Mutton Pepper Fry
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Mutton Pepper Fry is a fiery and intensely aromatic South Indian stir-fry that is a staple of Chettinad and Andhra cuisines. This recipe features tender lamb pieces tossed in a robust and dry masala made with freshly crushed black peppercorns and aromatic curry leaves. Unlike spicy chili-based curries, this dish derives its heat primarily from the pungent kick of black pepper. Its taste is bold, savory, and incredibly satisfying, with a rustic and earthy appeal. This dish is an excellent side for rice and dal or a perfect appetizer. Best served hot with fresh lemon and raw onions.
Ingredients
Cooking Instructions
Tips & Secrets
- Using freshly crushed peppercorns instead of store-bought powder is the secret to achieving the authentic sharp heat.
- Coconut oil is crucial for providing the traditional South Indian aroma that defines a professional Pepper Fry.
- The fennel seeds provide a subtle professional sweetness that perfectly balances the sharp pungency of the black pepper.
- Sautéing the masala until it's completely dry ensures that the flavors are concentrated and professional-looking.
Nutritional Information(Per 150g)
360 kcal
28g
26g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.