Mutton Pepper Fry Recipe | Quick Pressure Cooker Mutton Fry | मटन काली मिर्च फ्राई | Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Dry roast the black peppercorns, fennel seeds and cumin seeds over low heat until the cumin turns light brown. Let them cool completely, then grind to a fine powder.
2. Heat the oil in a pressure cooker on high. Add the cumin and fennel seeds, garlic and curry leaves and stir for a few seconds.
3. Add the sliced onions and cook over medium-high heat until light golden brown.
4. Add the mutton, ginger garlic green chilli paste, turmeric, garam masala and salt. Stir and cook over high heat for 3-4 minutes.
5. Add the water, close the cooker and cook on high until the first whistle, then lower the heat and cook for 4-5 more whistles, until the mutton is 85-90% cooked.
6. Switch off the heat and let the pressure release naturally.
7. Open the lid, stir and return to high heat. Add the pepper fry masala, curry leaves and slit green chillies, and cook until the moisture evaporates and the masala coats the mutton.
8. Taste and adjust the salt. Heat the ghee in a small pan, pour it over the mutton, add the chopped coriander and stir well.
9. Finish with the lemon juice.

Summarized from Your Food Lab's video. Watch it for the details.

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