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Mutton Pepper Varattu (Roast)

It took me a while to discover a reliable source for mutton. After experimenting with a few options, I found that while some places had good-quality meat, the strong and unpleasant smell was a turn-off.
Finally, I was satisfied with the batch I obtained last time, and that's when I decided to prepare Mutton Pepper Varattu. I had been eager to try out this recipe for quite some time.
Despite using basic ingredients, this recipe delivers an impeccable flavor. If you appreciate meat dishes generously coated in masala, roasted to a deep color, and featuring the perfect blend of spices that accentuate the flavor of black pepper, then this dish is tailor-made for you!
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Course Appetizer, Main Course
Cuisine Indian
Servings 0

Ingredients
  

  • 500 gms Mutton (cut into medium size cubes and cleaned)
  • 1 tbsp Lemon juice
  • 1/2 tsp Fennel powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 2 tsp Coriander powder
  • 2 medium Onions (sliced)
  • 1/2 tbsp, each Crushed ginger & garlic
  • 12-15 Shallots/pearl onions (sliced)
  • 1 tbsp + 1.5 tsp Crushed pepper powder (refer notes)
  • Curry leaves
  • Salt
  • 2 tbsp Coconut oil

Instructions
 

  • Marinate cleaned mutton pieces with lemon juice, fennel powder, garam masala, turmeric powder, kashmiri chilli powder, coriander powder and salt.
  • Heat 1 tbsp oil in a pressure cooker. Add sliced onions and cook till it browns.
  • Add marinated mutton pieces, curry leaves and 1 tbsp crushed pepper powder. Give a good mix and cook on low flame for 4-5 mins. Add 1 cup water and bring it to boil.
  • Pressure cook the mutton till it's done and the gravy is thick. Refer notes.
  • Heat 1 tbsp oil in a wide pan. Add sliced shallots, crushed ginger & garlic and curry leaves. Cook till it browns.
  • Add 1.5 tsp crushed pepper powder and fry for a min.
  • Add cooked mutton along with the gravy and give a good mix. Cook on lowest flame for 7-10 mins until the gravy is almost dried and mutton is roasted well.
  • Switch off the flame and let the curry rest for half an hour or so for the flavors to settle in. Serve hot with rice, appam, chapathi etc;

Notes

  1. I have used 1 tbsp + 1.5 tsp Crushed pepper powder. However, if you like you can use up to 2 tbsp pepper powder. Try to use freshly crushed pepper powder for more flavor.
  2. Pressure cooking time may vary depending on the type of mutton you use. This is what I do usually. Cook the mutton on full flame till the first whistle comes. After that, reduce the flame to low – medium and cook for 10-12 whistles. Switch off and let the pressure drop naturally. Open the cooker and see if it's done. If not, pressure cook again and make sure to add more water, if required, for the second time.
  3. I strongly recommend using coconut oil for this recipe. Also, if you like you can add coconut bits (thengakothu). Add it along with mutton pieces.
  4. The dish tastes better on the second day. 
Keyword Mutton Pepper Varattu (Roast)
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