Kerala Mutton Pepper Fry
Tender mutton fried in coconut oil with curry leaves, shallots and plenty of freshly crushed black pepper.
- Time2 hr 15
- LevelMedium
- Costabout £3.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 673kcal
- 11.1gcarbs
- 4.9gof which sugars
- 53.4gfat
- 21.9gsaturates
- 38.5gprotein
- 3.3gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the mutton in a pan with the turmeric, salt and water. Bring to the boil, cover and simmer for 1 hour 15 minutes until almost tender. Lift the meat out and keep the stock.
75 min - 2
Heat the coconut oil in a wide, heavy pan. Add the fennel seeds and 10 of the curry leaves and let them crackle for 10 seconds.
- 3
Add the onions and fry for 15 minutes until deep golden brown. Add the ginger and garlic paste and green chillies and cook for 2 minutes.
15 min - 4
Stir in the coriander and tomato and cook for 5 minutes until soft. Add the mutton and fry hard for 10 minutes.
10 min - 5
Pour in a ladleful of the stock, add the black pepper and cook for 10 minutes more, stirring, until the pan is dry and the mutton is dark and coated. Add more stock a splash at a time if it sticks.
10 min - 6
Stir in the garam masala and remaining curry leaves, fry for 1 minute, and serve with parathas or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
