Black Pepper Mutton
Level
moderate
Cooking
60 min
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 | 1 1⁄2 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 | 1⁄2 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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