Pepper mutton is mostly made as a dry side dish. I prefer making it as a roast for chapatis and rice. So instead of cooking mutton separately, I prefer cooking it with the masalas to get a thick gravy/roast texture as well as the taste incorporates in the meat better when cooked in the masala. This dish is delicious and can be had as a side dish for aapam, parathas and rice.

For 2 persons,

Ingredients –

  • 1/2 kg mutton pieces
  • Oil – 2tbsp
  • 2 onions chopped
  • 1 large tomato chopped
  • 1 tbsp ginger garlic paste
  • 1 green chilli slit
  • Curry leaves
  • 1 tbsp Garam masala 
  • 1/2 tsp turmeric powder
  • 2 tsp fennel powder (or fennel seeds)
  • 2 tsp pepper powder  (or whole pepper)
  • Salt


1. If you are using whole pepper and fennel seeds, roast them lightly and powder them in a blender.

2. In a cooker, heat oil and add chopped onions, green chilli and ginger garlic paste. Add in curry leaves.

3. Once onions are translucent, add in chopped tomatoes and sauté till mushy. 

4. Add in the turmeric powder, garam masala. Add in the cleaned mutton pieces.

5. Add in salt and ground pepper and fennel powder. Mix well for 3 to 4 minutes on medium flame.

6. Add a little water (1/4th cup) and close the cooker. Allow for 6 whistles.

Spicy Pepper mutton roast is ready.


* Use whole pepper and fennel seeds to get better flavor.