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Kerala style Mutton Pepper Masala


  • 500 gms mutton boneless; cut into small pieces (you can use meat with bones too)
  • 1 ½ tbsp whole black peppercorns
  • 1 green chilli
  • 5 garlic cloves; grated
  • 1 inch ginger; grated
  • 2 large red onion; finely sliced
  • 1 medium ripe tomato; finely sliced
  • ½ tsp turmeric powder
  • 2 ½ tsp coriander powder
  • ½ tsp fennel powder
  • ½ tsp garam masala
  • 2 tbsp coriander leaves; finely chopped
  • 3 sprigs curry leaves
  • Salt to season
  • 4-5 tbsp coconut oil


  • Grind the black peppercorns, garlic, ginger and green chilli into a fine paste with a little bit of water. Add this to the washed mutton pieces; season with salt and add one sprig of curry leaves. Mix the masala well into the mutton and keep aside for at least 1 hour (longer if time allows).
  • Heat oil in a large deep bottom pan and add the sliced onions. Sauté till the onion are caramelized to a light brown colour.
  • Next add the tomatoes and continue to sauté till the tomatoes are completely broken down and mushy.
  • Then add all the spice powders and mix well to combine. Sauté till the whole mixture comes together and oil starts appearing at the sides. A few drops of water can be added if the mixture feels too dry.
  • Add the marinated mutton to this along with one sprig of curry leaves; mix well to combine. Add 2 cups water (taste and season with salt if necessary) and cook till the mutton is almost done. (You can also use a pressure cooker for cooking the mutton but add less water).
  • When the mutton is almost done, increase heat and reduce the excess gravy if any to get a thick masala like consistency. But if you prefer the gravy, remove from heat and garnish with the remaining curry leaves.