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Mutton is a protein which is pretty expensive and as it is a red meat, eating it daily is also not recommended. However once in a while, one can indulge and while doing so remember to buy the best quality meat for the maximum taste. You can now Order Premium Quality Meat Online using oneapp. Download the app now.

Today I am sharing an easy-peasy, yet a very tasty recipe. The name of the recipe is mutton pepper roast. So do try sometime at home and do not forget to share your experience at the comment box below.

Ingredients :

Mutton – 1 kilo (Chops)

Onions – 5 to 6 medium sized, cut into roundels

Green Capsicum – 5 cut into roundels

Tomatoes – 3 to 4 medium sized cut into roundels 

Green Chillies – 8 to 10 slitted 

Salt & Sugar for seasoning

Freshly Crushed Black Pepper – 2 to 3 tbsp

Ginger-Garlic Paste – 1 tbsp

White Oil – 2 Cups

Whole Dried Garam Masalas :

Whole Dried Red Chillies – 4 pcs

Black Peppercorn – 10 pcs

Green Cardamom – 6 pcs

Black Cardamom – 2 pcs

Dried Bay Leaves – 4 pcs 

Cinnamon Stick – 2 pcs

Mace – 3 to 4 strands

Star Anise – 2 big pcs

Procedure :

  1. Marinate the mutton pieces with the ginger garlic paste and some salt. Leave it for 2 hours.
  2. In a pressure cooker, add in all whole dried garam masalas and the marinated mutton pieces. Sprinkle some salt. Submerge these in water. Let the pressure cook until it’s tender. 
  3. Now take a fry pan. Heat some white oil to shallow fry.
  4. Start frying in separate batches of the roundels of onions, tomatoes and capsicum with a sprinkle of salt. Keep in mind not to over cook them. Do not turn them mushy. 
  5. Now keep them separately. 
  6. Fry the slitted chillies too. Keep them aside. 
  7. Now as the pressure releases on its own, open the cooker. Strain the mutton pieces. Save the mutton stalk. 
  8. Take the same pan. Add in some more oil and heat it. 
  9. Now shallow fry the mutton chops till they get a beautiful golden brown charred  on each side. 
  10. Once done, add in the fried roundels of onions, tomatoes and capsicum along with the chillies. Sprinkle some salt. Add in the freshly crushed black pepper powder. Mix everything quickly on high flame. 
  11. Add in some stalks and mix them. 
  12. Now check the seasoning once it starts bubbling. 
  13. It is more like a semi dry fry with oil coming out from the edges. Once the oil starts coming out after reducing the stalk, add some more black pepper and mix well. 

Serve hot with Pilaf, Basanti Pulao, Fried Rice, Butter tossed Rice, Burnt Chilli Garlic Rice, Parantha, Luchi & Rumali Roti. 

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