My close friend who lives in Trichy always makes this dish whenever I visit her home. This is one of my favourite dishes. This is a delicious accompaniment for samabr sadham, mild pulao varieties and also for chappathies and parottas.
Mutton – ½ kilo
Coarsely ground Ginger- 1 tbsp
Garlic paste- 1 tbsp
Turmeric powder- half sp
Shredded coconut- 2 tbsp
Salt to taste
Curry leaves- 2 arcs
Finely chopped shallots [ sambar onions]- 200gm
Finely crushed tomato- half cup
Chilli powder - ½ tsp
Coriander powder- ½ tsp
Oil- 3 tbsp
Fry the following ingredients for a few seconds on slow fire until the aroma starts to float on the air:
Fennel seeds- 1 tsp, peppercorns- 1 tbsp, cloves-2, cinnamon- 1 “ piece
Clean the mutton and cut into small pieces.
Place them in a bowl along with the powders and ginger garlic paste with enough water.
Pressure cook the mutton to 2 whistles and further cook it on slow fire for 5 minutes.
Heat a pan and pour the oil.
Add the onions and fry them well.
Then add the tomatoes with the curry leaves and cook them until they are finely mashed and the oil oozes out.
Add the cooked mutton along with the water.
Add enough salt and mix well.
Cook them for a few minutes.
Grind the coconut with the fired ingredients to a fine paste.
Add this paste to the mutton and cook until it becomes thick gravy.
The delicious Pepper mutton is ready now!