Grind all the ingredients listed under ‘To grind’. Add 1 to 2 tsp water if necessary to form a thick paste. Marinate the mutton pieces in the masala paste, add 1/2 cup of water and pressure cook for two whistles.
In a separate pan, heat coconut oil. Add the onion slices along with the curry leaves. Saute until onion wilts. Add the rest of the masala powders listed. Mix well and let them cook for a minute. Finally add the cooked mutton and give a good mix.
Let the excess water run dry. Keep stirring till a char begins to form on the onions and mutton pieces. Transfer to a serving dish and give a good squeeze of lime juice before serving.
Mutton Pepper roast can be served with any Indian flatbread or rice.
By Ria Samuel