In India, the word "mutton" is used interchangeably between sheep and goat, which is acceptable. Goat meat is actually called chevon, considered an acquired taste for its bold flavour and aroma. Lamb is sheep who is a month or up to a year old with its meat also referred to as lamb. Mutton is meat from a mature sheep who is older than one year. This pepper fry is prepared with goat meat that is stewed thereby, tenderizing the meat and intensifying the taste. Finally, finished in a skillet with onions, curry leaves, green chillies and roasted spices. Soft with a gentle bite, the mutton pieces are draped with the spicy aromatic masala and balanced with a touch of acidity. Tempting and incredibly delicious, served with rice polle (pancake) fermented with yeast.
Goat meat contains lesser calories, saturated fats, cholesterol than sheep meat and even chicken. Low in fat content as the meat has less marbling. It is significantly healthier, nutritious and beneficial meat choice with more iron and protein. Consuming in moderation is key for optimal health and well-being.
Goat meat contains lesser calories, saturated fats, cholesterol than sheep meat and even chicken. Low in fat content as the meat has less marbling. It is significantly healthier, nutritious and beneficial meat choice with more iron and protein. Consuming in moderation is key for optimal health and well-being.
Mutton Pepper Fry
(Serves 6)
Ingredients:
1 kg mutton (cut into pieces)
2 large onions (sliced)
1 cup tomato puree
4 green chillies (slit)
2 tablespoons chopped garlic
2-inch ginger (grated)
1/2 teaspoon turmeric powder
2 to 3 tablespoons vinegar
4 sprigs of curry leaves
few mint leaves(chopped)
few coriander leaves (chopped)
1 bay leaf
1 cup water
2 + 2 tablespoons oil
salt
Dry roast and grind to a fine powder
5 dried red medium-sized chillies
1 tablespoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon coriander seeds
6 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
1/2 cup unsweetened desiccated coconut
Method:
Wash mutton pieces, drain well, season with salt, turmeric powder, 1 tablespoon garlic and 1-inch ginger. Set aside to marinate for an hour.
Heat 2 tablespoons oil in a pan, add bay leaf and fry meat well. Then, add tomato puree and cook on medium heat until tender. Depending on the cut of meat, it may take 30 to 45 minutes. Let all the moisture dry out and set aside. (If required, you can add a dash of water if meat is still tough and mixture dries out to continue the stewing process.)
Pour the balance 2 tablespoons oil in a wide skillet, fry curry leaves and onions to golden brown. Add the balance 1 tablespoon garlic and 1-inch ginger. Once fragrant, mix in the mutton along with the roasted spice powder. Pour 1 cup water and vinegar. Incorporate the green chillies and mint leaves. Check for seasonings and add salt. Simmer for a few minutes until well-combined and meat coated with the spices.
Serve hot garnished with coriander leaves.
Note:
Rice Polle
(Yields 10)
Ingredients:
1 1/2 cups red parboiled rice
1 teaspoon active dry yeast
1 teaspoon + a pinch of sugar
1/4 cup lukewarm water (to activate the yeast)
oil for greasing pan
salt
Method:
Wash and soak rice in hot water for four hours ensuring to change the water every 30 minutes.
Drain the water, grind rice fine with some fresh water and salt. Transfer to a bowl. (1 cup water was used to grind the rice.)
In a separate small bowl, mix yeast with lukewarm water and a pinch of sugar. Set aside to foam and froth.
Mix yeast mixture with the rice batter along with 1 teaspoon sugar. If the batter is too thick, add some water. (I added 1/2 cup water to thin down the consistency.)
Cover and set aside for the batter to ferment, about two hours.
Heat a skillet on medium flame and lightly grease with oil. When hot, pour 1/2 cup batter and cover with a lid for a couple of minutes. When the top has set, flip and cook on the other side for a minute. Remove onto a plate.
Continue with the rest of the batter. The skillet was only greased once at the start.
Serve polle hot with mutton pepper fry.
(Serves 6)
Ingredients:
1 kg mutton (cut into pieces)
2 large onions (sliced)
1 cup tomato puree
4 green chillies (slit)
2 tablespoons chopped garlic
2-inch ginger (grated)
1/2 teaspoon turmeric powder
2 to 3 tablespoons vinegar
4 sprigs of curry leaves
few mint leaves(chopped)
few coriander leaves (chopped)
1 bay leaf
1 cup water
2 + 2 tablespoons oil
salt
Dry roast and grind to a fine powder
5 dried red medium-sized chillies
1 tablespoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon coriander seeds
6 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
1/2 cup unsweetened desiccated coconut
Method:
Wash mutton pieces, drain well, season with salt, turmeric powder, 1 tablespoon garlic and 1-inch ginger. Set aside to marinate for an hour.
Heat 2 tablespoons oil in a pan, add bay leaf and fry meat well. Then, add tomato puree and cook on medium heat until tender. Depending on the cut of meat, it may take 30 to 45 minutes. Let all the moisture dry out and set aside. (If required, you can add a dash of water if meat is still tough and mixture dries out to continue the stewing process.)
Pour the balance 2 tablespoons oil in a wide skillet, fry curry leaves and onions to golden brown. Add the balance 1 tablespoon garlic and 1-inch ginger. Once fragrant, mix in the mutton along with the roasted spice powder. Pour 1 cup water and vinegar. Incorporate the green chillies and mint leaves. Check for seasonings and add salt. Simmer for a few minutes until well-combined and meat coated with the spices.
Serve hot garnished with coriander leaves.
Note:
- Add a dash of bouillon to enhance the flavour.
Rice Polle
(Yields 10)
Ingredients:
1 1/2 cups red parboiled rice
1 teaspoon active dry yeast
1 teaspoon + a pinch of sugar
1/4 cup lukewarm water (to activate the yeast)
oil for greasing pan
salt
Method:
Wash and soak rice in hot water for four hours ensuring to change the water every 30 minutes.
Drain the water, grind rice fine with some fresh water and salt. Transfer to a bowl. (1 cup water was used to grind the rice.)
In a separate small bowl, mix yeast with lukewarm water and a pinch of sugar. Set aside to foam and froth.
Mix yeast mixture with the rice batter along with 1 teaspoon sugar. If the batter is too thick, add some water. (I added 1/2 cup water to thin down the consistency.)
Cover and set aside for the batter to ferment, about two hours.
Heat a skillet on medium flame and lightly grease with oil. When hot, pour 1/2 cup batter and cover with a lid for a couple of minutes. When the top has set, flip and cook on the other side for a minute. Remove onto a plate.
Continue with the rest of the batter. The skillet was only greased once at the start.
Serve polle hot with mutton pepper fry.