Mutton Pepper Fry with Nuts - Rosy Aunty

Recipe by Rosy Pinto



Ingredients  
For marination:
1 kg mutton with bones (preferably Australian)
1/2 tsp turmeric powder
1 1/2 tbsp pepper powder  (adjust according to taste)
1 tbsp ginger (crushed)
1 tbsp garlic (crushed)
3 tbsp lemon juice
2 to 2 1/2 tbsp soy sauce
1 1/2 tsp salt (add extra if needed)
1 large onion (sliced)

Ingredients for frying
5 medium onions (sliced)
2-3 green chillies (sliced)
4" cinnamon sticks
12-15 cloves
30 pepper corns
3 tbsp cashew nuts (chopped)
4 tbsp raisins
4 tbsp oil
handful of coriander leaves (chopped)

Steps:

1. Clean, cut, wash and drain the meat.
2. Marinate with  turmeric, pepper, ginger, garlic, lemon juice, soy sauce and salt and keep it overnight  in the refrigerator.
   
   
3. Next day, boil the mutton with one sliced onion and a little water. Cook with lid covered on medium flame. Stir in between and add water if necessary (do not over cook). Save the mutton broth.
4. Once the meat is cooked, heat oil in a non-stick vessel.
5. Add cinnamon, cloves, pepper corns, sliced green chillies and sliced onions and saute till onions brown (do not burn).
6. Add chopped nuts and raisins and saute for 2 minutes.
7. Add boiled mutton with broth and mix, check for salt and cook on low flame.
8. Cook till all liquid dries up and the meat is done.
9. Add coriander leaves and give a mix.
10. ENJOY!

Notes:

• Increase cashew nuts and raisins according to your taste.