Recipe for Black Pepper Mutton Curry

<Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish. This is a family recipe – bequeathed to me by my mother in law.


  • 4  tablespoons vegetable oil
  • 2 medium sized onions, roughly chopped  + 2 onions, thinly sliced
  • 1/2 cup fresh curry leaves washed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons ground coriander
  • 1/2 cup water
  • 2 inch piece ginger, minced
  • 5 cloves of crushed garlic
  • 2 tablespoons chilli powder , or amount to taste
  • Salt to taste
  • 1 tablespoon ground turmeric
  • 1/4 cup tomato paste or 2 tomatoes diced
  • 1 pound mutton cut into edible pieces, bone in or you can use stew meat


  1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water and some tomatoes (optional). Blend until the mixture has turned into a coarse paste.
  2. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the chilli pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste or tomatoes and fry for 1 more minute until cooked. Add pureed peppercorn sauce, and the remaining 1/2 cup of water. Stir to blend ingredients and add meat. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender and fully cooked, about 30 minutes.
  3. You can add potatoes cut into cubes for that ‘potato lover’