Simple Mutton pepper gravy, beginner’s recipe without special masalas. Learn with the help of stepwise pictures and a video.
As you all know there are multiple mutton gravy recipes available all over India. Each region has a unique method and uses a variety of masalas and techniques to cook mutton.
Here I want to show you the very basic mutton gravy preparation where you don’t need to make complex masalas. This recipe doesn’t involve any prior sauteing or grinding masalas and uses all-ready-made spices. Hence this mutton milagu kulambu is very easy to make even for beginners.
Also for the base gravy and thickening, I use thick coconut milk usually. These days coconut milk is available in all stores for those who cannot make it at home. However, if youngsters who are still beginners don’t want to mess up with making coconut milk, can just grind coconut (3 inch or 2tbsb grated) paste and add it to the gravy.
Moreover, the mutton is first cooked completely in a pressure cooker (with enough water, little salt, and turmeric powder) for 5 whistles. If you want to cook mutton gravy directly in a pressure cooker, please see this post Mutton gravy in a pressure cooker.
Furthermore, I used chest pieces of goat for making this mutton pepper gravy. You can use thigh pieces also but make sure mutton is cooked well before adding to the gravy.
Similar tasty non-veg recipes from my blog:
Watch the video here and please subscribe to my YouTube channel if you wish to see more recipe videos from my kitchen 🙂
Mutton pepper gravy | Easy mutton curry without special masalas
Ingredients
Ingredients:
- 500 g mutton (pressure cooked with ½ tsp salt &
- turmeric powder)
- 3 tbsp oil
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 2 inch cinnamon
- 1 cup chopped onion
- 1 long green chilli
- Few curry leaves
- 1 tbsp ginger garlic paste
- 1 pinch turmeric powder
- ½ tsp chilli powder
- 1 ½ tsp coriander powder
- 1 large tomato
- 2 cups mutton stock + water (approx.)
- 1 tsp salt (as needed)
- 2 tsp pepper powder (freshly made)
- ½ cup thick coconut milk
Instructions
Preparation:
- Wash the mutton pieces thoroughly with lots of water.
- In a pressure cooker, take the mutton with two cups of water, a little salt and turmeric powder.
- Cook for five full whistles on high heat.
- Let the pressure settle and keep ready.
- DO NOT DISCARD the broth(cooked water) as we are going to add this in the gravy.
- If you don't use readymade coconut milk use 2 tbsp of ground coconut paste or cashews paste.
How to make coconut milk:
- For making coconut milk, grind fresh coconut pieces with some water to a smooth paste.
- Take the coconut paste in a thin, wet cotton cloth and squeeze out the milk in a bowl. You can add a tsp of water and squeeze again to extract thin coconut milk.
Recipe:
- Heat oil in a pan, fry cinnamon, fennel seeds and cumin seeds.
- Add fine chopped or crushed onions (pulse raw onion in a mixer) and fry until golden brown color.
- Add ginger-garlic paste and saute well to remove the raw smell of garlic.
- Put one slit green chilli and curry leaves.
- Add tomato and cook them till soft and mushy.
- Put the spice powders, turmeric, chilli and coriander powder.
- Cook the masala powders by adding some water.
- Now add the mutton pieces along with the broth(mutton cooked water).
- Add required salt, cover with a lid and cook the gravy for five minutes so that the masalas combine well with the mutton.
- Finally, add the coconut milk or ground coconut paste or cashew nuts paste and mix well.
- Now add freshly ground black pepper powder. As we use pepper as the main spice here add as per your requirement.
- Cook for two mins, garnish with coriander leaves and switch off.
- Serve with hot rice or idli or dosa.
Video
Notes
1) Fresh pepper powder gives a good tasty mutton pepper gravy. Instead of adding coconut milk and pepper powder separately, you can make a paste of coconut and whole peppercorns and add it to the gravy.
2) As we use pepper as the main spice in this milagu kulambu, add less chilli powder just for color and one green chilli just for flavor.
Nutrition
Preparation:
- Wash the mutton pieces thoroughly with lots of water.
- In a pressure cooker, take the mutton with two cups of water, a little salt and turmeric powder.
- Cook for five full whistles on high heat.
- Let the pressure settle and keep ready.
- DO NOT DISCARD the broth(cooked water) as we are going to add this in the gravy.
- If you don’t use readymade coconut milk use 2 tbsp of ground coconut paste or cashews paste.
How to make coconut milk:
- For making coconut milk, grind fresh coconut pieces with some water to a smooth paste.
- Take the coconut paste in a thin, wet cotton cloth and squeeze out the milk in a bowl. You can add a tsp of water and squeeze again to extract thin coconut milk.
Recipe:
- Heat oil in a pan, fry cinnamon, fennel seeds and cumin seeds.
- Add fine chopped or crushed onions (pulse raw onion in a mixer) and fry until golden brown color.
- Add ginger-garlic paste and saute well to remove the raw smell of garlic.
- Put one slit green chilli and curry leaves.
- Put the spice powders, turmeric, chilli and coriander powder.
- Add tomato and cook them till soft and mushy.
- Cook the masala powders by adding some water.
- Now add the mutton pieces along with the broth(mutton cooked water).
- Add required salt, cover with a lid and cook the gravy for five minutes so that the masalas combine well with the mutton.
- Now add freshly ground black pepper powder. As we use pepper as the main spice here add as per your requirement.
- Finally, add the coconut milk or ground coconut paste or cashew nuts paste and mix well.
- Cook for two mins, garnish with coriander leaves and switch off.
- Serve with hot rice or idli or dosa.
Tips:
1) Fresh pepper powder gives a good tasty mutton pepper gravy. Instead of adding coconut milk and pepper powder separately, you can make a paste of coconut and whole peppercorns and add it to the gravy.
2) As we use pepper as the main spice in this milagu kulambu, add less chilli powder just for color and one green chilli just for flavor.
