mutton pepper fry
Dishoom, p. 206–207
Pepper fry hails from Kerala, in the south of India, where it is traditionally made with beef. It’s a sort of dry meat curry with a thick sauce and an addictive heat from the dried chillies and liberal use of black pepper. We like to use mutton, as its strong flavour stands up to the spices well; if you can’t get hold of it, use lamb. It is best served with parathas, either freshly prepared (see page 372) or ready-made south-Indian-style paratha, which you can buy frozen from good Indian grocers.
Ingredients
- Mutton
- Fine sea salt
- For the marinade
- Ginger paste
- Garlic paste
- Ground turmeric
- Vegetable oil
- For the spice masala
- Dried red chillies
- Cinnamon stick
- Coriander seeds
- Black peppercorns
- Fennel seeds
- Clove
- Fresh curry leaves
- For the curry
- Mustard seeds
- Red onions
- Deggi mirch chilli powder
- Long pepper powder
- Freshly ground black pepper
- Tomatoes
- Chopped coriander leaves
- To serve
- Coriander sprigs
- Lemon wedges
- Parathas
Capture the full recipe from the book
Open Dishoom at page 206–207 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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