Name: KALI MIRCH MUTTON
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g - lamb or mutton; 1/3 - cup ghee; 1 - medium onion, sliced; 6 - cloves garlic; 2 - inches ginger root; 2 - green chillies; 1/2 - tsp black peppercorns; 6 - cloves; 4 - green cardamom pods; 2 - inches cinnamon stick; - Salt to taste; 1/2 - tsp crushed roasted cumin seeds; 1/2 - tsp coarse black pepper; 1 - cup yogurt; 4 - dried red chillies; 2 - green chillies for garnish; - Fresh coriander for garnish

KALI MIRCH MUTTON

Mutton Kali Mirch, also known as Black Pepper Mutton, is a savory and aromatic Indian dish made with tender pieces of mutton or lamb cooked in a rich and flavorful gravy infused with black peppercorns. The dish gets its name from the generous use of black pepper, which adds a spicy kick and depth of flavor to the meat. The mutton is typically slow-cooked with a blend of spices, onions, garlic, ginger, and yogurt to create a delicious and hearty dish that is perfect for serving with rice or roti.

Cuisine: South Asian

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Prep Time 10 mins Cook Time 80 mins Total Time 1 hr 30 mins Difficulty: Beginner Servings: 4

Instructions

1. In a pan, heat up the ghee on medium heat. Once the ghee is hot, add the black peppercorns, cloves, green cardamom pods, and cinnamon stick. Let them splutter in the ghee for a few seconds until they release their aroma.
2. Add the sliced onions to the pan and fry them until they turn translucent and slightly golden brown.
3. Add the lamb or mutton pieces to the pan and cook them until the color changes and they are lightly browned.
4. Add the crushed garlic, ginger, and green chillies to the pan. Cook for another two minutes, stirring occasionally to ensure the garlic and ginger do not burn.
5. Pour enough water into the pan to cover the meat and bring it to a simmer. Cook until the meat is almost tender and the water has reduced significantly.
6. Add the yogurt, black pepper, and crushed cumin seeds to the pan. Stir well to combine all the ingredients.
7. Continue cooking until the ghee separates from the masala and the gravy thickens.
8. Just before serving, add the dried red chillies and green chillies to the pan for an extra kick of spice.
9. Garnish the Kali Mirch Mutton with freshly chopped coriander before serving. Enjoy this flavorful and aromatic dish with rice or roti.

KALI MIRCH MUTTON