MUTTON PEPPER FRY

Ingredients :

I kg Mutton; Chillie pwd 1 tbspn; Corriander pwd 2 tbspns; Turmeric pwd –1 tspn, Salt to taste, 2 sprigs of curry leaves; Ginger Paste – 1 tspn. Garlic paste 1 tspn.
For Seasoning:
1 tspn Mustard seeds; a sprig of curry leaves; 2 large Onions finely sliced; 4 green chillies – deseeded & cut lengthwise; 2” pc of ginger cut into matchstick size thin pcs. Oil 4-6 tbspns
Make a Powder of:
2 tbspns Pepper corns; 1 tbspn. Sombu – (broil the Sombu leave to cool add to the pepper corns & powder & keep)
For Garnish: Chopped Corriander leaves.

Method :

1. Wash mutton pcs put in pressure cooker add ginger/garlic paste, chillie pwd/corriander pwd/turmeric pwd/curry leaves & salt to taste - cook for ½ an hour on low flame ( i.e. once the steam starts escaping nicely from the cooker – put the stopper – lower flame to min & cook for ½ an hour) remove from heat & leave to depressurize on it’s own. (if
2. Take a kadai (wok) add oil – when oil is hot add mustard seeds and curry leaves – once the mustard seeds crackle add the finely sliced onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for 2 mins now add the cooked mutton & the soup – mix well & leave to cook till all the soup is absorbed & the fry is dry.