Mutton Pepper Fry

Preparation info
  • Serves


    • Difficulty


Appears in

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