PEPPER MUTTON MASALA

In this dish mutton pieces are cooked and roasted with pepper and spices. It has a very distinct flavour. Pepper mutton masala goes very well with paratha / phulkas / dal rice.

Serves : 6

INGREDIENTS

• 1 kg mutton (shoulder if you prefer soft or leg for chewy meat)

• 3 tbsp ginger - garlic paste

• 3 - 4 onions

• 2 handsful coriander leaves

• 1 green chilly

• 1 tbsp whole pepper / 1/2 tbsp pepper pd or to taste

• Salt to taste

• 1/4 turmeric pd

• 2 tsp coriander pd

• 3 cardamom

• 3 cloves

• a small piece of cinnamon

• 3 bay leaves (optional)

• 2 - 3 tbsp oil

METHOD

1. Clean and wash mutton.

2. Grind together coriander leaves, green chilly, whole pepper / pepper powder, cinnamon, cloves, cardamom and salt.

3. Heat oil in a pressure cooker add bay leaves fry onions golden brown add ginger garlic paste saute it.

4. Add turmeric pd, coriander pd, ground green masala and mutton and roast it well till it completely dries up.

5. Add 2 cups of water and pressure cook for 15 -20 min or till done on slow flame.

6. Open the lid when the pressure releases.

7. If the gravy is too runny then dry it up to semi thick gravy.

8. Taste the salt and chilly.

9. You can squeeze 1/2 a lime (optional )

Serve hot with paratha / phulkas / rice and onion salad

NOTE :

You can reduce the qty of pepper if you don't want it very spicy.

You can add more pepper if you prefer spicy.

You can also add a tbsp of soya sauce to get a black colour gravy but soya sauce is little salty so watch on your salt.