Pepper Mutton Masala!

I honestly don't know why I hardly update this blog of mine! I have a facebook page that I keep posting in, those are mostly quick posts, with one picture and the recipe given, and a huge time-saver. I have resolved innumerable times that I will not procrastinate... I will be regular... but things just never work as planned in my life, specially when this food blog is concerned. So I'm doing a quick post, about a dish which is not frequent here. I have posted innumerable chicken recipes, I have plenty more up my sleeve! Now a days, with chicken I hardly need to read or follow any written recipe. The permutations and combinations that I have tried, have been many... that I just need to lay my hands on it, that something comes up naturally. The natural process of coming up with a recipe is directly proportionate to the time I have on hand too:) Works well, all said and done, I try to keep mealtimes at home, with whatever little I can provide the family with.

Now the stuff that I hardly make, and what you have little or never seen in this space of mine, is mutton. And mutton is mutton, not lamb.

The recipe has been adapted from here. I have made my own changes to get the strength of the flavours I love.
INGREDIENTS:
Mutton – 500 grams, boneless, cut into small pieces
Whole black pepper – 2 or 3 teaspoons (I like the strong peppery flavour, so I go up to 4 teaspoons and you can reduce the green chillies if you like it less hot)
Green chillies – 2
Ginger- 1 inch piece
Garlic - 3-4 flakes
Coriander leaves - 1 small bunch, chopped
Lemon juice – 2 tablespoons
Onion – 2 big, sliced finely
Coriander powder – 2½ teaspoons
Turmeric powder – ½ teaspoon
Garam masala – ½ teaspoon
Tomato – 2 big, sliced
Water – 1 1/2 cups
Curry leaves
Salt
Oil or Clarified Butter

METHOD:
Grind together whole black pepper, green chillies, ginger, garlic and coriander leaves with a little water to a fine paste. Add this ground masala, lemon juice and salt to cleaned mutton pieces. Marinate it for one hour.

Heat oil or clarified butter in the pressure cooker. Add sliced onions and cook till it becomes golden brown. Add all the powders. Mix well. Add a little water to mix everything well. 

Add tomato, salt (salt is already added to mutton) and curry leaves. Mix well. After 3-4 mins, add marinated mutton pieces. Mix well. Add 1 cup water, let it boil. Pressure cook till the mutton is done.

If there is any gravy, continue cooking, so that the water dries up and mutton is covered with masala. Check salt. Garnish with freshly ground pepper and onion rings.

Serve it with anything or just have it and lick your fingers:)))

The best way to have this is with plain steamed rice. You can also make this in a dry form by evaporating all the water and stir frying the meat pieces by adding a few more drops of oil. But I prefer having this is in a semi dry form as this way, it mixes well with rice and it is easier to lick your fingers...:)

Sending this Pepper Mutton Masala of mine to the  Ramzan and Mango Event, Foodabulous Fest Event organised by Simply Tadka, hosted by Sajina Bashir of Saju's Taste.



                                                 
Lots of love and happiness:)