Black Pepper Mutton
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Black Pepper Mutton

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Level

moderate

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Cooking

60 min

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Preparation

20 min

Ingredients

Servings

3
Red Onions
thinly sliced
2
Garlic
finely minced
3
Ginger
finely minced
1 piece
Black Pepper
cracked
2 tbsp
Soy sauce
1 tbsp
Curry Leaves
15
Salt & pepper to taste
Water
12 cups
For Mutton Marinade
Mutton
cut into 2 cm cubes
500 g
Coriander Powder
1 tsp
Chilli Powder
1 tsp
Cumin Powder
1 tsp
Garam Masala
1 tsp
Turmeric Powder
12 tsp
Corn Flour
1 tbsp
Greek Yoghurt
1 tbsp
Lemon
juice
2 tsp
Salt
1 tsp
For Garnish
Coriander
Chilli

How to cook

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!

Cook the mutton

  • 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.
  • 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.
  • 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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