Mutton pepper fry / மட்டன் மிளகு பிரட்டல்

Written by: 7aumsuvai

 Mutton pepper fry /mutton milagu pirattal, is a pepper flavour boneless mutton fry recipe, which goes well with white rice, roti and parotta. 


Serves 3 to 4 

  • 1/2 kg - Mutton (boneless)(fine pieces)
  • 15 no's - Small onion/shallots(chopped)
  • 1 tsp - Ginger garlic paste
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Red chili powder
  • 1 to 2 tsp - Coriander powder
  • 1/2 tsp - Garam masala powder
  • 1/2 tsp - Cumin powder
  • 1 to 2 tsp - Pepper powder(freshly ground)
  • 8 to 10 no's - Fresh curry leaves (for sautéing)
  • Fresh curry leaves +coriander leaves for garnishing
  • Salt to taste
  • 2 to 3 tbsp - Sesame oil

Preparation method:
  1. Wash the mutton thoroughly with turmeric powder and lemon juice. Pressure the washed mutton with turmeric powder, ginger garlic paste, required salt, a tsp of sesame oil and enough water for 8 to 10 whistles or until soft. Set this aside.
  2. Heat sesame oil in a pan, add small onions/shallots along with curry leaves,  saute it with a pinch of salt, until they are slightly brown in color. Followed by ginger garlic paste, saute until raw smell goes.
  3. Now add the cooked mutton along with 1 or 2 scoops of mutton water(gives Nice flavour to the dish), turmeric powder, red chili powder, coriander powder, garam masala powder and cumin powder, saute well for 2 to 3 minutes until the raw smell of masala goes away.
  4. Once the water has evaporated, add the freshly ground pepper powder and salt, mix well. Cover with a lid and cook for 5 to 8 minutes. 
  5. Finally add chopped curry leaves and coriander leaves, mix well and leave it open, continue to cook for few more minutes or until the oil oozes out.


  • Cooking time for mutton is depends on the goat(I have used baby goat which cooked within 3 whistles). If you are using older goat then you may have cook for 5 to 10 whistles.
  • Just cook for 5 whistles and then check, if it is not done. Again cook it for another 3 to 4 whistles accordingly.
  • You may increase or decrease the quantity of pepper powder as per your spice level.
  • Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.
  • Marinating mutton (for atleast 30 mins)is very important to get soft and juicy mutton.
  • Always wash mutton with lemon juice once or twice in order to avoid the stinky smell from mutton (kavuchi smell).

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