Coorgi Mutton Pepper Fry
September 12, 2010
I have this one from my late mother-in-law's recipe book. She was very organized about taking down recipes from a variety of sources and keeping them in a notebook. I never met her, but I think of her every time I make this. It comes from the Coorg region of Karnataka, in India, where black pepper and other spices abound, along with coffee estates.
Ingredients
- 2 lbs mutton, leg or shoulder, cut into bite sized pieces
- 1/4 tsp turmeric, ground
- Salt
- 2-3 tbsp vegetable oil
- 3 dried red chillies
- 1/2 pod garlic, peeled and chopped
- 1" ginger, peeled and chopped
- 2 tbsp whole black pepper
- 1 tsp cumin seeds
- 2 tbsp vinegar
Preparation
- Mix the mutton with the turmeric and salt and boil in about 2 quarts of water for about 20 minutes. Drain and reserve the mutton.
- Combine all the ingredients of the pepper masala, and grind it till it forms a coarse paste.
- Heat the oil in a large pan on medium. Add the ground masala, and fry it thoroughly, about 3 - 5 minutes.
- Add the mutton, and fry, stirring thoroughly till well browned. Serve hot with rice.