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Savoury Pepper Mutton

1 kg mutton, cleaned,washed and chopped into bite-size pieces
3/4 teaspoon black peppercorns
2 tablespoons oil
For the marinade
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
5 teaspoons ginger-garlic paste
1 maggi vegetable stock cube, with onion
To be ground to a paste
7 fresh curry leaves, washed and torn
1 cup chopped onions
1/2 cup chopped fresh tomatoes
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
3 tablespoons tamarind pulp

Marinate the mutton in the marinade and keep aside for an hour.

Heat 1 tbsp of oil in a skillet. Add the mutton pieces and saute briefly.
Set aside.

Heat the remaining 1 tbsp of oil in the skillet.
Add the ground paste and stir-fry until the oil floats on the top.
Add the sauteed mutton and stir-fry for 10 minutes.
Stir in 1 cup of warm water and the stock cube and bring to a boil.

Reduce flame to medium heat and stir-cook until the water evaporates, the stock cube completely dissolves and the mutton is well coated with the masala.
Stir in pepper and serve hot
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