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Mutton Pepper Curry Recipe | Sunday Mutton Curry made with homemade masala

Mutton Pepper Curry Recipe. Recipe done with homemade masala paste and made in a pressure cooker. Recipe with video.

  • Total Time: 45m
  • Yield: 6 servings 1x



Roasting Spices for Mutton Pepper Masala Paste

1 teaspoon Indian sesame oil
1 tablespoon chana dal
1 star anise
8 cloves
2 inch piece Ceylon cinnamon
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1.5 tablespoon black pepper
1.5 teaspoon poppy seeds
2 sprigs curry leaves

Other Ingredients For the Mutton Pepper Masala Paste

2 tablespoon Indian sesame oil
2 pod garlic
2 inch piece ginger
4 green chillies
2 sprig curry leaves
1.5 cup onion, sliced
4 tomatoes, chopped

For making the Mutton Pepper Curry

2 teaspoon Indian sesame oil
1 teaspoon turmeric powder
1 tablespoon Kashmiri red chilli powder
1 kg mutton (bone-in)
1 sprig curry leaves
1.5 tablespoon rock salt
2 cups water (divided)
1/4 cup coconut


Take a pan and add in a teaspoon of oil. Add in all the dry spices and roast the spices on a low flame. Roasting the spices on low flame is key. You do not want to burn the spices. Roast the spices for about 2-3 minutes. Once golden, remove the spices from the hot pan and set aside to cool.

In the same pan add in a couple of tablespoons of oil. To the hot oil, add in the garlic, ginger, green chillies and curry leaves. Fry for a minute. Add in the sliced onion and tomatoes. Mix well. Cover the pan with a lid and cook for about five minutes on a medium flame. After five minutes, the tomatoes should have become mushy. Once the tomatoes are mushy, remove the pan from heat and allow the mixture to cool briefly.

Take a mixie jar and add in the roasted spices. Grind to a powder. Add in the cooked tomato-onion mixture to the mixie and grind along with the ground powder. Grind this mixture to a fine paste. You can add little water while grinding if need be. Set aside.

Take a pressure cooker (I have used 5 liter cooker today) and add in the sesame oil. Let the flame be low. Add in the turmeric powder and the Kashmiri red chilli powder. Kashmiri red chilli powder gives a nice colour to the curry but it is not spicy. Roast the spice powders on a low flame for a few seconds. Add in the mutton and mix well to coat. Add in the curry leaves and the rock salt. Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan. Add in 3/4 cup more water. mix well.

Cover the cooker. Wait for the first whistle. After the first whistle (it should come in 5 minutes), reduce the flame to low and cook for 20-25 minutes on low flame. Ignore the number of whistles.

After the said time, switch off the stove and wait for the pressure to release on its own.

In the mean time, grind the coconut with quarter cup of water to a fine paste.

Open the cooker and add in the coconut paste. Simmer the curry for five minutes more. Mutton Pepper Curry is ready. Serve with rice, dosai or appam.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m

Keywords: Mutton Pepper Curry