Pepper Fried Mutton Curry
Coconut and Pepper Fried Mutton, Kerala Style
Recipe type: Main
Cuisine: Indian
  • 6-7 cardamom pods
  • 7-8 cloves
  • 2.5 inch cinnamon stick
  • 1 kg goat or lamb meat, cubed
  • 6 cups of water
  • 5 tablespoons of powdered coriander seeds
  • .5 to 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • ¼ of a coconut, thinly sliced and then cut into 1.5 cm peices
  • salt to taste
  • ¼ cup oil (I absolutely love the taste of coconut oil in this dish for the authentic flavour but you can use vegetable oil as well)
  • 8  sliced onions (about 2.5 cups)
  • 8 tomatoes, quartered
  • 2.5 full pods of garlic, cloves peeled and crushed (about 5 tablespoons)
  • 4 sprigs of curry leaves, leaves removed
  • 2 tablespoons od black pepper - coarsely cracked
  1. In a heated skillet or kadhai, toast cardamom, cloves and cinnamon carefully without burning. Grind coarsely with a mortar and pestle or with a spice grind.
  2. In a large pot, combine the mutton with water, coconut pieces, turmeric, chilli and coriander powders. Season with salt, bring to a boil and cook uncovered for 20 to 30 minutes till the meat is tender. At this point you will have 2 to 3 cups of water remaining in the pot.
  3. Heat oil in a large kadhai, add in the onions and cook till lightly browned. Add the curry leaves and garlic and cook for a couple of minutes. Throw in the tomatoes and stir fry till soft and the skin starts to wrinkle. Add in the mutton along with the water and simmer till the water reduces to a thick gravy of the consistency you desire. (Sometimes I reduce the water that I add to the mutton while boiling and then stir fry the mutton till the water/stock all but disappears and meat starts frying in the oils, at others (like this time) I just reduce the water till I get a thick gravy that can coats the rice we eat this with. The drier preparation goes well with breads like appam, porotha, roti or even sliced white bread)
  4. Add the cracked pepper and saute for a couple of minutes before adding in the ground spices and sautéing till well blended.
Recipe by Bombay Chowparty at