Pepper Mutton Gravy Recipe

Introduction

Pepper Mutton Gravy is a rich and flavorful dish that combines aromatic spices with tender pieces of mutton. This hearty recipe is perfect for those who enjoy a spicy, warming meal with deep and complex flavors.

Ingredients

• 4 tbsp Coconut Oil
• 1 tsp Fennel seeds
• 1 piece Cinnamon
• 4 no Cardamom
• 2 no Cloves
• 1 sprig Curry Leaves
• 3 large Onions (peeled & sliced thinly)
• 3 tbsp Ginger Garlic Paste
• 2 large Tomatoes (chopped finely)
• 1½ tbsp Coriander Powder
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• 2 tsp Garam Masala Powder
• 1 tsp Turmeric powder
• 2 tsp Salt (to taste)
• 500 grams Mutton
• ¼ cup Coriander leaves (chopped finely)
• 2 tsp Fennel Seeds
• 1½ tbsp Black Pepper

Instructions

1. Step 1: Prepare the spice mix by roasting fennel seeds and black pepper in a small pan until golden. Blend them lightly into a coarse powder and set aside.
2. Step 2: Heat coconut oil in a pressure cooker. Add cinnamon, cardamom, cloves, curry leaves, and 1 tsp fennel seeds for tempering. Sauté for one minute to release the flavors.
3. Step 3: Add the sliced onions and cook until they turn light golden. Stir in the ginger garlic paste and cook well.
4. Step 4: Add the chopped tomatoes and cook until they become mushy, about 5–7 minutes.
5. Step 5: Take half of the cooked onion-tomato mixture and blend it into a fine puree. Return the puree to the pressure cooker.
6. Step 6: Add salt, red chilli powder, coriander powder, turmeric powder, cumin powder, and garam masala powder to the cooker. Mix thoroughly.
7. Step 7: Add the mutton pieces and sauté them with the masala mixture for 5 to 6 minutes until well coated.
8. Step 8: Pour in 1 cup of water, stir well, cover the cooker, and pressure cook for 5 to 6 whistles. Then simmer for 5 minutes. Turn off the heat and allow the steam to escape naturally.
9. Step 9: Open the cooker and check if the mutton is tender and cooked through. Add the prepared black pepper and fennel powder, mix well, then finish with fresh coriander leaves.
10. Step 10: Serve hot for a spicy, comforting meal.

Tips & Variations

• For extra heat, increase the black pepper quantity or add green chilies while sautéing the onions.
• You can substitute coconut oil with mustard oil or vegetable oil if preferred.
• Using bone-in mutton pieces enhances the flavor and gives a richer gravy.
• Adding a splash of coconut milk at the end can create a creamier gravy texture.

Storage

Store leftover Pepper Mutton Gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stove, stirring occasionally. The flavors tend to deepen after resting overnight, making it even more delicious the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use goat meat instead of mutton?

Yes, goat meat can be used as a substitute. It has a similar texture and flavor profile, so the recipe works well with goat meat as well.

Is it necessary to pressure cook the mutton?

Pressure cooking significantly reduces the cooking time and helps tenderize the meat quickly. If you don’t have a pressure cooker, you can simmer the mutton on the stove for 1.5 to 2 hours until tender.

Pepper Mutton Gravy Recipe

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★★★★★

4.9 from 146 reviews

Deliciously spiced Pepper Mutton Gravy made with tender mutton pieces simmered in a rich blend of roasted fennel and black pepper, aromatic whole spices, and a flavorful onion-tomato masala base. This comforting Indian dish is cooked using a pressure cooker to achieve melt-in-the-mouth textures and bold, layered flavors.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Spices and Seasonings

• 1 tsp Fennel seeds
• 1 piece Cinnamon
• 4 Cardamom pods
• 2 Cloves
• 1 sprig Curry Leaves
• 2 tsp Fennel Seeds (for roasting)
• 1½ tbsp Black Pepper
• 1½ tbsp Coriander Powder
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• 2 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 2 tsp Salt (to taste)

Main Ingredients

• 4 tbsp Coconut Oil
• 3 large Onions (peeled and sliced thinly)
• 3 tbsp Ginger Garlic Paste
• 2 large Tomatoes (chopped finely)
• 500 grams Mutton (preferably bone-in pieces)
• ¼ cup Coriander leaves (chopped finely)

Instructions

1. Spice Mix: Roast 2 teaspoons of fennel seeds and 1½ tablespoons of black pepper in a small pan over medium heat until golden and fragrant. Remove from heat and grind them coarsely in a blender or spice grinder. Set this spice powder aside for later use.
2. Make Masala: Heat 4 tablespoons of coconut oil in a pressure cooker on medium heat. Add whole spices — fennel seeds, cinnamon, cardamom, cloves, and curry leaves — and sauté for about a minute to release their aroma. Add the thinly sliced onions and cook until they turn light golden brown. Then add 3 tablespoons of ginger garlic paste, mixing well until the raw smell disappears. Follow by adding the chopped tomatoes and cook until the mixture becomes mushy and well blended.
3. Grinding Masala: Take half of the sautéed onion-tomato mixture and transfer it to a blender. Puree it finely and add it back into the pressure cooker. Stir in salt, red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix everything well to create a balanced masala base.
4. Cooking Mutton: Add the 500 grams of mutton pieces to the masala in the pressure cooker. Sauté the meat with the masala for 5 to 6 minutes to coat all pieces well. Pour in 1 cup of water and mix thoroughly. Close the lid of the pressure cooker and cook the mutton for 5 to 6 whistles (approximately 20-25 minutes). After pressure cooking, simmer the curry for an additional 5 minutes on low heat. Turn off the stove and allow the pressure cooker to release steam naturally.
5. Finishing Touch: Once safe to open, check if the mutton is tender. Add the freshly ground roasted fennel and black pepper powder to the curry and mix well. Garnish with finely chopped coriander leaves. Serve the pepper mutton gravy hot with rice or Indian breads like roti or naan.

Notes

• Adjust the amount of black pepper according to your preferred spice level.
• For a richer flavor, bone-in mutton pieces are recommended.
• Cooking time may vary slightly depending on the age and cut of the mutton.
• This dish pairs excellently with steamed rice, parathas, or chapatis.
• Ensure to cool the pressure cooker naturally after cooking for perfectly tender meat.

Keywords: pepper mutton gravy, indian mutton curry, spicy mutton recipe, pressure cooker mutton, mutton pepper masala