We have had our best Hyderabadi foods outside of Hyderabad. One of our favorites had been Nandini Palace in Bangalore (just off the old airport road). Our fav dishes their was the Andhra biriyani and mutton pepper fry, followed by Kolkata misti pan in the small shack below it.
Since these days we are a bit away from Bangalore, we make our own mutton pepper fry, you can do it too and here’s how.
- 2lbs goat meat you can use lamb as well
- Juice of 1 medium size Lime
- 1 tbsp ginger paste
- 1tbsp garlic paste
- 1 large onion finely chopped
- 2 large tomatoes coarsely chopped
- 1tsp turmeric powder
- 1tsp chili powder
- 1/2 cup chopped coriander leaf
- 5 green chilies
- Few curry leaves
To Dry Roast and Powder
Dry roast and finely grind the following ingredients
- 2 tsp black pepper corn
- 2 tsp whole cumin
- 1 tsp whole coriander
- 5 cloves
- A small piece of Cinnamon
In a large mixing bowl take the mutton and add lime juice, ginger garlic paste, turmeric powder, chili powder, onion, tomatoes, coriander leaves, salt and sugar. Mix it well so the meat pieces get covered with all the spices. Marinate it for 2-3 hrs. You can add green chilies at this point. It will make the dish more spicy. Else you can add it at the end.
Pressure cook the marinated meat till 2-3 whistles. In case you don’t have a pressure cooker, cook the meat in a closed pan in medium heat until done.
Wait till the pressure releases. Now remove the lid and cook it on high flame till most of the liquid evaporates and all the mutton pieces are well coated with spices.
Take a frying pan and heat oil. Temper with a handful of curry leaves. Add the cooked mutton and fry it for a while. Add the ground roasted spices and fry on medium heat till oil separates out from the spices. Finish it with some chopped fresh coriander leaves.