Description
A Chettinad region specialty stir-frying soft-boiled mutton with massive coarse black pepper, curry leaves, and onions until moisture is gone.
Restaurants serving Mutton Pepper Fry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Onion
- Garlic
- Ginger
- Black pepper
- Fennel
- Cloves
- Cinnamon
- Curry leaves
- Salt
- Coconut oil
Instructions
- Boil bone-in (or boneless) mutton with turmeric and a little water in a pressure cooker until soft. Coarsely crush massive black pepper, fennel, cloves, cinnamon.
- Heat coconut oil in a pan, fry curry leaves, onions, garlic-ginger until caramelized.
- Add boiled mutton, toss in massive coarse spices, stir-fry on high until moisture completely evaporates and meat surface turns dark and crispy to finish.
Learn more Spice, substitutes, tips
Key spices
Intense stimulation of coarse black pepper and sweet aroma of fennel
Substitutes at Japanese supermarkets
Beef (not eaten in India but exquisite as Beef Pepper Fry)
Pairing
Parotta、Cold beer
Trivia
[Hardcore] A dish to enjoy the 'tingling stimulating heat' of black pepper to the limit, not chili heat. Since South India, especially Chettinad, was a spice trade hub, many dishes use pepper luxuriously.
Eating tips & etiquette
[Unique Eating] When your tongue is numb from black pepper, wash it down with sweet Chai or cold beer, entering an infinite loop of heat and pleasure!
Allergen
Mutton