Name: Mutton Pepper Fry
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp ground turmeric; 2 tsp chopped coriander leaves; 20 g garlic paste; 3 g long pepper powder; 10 g Freshly ground black pepper; 200 g tomatoes (fresh or tinned); 3 dried red chillies; 500 g boneless mutton or lamb leg steaks, cut into 4 cm pieces; ½ tsp mustard seeds; 20 g ginger paste; 10 g black peppercorns; 1 tsp fennel seeds; 1 tsp deggi mirch chilli powder; 6 fresh curry leaves; 15 g garlic paste; 15 g ginger paste; 1 small cinnamon stick; 8 fresh curry leaves; 60 ml vegetable oil; 1 tbsp vegetable oil; 200 g red onions, finely diced; fine sea salt; Coriander sprigs; Parathas; Lemon wedges; 18 g coriander seeds; 1 tsp ground turmeric; 4 fresh curry leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Pepper fry hails from Kerala, in the south of India, where it is traditionally made with beef. It’s a sort of dry meat curry with a thick sauce and an addictive heat from the dried chillies and liberal use of black pepper. We like to use mutton, as its strong flavour stands up to the spices well; if you can’t get hold of it, use lamb. It is best served with parathas, either freshly prepared (see malabar paratha) or ready-made south-Indian-style paratha, wh