Mutton pepper gravy / Lamb pepper gravy

Goat meat is referred to as Mutton. Mutton pepper gravy is made with whole pepper,coriander leaves and coconut giving the nice green colour to the gravy unlike the other gravy recipes. On a cold or raining day, this pepper gravy with rice will satisfy your cravings for a hearty food. This mutton pepper gravy is a thick gravy which goes well with plain rice, jeera rice, coconut milk rice, Pulao, roti/chapathi.

Mutton gravy

  • Onion - 1 big (sliced)
  • Mutton (Lamb)- 500g / 1 lb
  • Tomato - 1 (chopped)
  • Turmeric powder - 1/4 tbsp
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Cinnamon - 1 inch stick
  • Cloves -3
  • Oil
  • Salt to taste
To Grind:
  • Garlic - 10 cloves
  • Ginger - 2 inch piece
  • Coriander leaves - a hand full
  • Green chillies - 3
  • Pepper - 1 1/2 tbsp
  • Coriander powder - 1  tbsp
  • Cinnamon - 1/2 inch stick
  • Cloves - 3
  • Fennel seeds(Sombu) - 1 tbsp
     Grind the above ingredients to a fine paste.

To Grind:

  • Grated coconut 1/2 cup
  Grind the grated coconut into a smooth paste.


  1. Heat Oil in a pan. Add cinnamon , cloves, mustard seeds. Once the mustard seeds crackle add curry leaves and saute.
  2. Add onions and fry till the onions become translucent.
  3. Add mutton, followed by turmeric powder and saute well for 2 to 3 minutes.
  4. Add the above grounded paste (paste containing pepper and coriander leaves)  and saute well over low heat, with frequent stirring until the raw smell of the paste goes off.
  5. Once the raw smell from the paste goes off , add tomato and saute well until tomatoes are tender.
  6. Add 1 1/2 cup of water, salt and pressure cook mutton until the meat is tender. (Adjust water according to the thickness you need)
  7. Once the meat is cooked and the pressure from the pan is released, add coconut paste and allow to boil for 5 minutes.
  8. Turn off heat. Tasty mutton gravy is ready.