy becomes thick,  add some pepper powder and mix well.
  • Serve hot with ghee rice, chapati or dosa.

No comments: