Easiest Pepper Mutton Fry | Pressure Cooker Mutton Fry

Once you try this simple Pepper Mutton Fry recipe and realise how quick and easy it is to make at home, I promise you’ll wonder where it has been all your life. It’s got the most tender and juicy pieces of mutton, a freshly ground spice mix that really enhances the flavor, and the most beautiful aroma of curry leaves.

The entire recipe comes together in under 30 minutes in the pressure cooker, but don’t let that fool you. It’s a super delicious and aromatic dish that you’ll want to eat again and again. My favorite way to serve this dish is with crispy malabar parottas, but you can also serve it with ghee rice, jeera rice, naan, or even plain rice for something lighter and quicker.

Pepper Mutton Fry Ingredients

Mutton: Boneless mutton pieces work best here. I have used shoulder pieces as they stay juicy until the end, but you can use any cut that’s available to you

Aromatics: Thinly sliced onions, lots of ginger-garlic paste, and green chillies make for a flavorful and aromatic base for this mutton fry recipe

Oil: I have used coconut oil for its distinct South Indian flavor and aroma. You can use any neutral-flavored oil or even ghee for this recipe. It will taste slightly different, but still delicious

Whole spices: Cumin (jeera), fennel (saunf), coriander seeds, whole peppercorns, stone flower (patthar phool), clove, cinnamon are used in the spice mix as well as the cooking process

Turmeric: turmeric powder adds a color to the dish

Lemon juice: for freshness and tang

Curry leaves: a handful curry leaves add a freshness, earthy flavors, and aroma typical to South Indian dishes

Coriander leaves: Freshly chopped and used as a garnish to add the perfect fresh finishing touch

Richa’s Top Tips

• I would highly recommend making and using a freshly ground masala for the best flavor and aroma in this mutton pepper fry recipe. But you can replace it with store-bought garam masala in a pinch.
• Use freshly-milled, good-quality black peppercorns for this recipe as that is what delivers the most amount flavor
• Frying onions is the only time consuming step in this recipe and I would not recommend skipping it. Caramelised onions impart a mildly sweet flavor that truly helps balance out the heat from the pepper
• This recipe can be quite hot. Feel free to reduce the amount of black pepper if you have a lower spice tolerance

Frequently Asked Questions

Storage Tips

• Fridge: Allow the dish to cool completely and then store in an airtight container in the refrigerator for about 3 to 4 days.
• Freezer: This dish can be frozen for up to a month, but it will dry up slightly. Simply thaw overnight in the fridge and then reheat as usual.
• Reheat: You can reheat this dish on the stovetop or in the microwave on gentle heat until heated through. Add in a splash of water if the dish feels like it’s become too dry

Serving Ideas

• Malabar Parottas with the soft, flaky and crispy textures make the best accompaniment to soak all of that masala and tender mutton pieces.
• Ghee rice, jeera rice, or plain steamed rice also work really well with this mutton pepper fry if you want a quicker side
• Serve with a side of kachumbar style salad to make the meal more wholesome
• A raita and some fried papadums also make for great accompaniments with this dish especially if you’re eating it with rice

Customisation Ideas

• Replace the mutton with chicken, lamb, pork, or any other protein of your choice. Just make sure to adjust the cooking time accordingly
• You can also make this dish vegetarian by using paneer or mushrooms. If you’re making it veg, simply cook it in the pan and adjust the cook time
• Feel free to add a few veggies like carrots, bell peppers, etc. for added texture and nutrition

This easy mutton fry recipe is so delicious that you simply just cannot have once. I made it three times in the past week itself, and believe me, none of us are bored of it yet.

If you make this recipe, do send pictures over on my IG @my_foodstory. It’s always so nice seeing your recreations.

This article was researched and written by Urvi Dalal.