Print

Pepper Mutton Gravy Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pepper-mutton-gravy-recipe/