Black Pepper Mutton

Serving 3
Preparation Time 1 hour 20 mins
Skill Easy

2 small Red Onions, thinly sliced
3 Garlic Cloves, finely minced
1.5cm Ginger, finely minced
2 tbsp Black Pepper, freshly cracked
1 tbsp Soy sauce
15 Curry Leaves
1.5 cup Water
Salt & pepper to taste

500g Mutton, cut into 2 cm cubes
1 tsp Coriander Powder
1 tsp Chilli Powder
1 tsp Cumin Powder
1 tsp Garam Masala
½ tsp Turmeric Powder
1 tsp Salt
1 tbsp Corn Flour
1 tbsp Greek Yoghurt
2 tsp Lemon Juice



  1. Mutton marinade: Mix all the ingredients well, ensuring that the mutton cubes are thoroughly coated. Marinate for at least 30 mins — the longer, the better!
  2. Heat a saucepan or pan (with a lid) with 2 tbsp of oil over medium-high heat. Sear the mutton cubes on every side until they’re browned. Set aside.
  3. In the same pan, reduce to medium-low heat and fry the garlic, ginger and onions until the onions turn translucent. Add in the curry leaves and black pepper to fry for 1 min. Add in the mutton cubes and soy sauce and mix well. Lastly, add in water to deglaze the bottom of the pan.
  4. Bring it to a boil, then reduce it to a simmer. Cover for 45 mins to keep simmering or until the mutton is tender. Serve in a bowl and garnish with extra coriander and sliced chilli.
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