MUTTON PEPPER MASALA RECIPE – Mutton Milagu Varuval – Varutha kari (2024)

To Pressure cook

• 1 kg Mutton tender baby goat or lamb
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 3/4 tsp Salt preferably kosher / kallu uppu
• 2 cups Water

To grind

• 3 tbsp Black pepper corn

Temper - Whole Garam Masala

• 1/4 cup Oil
• 3 small Bay leaf bay leaf, cinnamon, cloves, cardamom, black stone flower, star anise
• 3 small Cinnamon stick
• 3 each Cloves
• 3 each Cardamom
• 1 whole Star Anise
• 3 petals Black Stone Flower
• 1 tsp Cumin seeds

Saute

• 10 each Sambar Onion chinna vengayam/ pearl onion/ shallots - 10 (sliced)
• 1 cup Onion Periya vengayam, chopped
• 2 each Green chili slit open
• 1/2 cup Tomato chopped
• 1 tsp Ginger garlic paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chili powder
• 2 tbsp Coriander powder
• 20 leaves Curry leaves
• 2 tbsp Coriander leaves chopped
• 1.5 tsp Salt
• 1/4 c Oil - 4 tablespoons

• Wash mutton, rinse off all the blood and discard fat if any. Transfer the clean mutton pieces to a pressure cooker pan, add one teaspoon of ginger garlic paste, turmeric powder, salt and water. (Refer table -1) Pressure cook up to to 4 whistles, once done let the steam settle and keep this aside.

  

• In a mixer jar grind fresh black peppercorns to a coarse texture and keep this ready.

  

• Heat oil in a kadai, add in all the whole garam masala (bay leaf, cinnamon, cloves, cardamom, star anise, kalpasi & cumin seeds) Let them sizzle for few seconds.

  

• Add ginger garlic paste and fry along.

  

• Now add green chili, chinna vengayam(sambar onions) & periaya vengayam (big onions). Fry the onion over medium flame till translucent and slightly golden.

  

• Add the chopped tomatoes and cook till soft.

  

• Add turmeric powder, coriander powder, red chili powder, black pepper powder (just add 2 tsp) and salt.

  

• Let the masala blend well with the onion tomato mixture. Fry till the oil separates.

  

• Now add the cooked mutton along with the stock.

  

• Let this simmer for few minutes for the mutton to absorb all the masala.

  

• When the gravy thickens, add in remaining black pepper powder.

  

• Finally add some more curry leaves.

  

• Simmer until it thickens to a semi thick stage.

• Garnish with coriander leaves and serve!

  See Also

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• Mutton pepper fry is all ready to be served. They pair well with biryani, parotta or pulao. It also goes well with sambar sadam or rasam sadam.

• Wash mutton, rinse off all the blood and discard fat if any. Transfer the clean mutton pieces to a pressure cooker pan, add one teaspoon of ginger garlic paste, turmeric powder, salt and water. (Refer table -1) Pressure cook up to to 4 whistles, once done let the steam settle and keep this aside.

• In a mixer jar grind fresh black peppercorns to a coarse texture and keep this ready.

• Heat oil in a kadai, add in all the whole garam masala (bay leaf, cinnamon, cloves, cardamom, star anise, kalpasi & cumin seeds) Let them sizzle for few seconds.

• Add ginger garlic paste and fry along.

• Now add green chili, chinna vengayam(sambar onions) & periaya vengayam (big onions). Fry the onion over medium flame till translucent and slightly golden.

• Add the chopped tomatoes and cook till soft.

• Add turmeric powder, coriander powder, red chili powder, black pepper powder (just add 2 tsp) and salt.

• Let the masala blend well with the onion tomato mixture. Fry till the oil separates.

• Now add the cooked mutton along with the stock.

• Let this simmer for few minutes for the mutton to absorb all the masala.

• When the gravy thickens, add in remaining black pepper powder.

• Finally add some more curry leaves.

• Simmer until it thickens to a semi thick stage.

• Garnish with coriander leaves and serve!

• Mutton pepper fry is all ready to be served. They pair well with biryani, parotta or pulao. It also goes well with sambar sadam or rasam sadam.