Spicy Mutton Pepper Fry Recipe – Authentic Kerala Style

Last Updated on 4 months by Neha Deshmukh

Spicy Mutton Pepper Fry Recipe – Authentic Kerala Style

Hey everyone! If you’re anything like me, you absolutely love a good mutton dish. And this Spicy Mutton Pepper Fry? It’s a total game-changer. I first made this a few years ago, trying to recreate a dish I’d had at a tiny restaurant in Kochi, and honestly, it’s become a family favourite ever since. It’s packed with flavour, beautifully tender, and has just the right amount of kick. Get ready to transport your tastebuds straight to Kerala!

Why You’ll Love This Recipe

This isn’t just any mutton fry. It’s a celebration of Kerala cuisine – bold, aromatic, and utterly delicious. The combination of spices is incredible, and the pepper really shines through. It’s surprisingly easy to make, even if you’re not a seasoned cook, and it’s perfect for a weekend feast or a special occasion. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 500 gms Mutton, cut into bite-sized pieces
• 1 tbsp Lemon juice
• ½ tsp Fennel powder
• ½ tsp Garam masala
• ½ tsp Turmeric powder
• 1 tsp Kashmiri chilli powder
• 2 tsp Coriander powder
• Salt to taste
• 2 medium Onions, thinly sliced
• ½ tbsp Crushed ginger & garlic
• 12-15 Shallots/pearl onions
• 1 tbsp + 1.5 tsp Crushed pepper powder (adjust to your spice preference!)
• Fresh Curry leaves
• 2 tbsp Coconut oil

Ingredient Notes

Let’s talk about these ingredients for a sec. They’re what really make this dish sing!

• Fennel Powder: This is a key ingredient in Kerala cooking, adding a lovely sweetness and aroma. Don’t skip it!
• Kashmiri Chilli Powder: This isn’t about heat; it’s about colour. It gives the dish a beautiful, vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores.
• Coconut Oil: Using coconut oil is traditional in Kerala cuisine and adds a distinct flavour. It really elevates the dish. If you don’t have it, you can substitute with vegetable oil, but coconut oil is highly recommended.
• Mutton: I prefer using shoulder or leg cuts for this recipe, as they become beautifully tender during pressure cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the mutton. In a bowl, combine the mutton pieces with lemon juice, fennel powder, garam masala, turmeric powder, Kashmiri chilli powder, coriander powder, and salt. Mix well and let it sit for at least 15 minutes – longer is even better!
2. Now, heat 1 tbsp of coconut oil in a pressure cooker. Add the sliced onions and brown them nicely. This is where the flavour base starts to build.
3. Add the marinated mutton, a generous handful of curry leaves, and 1 tbsp of pepper powder to the pressure cooker. Mix everything well and cook for 4-5 minutes, letting the spices toast slightly.
4. Pour in 1 cup of water, close the pressure cooker, and cook until the mutton is tender and the gravy has thickened. Usually, 4-5 whistles on medium heat does the trick.
5. While the mutton is cooking, let’s prepare the final flavour boost. Heat the remaining 1 tbsp of coconut oil in a separate pan. Add the shallots, crushed ginger & garlic, and curry leaves. Sauté until they turn golden brown and fragrant.
6. Add the remaining 1.5 tsp of pepper powder to the pan and fry for about a minute, until it releases its aroma. Be careful not to burn it!
7. Once the mutton is cooked, add the sautéed mixture to the pressure cooker. Roast on low heat for a few minutes, stirring constantly, until the gravy dries up and coats the mutton beautifully.
8. Finally, let the mutton pepper fry rest for at least 30 minutes before serving. This allows the flavours to meld together even more.

Expert Tips

• Don’t be afraid to adjust the amount of pepper powder to suit your taste.
• Browning the onions properly is crucial for developing a rich flavour.
• Roasting the mutton with the sautéed mixture is key to getting that lovely, dry pepper fry texture.
• Patience is a virtue! Letting the mutton rest after cooking makes a huge difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks. Marinate them in the same spices and follow the recipe as usual. My friend, Priya, swears by using jackfruit – it has a surprisingly similar texture!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a milder flavour, reduce the pepper powder to 1 tsp total. For a fiery kick, add an extra ½ tsp or even a whole tsp!
• Festival Adaptations: This dish is fantastic for Onam Sadhya or Eid celebrations. It’s a real crowd-pleaser.

Serving Suggestions

This Spicy Mutton Pepper Fry is incredibly versatile. It’s amazing with:

• Steaming hot rice
• Soft and fluffy appam
• Warm chapati or roti
• A side of raita to cool things down

Storage Instructions

Leftovers? Lucky you! Store the mutton pepper fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What cut of mutton is best for pepper fry? Shoulder or leg cuts work best as they become tender during pressure cooking.
• Can I use a regular pressure cooker instead of an Instant Pot? Absolutely! Just adjust the cooking time accordingly.
• How can I adjust the spice level of this dish? Reduce or increase the amount of pepper powder.
• What is the best way to serve this mutton pepper fry? With rice, appam, or chapati – it’s delicious with all three!
• Can this be made ahead of time? Yes, you can make it a day ahead and reheat it. The flavours actually develop even more overnight.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!