This Kerala style Mutton Pepper fry has good pungency of black peppercorns with creaminess of coconut milk that gives richness to the dish. Goes well with roti, rice, appam or even Dosa. Here Chef Gaurav Chawla is presenting the Mutton pepper on the bed of crostini that has buttery coriander rub crust with juiciness of Mutton chunks . Relish these flavours anytime in family parties or get togethers.
MUTTON PEPPER FRY
- Mutton (Boneless) - 120 gms
- Mustard seeds - 1/2 tsp
- Dry red chili (whole) - 2 nos.
- Desi ghee (Clarified butter) - 1 tblspn
- Onion (thin sliced) - 2 nos.
- Black pepper (crushed) - 1 tblspn
- Curry leaves - 8 to 10
- Coconut milk - 2 tblspoon
- Salt to taste
CURRY LEAF BRUSCHETTA
- Garlic Bread - 1/2 loaf
- Butter (softened) - 1 tblspn
- Curry leaves (fried) - 1/2 tblspn
- Black pepper (crushed) - 1/2 tsp
- Applam papad (garnish) - 01 no
- Take the pan to medium high flame & add desi ghee
- Put in the mustard seeds & dry red chili . Let it crackle in hot ghee
- Add in the sliced onions & saute for a minute.
- Cut mutton into small chunks & add in the pan
- Cook with onions for atleast 10 minutes on medium high till onion gets brown & caramalize
- Add in the crushed black pepper , salt & 2 cups water
- Turn the flame to medium low & cook it for atleast 20 minutes till mutton gets cooked
- Add curry leaves & finish with coconut milk
For Curry Leaf Bruschetta:
- Make the curry leaf butter by mixing fried curry leaves, black pepper & softened butter
- Cut the garlic bread into 4 x 1 inch thick slices , apply curry leaf butter & bake from top till crisp
- Put the mutton pepper fry on each slice & garnish with fried applam papad