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Peppery Mutton Roast

Ingredients

  • Mutton pieces – ½ kg
  • Onion – 2 (sliced)
  • DH Ginger Garlic Paste – 1½ tbsp
  • DH Turmeric Powder – ¼ tsp
  • DH Pepper Powder – 1 tbsp
  • DH Chilli Powder – ½ tsp
  • DH Garam Masala Powder – ¾ tsp
  • DH White Vinegar – 1 tsp
  • Whole peppercorns – 1 tsp
  • DH Fennel (saunf / perinjeerakam) – ½ tsp
  • Curry leaves – 2 sprigs
  • Coriander leaves – 1 sprig
  • Coconut oil – 3 tbsp
  • Salt – to taste
Cook the mutton pieces with salt, a pinch of turmeric powder and half a spoon of vinegar. Heat oil in a thick bottomed pan. Splutter whole peppercorns and fennel seeds. Add curry leaves, onions and ginger-garlic paste. Sauté well. Add all the dry masala powders, vinegar, salt and mix well. Add the mutton pieces and fry for 2 minutes. Add one cup of water, reduce heat to a minimum and let the gravy reduce till it coats the mutton pieces. Add chopped coriander leaves, half a teaspoon of coconut oil, close with a lid and keep aside for a few minutes. Serve hot with paratha/chappathi/ appam.
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