Tuesday 9 March 2010

Mutton Pepper fry (Milagu Poricha kari) / Agneau sauté au poivre



Known as the “King of spices” because of its numerous medicinal properties, Pepper is undeniably the most popular of all the spices and did you know that it originated in the Malabar coasts of West India? Very little was my knowledge about the value of this wonderful spice until my unforgettable trip to “God’s own country “Kerala, (one of the 28 states in India) a couple of years back.

In fact it was during this voyage to Kerala that I came to know more about this spice. Feeling and touching the Pepper climbers/ creepers, clinging to the coconut/ mango or jackfruit trees, often grew in people’s backyards, was a remarkable experience,  that today when I go to the market to buy a bottle of pepper, I look at the pepper in a different manner......

Some interesting facts which I retained about this spice is that once upon a time, long long ago, like gold, Pepper was considered to be a luxury product, equivalent to money and was stored under lock and key and was used as a currency exchange, valuable enough to pay debts and taxes.

I would also like to share with you a small anecdote that I heard about the famous explorer/traveler Vasco da Gama.
The legend says that since pepper was so in demand those days, on one of his trips back from Kerala (India), Vasco da Gama asked the king whether he could take a pepper stalk with him for replanting in his country and the king who was well known for his sarcasm responded him calmly “ You may take our pepper, but I don’t think you’ll be able to take our rains”, referring to Kerala’s tropical climate and the heavy monsoons, which are mandatory for the growth of pepper plants.

I think I’m going off the subject now, so, let me come back to the preparation of my mutton pepper fry, which is such a simple one whose main flavor is obviously pepper. Ideal as a side dish, it would be preferable to pair it with a mild flavored dish/ curry in order to appreciate wholly the distinct flavors of the meat and pepper in this dish.

Ingredients / Ingrédients :
1 kg mutton (I’ve used lamb shoulder, cut into bite size pieces) / 1 kilo d' épaule d’ agneau (coupée en petits morceaux)
3 table spoons lime juice / 3 c. à table jus de citron
A tsp turmeric powder / 1 c.café de poudre de curcuma
1 tbsp pasted ginger /1 c. à table de gingembre pelé et broyé
1 tbsp pasted garlic /1 c. à table d’ail pelé et broyé
3 or 4 green chillies/ 3 ou 4 piments verts
2 big onions (chopped finely) / 2 oignons (hachés finement)
2 tomatoes (chopped roughly) / 2 tomates (hachées grossièrement)
A handful of Chopped coriander leaves / une poignée de coriandre fraiche (hachée grossièrement)
1 cinnamon, 2 or 3 bay leaves / 1 cannelle, 2 ou 3 feuilles de laurier
Salt / Sel
Oil for frying/ Huile

To Roast & powder : / À griller et puis à broyer :
2 tsp peppercorns / 2 c.café de grains de poivre
2 tsp cumin seeds / 2 c.café de grains de cumin
4 cloves and a small cinnamon stick / 4 clous de girofle et un petit/demi bâton de cannelle

Method/ Préparation :

In a big bowl, add lime juice, turmeric powder, pasted ginger and garlic, the green chilies (remove just the stem) the onions, tomatoes, coriander leaves, meat and salt. Stir well, taste and rectify if necessary, let it marinate for an hour.
Dans un grand bol, ajouter le jus de citron, la poudre de curcuma, le gingembre et l'ail broyés, les piments verts (enlever la tige et garder les entiers), les oignons, les tomates, la coriandre fraîche, la viande et le sel. Remuer bien, goûter et rectifier le goût si nécessaire et laisser mariner pendant une heure.

Roast the spices under " To Roast & Powder" without burning them on medium flame and make a fine powder.
Griller les ingrédients sous la rubrique « À griller et puis à broyer » sur une poêle à feu moyen sans les brunir et broyer finement.

Pressure-cook the meat along with the marinating mixture until 2 whistles. Wait until the pressure comes down, remove the lid and continue cooking on high flame until most of the liquid evaporates.
Faire cuire la viande avec le mélange de marinade dans une cocotte minute jusqu'au 2 sifflets. Attendre jusqu'à ce que la pression diminue, retirer le couvercle et continuer la cuisson à feu vif, jusqu'à ce que la plupart du liquide s’évapore.

Pour some oil in a wide skillet, splutter the bay leaves and cinnamon add the cooked meat and fry for a while until oil seperates. Add the powdered spices and stir fry on high flame for 5 to 10 minutes or until you get the desired consistency.
Verser de l'huile dans une grande poêle comme un wok, faire dorer les feuilles de laurier et la cannelle. Ajoutez ensuite la viande cuite et faire sauter pendant quelques miuntes, jusqu' à ce que l' huile se sépare de la sauce. Ajouter les épices en poudre (broyées auparavant) et les faire sauter à feu vif pendant 5 à 10 minutes ou jusqu'à la consistance désirée.

Enjoy !! / Bon appétit !!

41 comments:

? said...

This recipe shows the classic method of cooking meat in many parts of South India; the traditional method just involves pepper and salt and roasting it with either ghee or coconut oil. The variations would depend on the spices available in the region.
Good recipe Vinolia!

Shama Nagarajan said...

yummy tasty recipe..tempting...i too posted a similar recipe last week

vineetha said...

Loved ur write up abt pepper..Back home we grow pepper in our backyard and I always pack a bag for a year when I go home...:)Meat cooked in pepper is always yummy..

Soma Pradhan said...

It is looking very very delicious.....Nice recipe of mutton

♥LOVE2COOK♥ said...

Enakku vaayi ooruthu la! Mutton my fav too, but rarely cooks it! Pass me some pls! ;)

Balakrishna Saraswathy said...

Oh that too delicious..feeling very hungry dear:)

Malar Gandhi said...

Mutton milagu varuval sounds mouthwatering, must have been very aromatic, while preparing it, right.

THats very true about pepper, it used to be valued like gold once upon a time, not only vascodagama...columbus came in search of it, but ended up discovering the new world...many people risked their lives in search of our native spice is very fascinating truth...

Happy Cook said...

Looks so so delicous.

Sushma Mallya said...

wow pics are really very tempting and very nice recipe to try it out too...

Fimère said...

une recette délicieuse bien épicée et parfumée ça doit être un délice
bonne journée

Suparna said...

nice anecdote abt vasco da gama :)
the dish looks well prepared, and super spicy
TC

Vrinda said...

Tempting mutton fry dear...looks super yummm

nandini said...

Pepper is my most fav spice especially for meat dishes. Something about the flavour and taste makes it work wonders with meat. Ur recipe sounds terrific... I like my meat to be soft and well done, so the pressure cooking really helps i guess. The anecdote was an interesting read. Have bookmarked it and will try it this weekend!!

Trendsetters said...

nice story abt pepper...love the spice...
delicious dish

Tina said...

Beautiful and tempting fry dear...

Padma said...

Nice tempting pics... looks so spicy and delicious.

Cham said...

Appapa Kollurra poo Vino! Wonderful I prefer pepper meat with rasam!

TREAT AND TRICK said...

Something spicy is also my favorite shall try it out, both the story about the pepper and this dish are really great, dear ....

Swathi said...

Vinola,
Mutton pepper fry looks fiery and nice

Priya said...

Slurpppp!!!am hungry now, just love this pepper curry and am a die hard fan of this sort of mutton dishes...superb vino..kalakitinga ponga..

Gulmohar said...

Lovely write up Vinolia :-) That's so true,in Kerala everybody has at least one pepper plant in their backyard. For the same reason, I still can't buy pepper...lol..Everytime I go home, I bring back a 2 year supply..lol..
Never prepared mutton like this..Love pepper in meat, so I'm sure I'll love this

kothiyavunu said...

Your mutton pepper makes me drool, looks so spicy and delectable!!!I can almost get the aroma here just by looking at the pics! Very tempting click!

Cool Lassi(e) said...

Am drooling at this dish! Looks so moist and spicy. Bookmarking it!

♥LOVE2COOK♥ said...

Hi dear, there's an award with tag awaiting U at my blog! ;)

Sailaja Damodaran said...

Making me hungry..............tempting

Latha said...

Mutton fry looks yummm....tempting clicks....am drooling.

Jagruti said...

Wow..very colourful dish!!

Saveurs et Gourmandises said...

Des photos à nous faire saliver une journée entière.
Merci pour ta réponse concernant les vermicelles à base de semoule.
J'habite Paris et la Gare du Nord n'est pas loin, même si pour les produits indiens, je vais souvent à la Chapelle car c'est sur mon chemin.
A bientôt.

Simi Mathew said...

The masala looks so lovely and tempting. The dish is an absolute winner.
Simi
itsallaboutfood.wordpress.com

ARUNA said...

Those pics r making me drool!

Uma S said...

Woo..lovely..am not a big fan of red meat, but the last 2 weeks , am so addicted to "goat meat"...I tried a similar one with "goat chops in pepper sauce", and loved the taste!..am afraid i have started liking goat again!

Nisha said...

I'm bookmarking this one

Avaneesh Raj Mohan said...

yummy recipe mouth watering...
ll try it soon..

Gita said...

Interesting read about pepper dear...I too add pepper for most nonveg dishes...it gives a nice flavor to the dish...poricha kari looks lip smacking...I would love to have this rice and rasam :)

Pavithra said...

oh wow it is just mouth watering. Beautiful clicks dear

Sarah Naveen said...

Pepper is my Fav too!!!!
Excellent clicks...Looks so mouthwatering

PriyaRaj said...

Wow wht a tempting curry ..very interesting ..nice clicks..

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Shabitha Karthikeyan said...

Your Mutton Pepper fry looks great..I had posted a similar recipe..Mutton Chukka..Check out my recipes at http://myhomekitchenrecipes.blogspot.com/

Sashi said...

Oh Girl !! I'm starving here. Pepper fry is my fav, never tried with mutton though. looks tasty !!

Viki's Kitchen said...

Missed some of your posts due to my health da. Now I am doing good. Milagu kari supera irukku pa. Ivvalavu azhagana color kari varuval saapittu naalachu:)Ivvalavu nalla varukka ungalal thaan mudiyum pa.
Love Kerala very much for its beauty n food. Well said about that pepper creepers all the country....nice anecdote too.

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