Mutton Pepper Fry

A Fiery dish that will make you sweat

This is one dish that will make you sweat. The spice level takes you straight to Andhra land. When we were in Delhi, we used to frequently go to Andhra Bhawan in Chankyapuri. Mutton pepper fry was a must on our cards for my dad’s super spicy taste buds. Seeing him relish this dish made me want to replicate it at home. It took a while to perfect this dish by taking notes from fauji family friends from Andhra and internet of-course. Sharing the version which got me a whopping 9 on 10 by dad. 1 mark was deducted for not serving it on the table like Andhra Bhawan……in a steel bowl and banged on the table with a loud thud!

Serves – 3. Time – 40 Minutes


  1. Boneless Mutton – 500 gms
  2. Turmeric powder – 1/2 tsp
  3. Coriander powder – 1 tblspn
  4. Cinnamon – 1”
  5. Cloves – 6
  6. Fennel seeds(thick variety) – 1 tblspn
  7. Black pepper whole – 4 tblspn
  8. Mustard seeds – 1 tspn
  9. Curry leaves – 25
  10. Onions chopped – 2 medium sized
  11. Green chilies – 4 slit diagonally
  12. Mutton stock – 3/4 cup
  13. Ginger garlic paste – 1 tblspn
  14. Mustard oil – 1 1/2 tblsp


  1. Pressure cook mutton with 1/2 cup water, salt & turmeric for two whistles
  2. Dry roast the whole spices till fragrant. Let it cool and grind to a fine powder
  3. Heat oil in a kadai/thick bottomed vessel. Add mustard seeds & curry leaves
  4. Add onions and saute till light brown in color
  5. Add green chilies and saute for another 2 minutes
  6. Add mutton with stock & salt and continue to saute
  7. At this step add ginger garlic paste & saute for a minute
  8. Add 2 tspns of the roasted spice powder & saute for 3-4 minutes
  9. Serve hot


  1. The quantity of whole spices will give you spice powder of around 4-4 1/2 tspns
  2. I use 3 heaped tspns of spice powder while making it for dad
  3. A friend cooks it in coconut oil & adds dry coconut powder
  4. Spice level can be adjusted depending upon how much you want your audience to cry 🙂

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