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  • Writer's pictureJyothi Varne

Kerala Style -Mutton Pepper Roast

Updated: May 30, 2020

The first time I had a spicy pepper roast was at a beautiful beach facing restaurant, close to a British era lighthouse that had an amazing view of dolphins jumping around in the sea.

A light, refreshing beer, some simple steam rice and that roast with the cool breeze was a memory etched in my vacation list. So much so, I happened to visit this place thrice in 2 years.

It tasted different, unlike anything that I had tasted before. Somehow those nice long slices of fresh coconut and slow-cooked mutton pieces in coconut oil, with a simple mix of whole spices made this dish deliciously amazing.

Fresh pieces of mutton, the best quality of black pepper and a generous amount of coconut oil and onion slices, all go hand in hand to make this dish a yummy affair. Be patient while slow cooking the meat in its own juices and don't hasten up the pre-marination process either. If you don't like the flavour of coconut oil, refined sunflower oil works just fine - but adding those coconut slices is a must though.

Preferably use fat-free, boneless, medium or small pieces of meat while making this dish. They tend to cook faster and taste better vs large mutton chunks with bone. Succulent pieces of meat with that heat of pepper and sweetness from fresh coconut and onion slices are what you should be aiming for while making this roast.


400 grams Mutton

1/2 tbsp Cumin powder

2 tbsp Red Chilli powder

1 tbsp Coriander Powder

1/2 teaspoon Turmeric powder

Salt to taste

2 tsp Lemon juice

2 Onions, finely chopped

5 cloves Garlic, finely chopped

1 inch Ginger, thin slices

10 - 15 Curry leaves

2 tablespoon Black pepper powder

10 -12 Fresh coconut flakes, (1/2 inch size)

1 cup Water

2 tablespoons Coconut Oil


  1. Marinate mutton pieces in all spice powders (except pepper) mentioned under "Ingredients" along with lemon juice and 1/2 tsp salt. Set aside for a minimum of 1 hour.

  2. Heat coconut oil in a pan. Add garlic and ginger pieces. Fry for 1 minute. Next, add sliced onions and cook until translucent.

  3. Add marinated mutton, coconut and 3/4 teaspoon salt. Cook on low flame for 8 to 10mins.

  4. Add 2 cups water and mix well. Cover and let it cook until mutton gets cooked well and water is fully evaporated.

  5. Add curry leaves, pepper powder and stir well to coat all the pieces, continue to cook for 4-5 mins.

  6. Serve hot with dal rice or Rotis.

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