Heat 2 tablespoons of oil in a pressure cooker over medium heat.
Add the mutton and sauté for 2-3 minutes until it changes color.
Sprinkle turmeric powder over the mutton and mix well.
Pour in 1 cup of water and add salt to taste. Close the pressure cooker lid.
Cook on high pressure for 20-25 minutes or until the mutton is tender. Set aside.
Preparing the Spice Blend
In a dry kadai or skillet, add all the spice blend ingredients.
Roast on low heat, stirring constantly, until the spices become fragrant and slightly crisp.
Remove from heat and let it cool completely.
Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle. Set aside.
Making the Mutton Pepper Fry
Heat 2 tablespoons of oil in a large pot or kadai over medium heat.
Add fennel seeds and dried red chili. Allow them to crackle for a few seconds.
Add chopped onions or shallots and sauté until they turn golden brown, about 5-7 minutes.
Toss in the curry leaves and sauté for another minute.
Add ginger-garlic paste and cook until the raw smell disappears, about 2 minutes.
Add the cooked mutton (with any remaining liquid) and the ground spice blend. Mix well.
Reduce heat to low and cook, stirring occasionally, until the mixture becomes dry and the spices coat the meat, about 10-15 minutes. Season with ground black pepper.
Adjust to taste. Garnish with freshly chopped coriander leaves and give it a final stir.
Serve hot with steamed rice, parotta, or your choice of Indian bread. Enjoy your homemade Mutton Pepper Fry!
Notes
Mutton Sukka Fry with steamed riceChoose good quality mutton with some fat for added flavor and the best results. You can adjust the spiciness by increasing or decreasing the amount of peppercorns and dried red chilies.
If the curry becomes too dry during the final cooking stage, you can add a splash of water to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
This dish pairs well with a cooling side like cucumber raita to balance the heat.
