Mutton Pepper Roast
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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
Ingredients
- 300 gm Mutton
- 1.5 tsp Salt (or as per taste)
- 1 tsp Turmeric Powder (Haldi)
- 1 Onion (large sized, sliced thinly)
- 3 Green Chilli (slit)
- 1 leaf Curry
- 2 tsp Ginger Garlic Paste
- 2 tsp Garam Masala
- 1 Tomato (chopped finely, large sized)
- 1 tsp Meat Masala (optional)
- 1 leaf Coriander (Dhania, chopped)
- 1 cup Water
- 8 slices Coconut (cm long)
For Roasting And Grinding
- 2 tbsp Peppercorn
- 1 tbsp Fennel Seeds (Saunf)
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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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Recipe Nutrition
Calories: 10kcal | Carbohydrates: 2g | Sodium: 1140mg | Sugar: 1g
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Akum Raj Jamir
Articles: 1533 Comments
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Such a tasty dish! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.