Spiced Mutton Pepper Fry With Coconut Rice Pancakes Recipe

About this recipe

A flavorful breakfast featuring tender mutton chunks stir-fried with aromatic spices, paired with delicate coconut rice pancakes for a perfect start to your day.

Ingredients

• 50 g Black Pepper Powder
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• loose Ginger
• 500 g Onion
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• - Rice Flour
• 200 ml Coconut Milk
• 100 g Salt
• 100G Oleo
• 1pc Watermelon

Instructions

1. 1. Wash the mutton chunks thoroughly and marinate with turmeric, black pepper, red chili powder, and salt. Let it sit for 15 minutes.
2. 2. Heat 2 tbsp of cooking oil in a pan, add mustard seeds, and let them crackle.
3. 3. Add chopped onion, garlic, ginger, and curry leaves to the pan and sauté until golden brown.
4. 4. Add the marinated mutton chunks and cook on medium heat for 10 minutes, stirring occasionally.
5. 5. Sprinkle cumin powder over the mutton, cover the pan, and simmer for another 10 minutes until tender.
6. 6. In a mixing bowl, combine rice flour and coconut milk with a pinch of salt to form a smooth batter.
7. 7. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of batter to form a small pancake.
8. 8. Cook the pancake on medium heat for 2-3 minutes per side until golden and crispy at the edges.
9. 9. Repeat to make more pancakes, adjusting the heat as needed to avoid burning.
10. 10. Serve the spiced mutton pepper fry alongside the coconut rice pancakes for a balanced and hearty breakfast.