Mutton Pepper Roast

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4.34 from 3 votes

About Mutton Pepper Roast

Mutton Pepper Roast is a classic South Indian dish known for its bold flavors and irresistible aroma. Tender pieces of mutton are roasted and cooked to perfection in fragrant coconut oil, infused with peppercorns and a handful of basic spices that bring out the meat’s natural richness.
This spicy and flavorful mutton recipe stands out for its simplicity and depth of taste, making it an ideal side dish for both lunch and dinner. Each bite delivers a satisfying warmth, thanks to the pepper and green chillies, making it a must-try for lovers of robust, traditional South Indian cuisine.
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Recipe Time & More

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Served AsDinnerLunch
Calories 10 kcal
Servings 3

Ingredients
 

For Roasting And Grinding

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Instructions
 

  • Dry roast the coconut slices till golden and keep aside.
  • Take the Pressure cooker, add the mutton, salt, water and pressure cook for 10 mins and turn off the heat. Let the pressure release by itself.
  • In a pan dry roast the fennel and peppercorns for 2 mins and coarsely grind them. Keep aside.
  • Heat oil in a pan and add in onions, curry leaves, green chillies and saute till onion turns soft.
  • Add in ginger garlic paste and saute for a min. Add the tomatoes and cook that till mushy.
  • Add the cooked mutton along with its water if any and cook this on medium heat for 5-10 mins.
  • Add the garam masala powder and meat masala powder and continue to roast for another 5 mins. Continously stir in between the roasting.
  • Add in the grounded spice powder, mix well and roast for another 5 mins on medium heat and let the water evaporates completely.
  • Add the coriander leaves, roasted coconut, give a quick stir and take off the heat.

Recipe Notes

Additional Tips

  • For extra depth of flavor, dry-roast whole peppercorns and coarsely crush them just before adding to the mutton—this intensifies the peppery kick and aromatic profile of the dish.
  • If you prefer a slightly tangier taste, squeeze a few drops of fresh lime juice over the mutton just before serving, or stir in a teaspoon of tamarind pulp during the last few minutes of cooking.
  • To achieve the signature South Indian crunch, add a handful of fried curry leaves and thinly sliced, crispy shallots as a garnish right before serving.
  • Leftover Mutton Pepper Roast can be used as a filling for parathas or sandwiches; reheat gently and add a splash of coconut milk to keep the meat moist.
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Please appreciate the author by voting!

4.34 from 3 votes

Recipe Nutrition

Calories: 10kcal | Carbohydrates: 2g | Sodium: 1140mg | Sugar: 1g

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Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

Articles: 153

3 Comments

4.34 from 3 votes

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