Mutton pepper fry

Method

1. 1 Simmer the lamb with turmeric powder, salt, and 250 ml of water for 45 minutes until tender.
2. 2 Grind the peppercorns into coarse pieces, not finely, because finely ground pepper powder will become bitter when it comes into contact with hot oil.
3. 3 Sauté shallots, ginger, and curry leaves for 8 minutes until the shallots are tender and sweet.
4. 4 Add the meat to the pan and stir-fry over high heat for 10 minutes, then sprinkle with crushed peppercorns in three layers to coat the meat with a rich peppery aroma.
5. 5 Sprinkle vinegar into a hot pan and stir-fry for 5 minutes until the liquid evaporates; since there's no coconut, the flavor will be more pepper and meat.

With an appliance

• Pressure cooker 50 min

  Replace step 1: simmer the lamb in a pressure cooker for 20 minutes at high pressure with 180 ml of water, then release the pressure naturally.