Photograph of the finished Mutton pepper fry

India · Cừu xào tiêu đen Pepper fry

Mutton pepper fry

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 lb
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking