Pepper Mutton Curry/Masala Recipe

When it comes to mutton, it's a staple in our household - especially for my husband, who insists on having his mutton fix at least once a month (EASY MUTTON DALCHA/LENTIL CURRY). Over time, I’ve experimented with various styles, and this time, it’s Pepper Mutton Curry, also known as Pepper Mutton Masala.

Black pepper is a key ingredient in South Indian mutton dishes, often featured in curry, dry-style masala, or what’s commonly referred to as mutton varuval or roast. My version can be adjusted based on consistency:

More water: Pepper Mutton Curry

Less water: Pepper Mutton Masala

Minimal water: Mutton Roast

Though potatoes are rarely used in traditional Indian mutton dishes, in Malaysia we often add them to our mutton curries for extra heartiness - and that’s exactly what I’ve done here (MUTTON CURRY RECIPES).

 

If you prefer watching the process, a video is attached. Otherwise, let’s move on to the recipe (LAMB IN SOY SAUCE).

This dish is rich in pepper and chili powder, fragrant with spices and curry leaves, and features tender, fall-apart mutton pieces.

Ingredients

For the Curry/Masala Paste

1 cinnamon stick – broken into pieces

3 cardamom pods – bruised

3 cloves

1 star anise

Plain chili powder – to taste

Crushed black pepper – to taste

Mix all ingredients with a bit of water to form a paste

 

For the Mutton

¾ kg mutton – cut into pieces

½ tbsp ginger paste

½ tbsp garlic paste

½ tbsp turmeric powder

Some water

Pressure cook until mutton is tender

 

Other Ingredients

7 medium shallots – diced

3 sprigs curry leaves

3 potatoes – boiled, peeled, and cut into pieces

2 tbsp oil

Lime juice – to taste

Salt – to taste

Water – as needed

 

Method

Heat oil and sauté the diced shallots until soft.

Add curry leaves and stir to release their aroma.

Add the prepared curry paste.

Cook until the oil separates; add a bit of water to prevent burning if needed.

Add the cooked mutton along with its cooking liquid. Stir well.

Add more water if you prefer a curry consistency.

Add the potatoes and mix thoroughly.

Season with salt and finish with a dash of lime juice.

Give it a final stir and turn off the heat.

“Ms. Nava, founder of Nava’s Zen, began her journey in her late 50s and now thrives in her 60s. A former lecturer in the Australian Twinning Degree Programs, she holds credentials in yoga, coaching, counselling, culinary arts, and more. Believing in the magic of home cooking, her Zen Cuisine recipes reflect the everyday meals she prepares for her family, while balancing her role as a woman entrepreneur."