Muttonpepperdry |Mastercook

Mutton Pepper Roast

This recipe uses Mastercook Pepper to create a unique, spicy, and aromatic flavor that will wow your guests! It’s ideal for lunch or dinner with roti and rice

Servings - 10
Difficulty Level - Medium
Preparation Time - 2 Hours
Cook Time - 40 Mins


  • 1 kg Mutton, curry cut
  • 2 gm / ¾ tsp Turmeric Powder
  • 8 gm / 1.5 tsp Salt
  • 2 Bayleaves
  • 25 gm / 2 tbsp Ginger – Garlic Paste
  • 10 gm / 1 tbsp Garam Masala
  • 8 gm / 4 tsp Mastercook Peppercorns
  • 8 gm / 4 tsp Fennel Seeds
  • 500 gm / 5 medium Onions, thinly sliced
  • 300 gm / 3 medium Tomatoes, chopped
  • 5 green chillies, slit
  • 20 gm / 1 inch ginger, cut into juliennes
  • 20 gm / 2 tbsp Coconut pieces
  • 25-30 Curry leaves, about 3-4 sprigs
  • Chopped Coriander for Garnish.


  • In a pressure cooker, add the mutton, along with just a splash of water, turmeric, salt and bayleaves
  • Pressure cook for 5-6 whistles, let the pressure dissipate naturally and discard the bayleaves. Set aside.
  • Roast the Mastercook pepper and fennel until browned and fragrant. Pound or grind to an almost fine powder.
  • In a pot or Kadai, heat oil. Add the curry leaves and once fried well, add the green chillies and saute for 1 minute.
  • Add the onions and coconut and saute until golden brown.
  • Add the ginger garlic paste and saute for 2-3 minutes until the raw smell dissipates (you will know when it starts to catch on the bottom)
  • Add the tomatoes and cook till mushy. Add the garam masala and saute for a minute.
  • Now add the cooked mutton with all the water.
  • Roast the mutton on high flame till the water has almost evaporated and the oil starts to release. Add the ginger juliennes.
  • Sprinkle all the pepper-fennel powder on top and mix well to combine.
  • Check for seasoning and garnish with coriander leaves.

Tips for Cooking

  • If you have mutton that takes either more or less time to cook, follow the method that is most appropriate to get it to a stage where it is just cooked through, not falling apart. This would either mean, just boiling it or pressure cooking for more than 5-6 whistles.
  • Do not add more than a splash of water to the mutton, it will release its own moisture.
  • The pepper and fennel must be browned very well. You should take it off only once the fennel is browned well. Keep the powder with a few small coarse bits, it adds depth and a nice peppery surprise to the dish.
  • You may be intimated to add the pepper fennel powder, but do add all of it, it will not overpower the dish.
  • Do not add too much oil in the beginning as the mutton has a good amount of fat already which will render out.

Related Recipes

Paneer Makhni
Egg curry
South Indian Style Egg Curry

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