Black Pepper Lamb Curry | Gosht Kali Mirch Recipe

 Are u a pepper freaky? Then am sure you will definitely love the recipe. If u doesn’t get lamb in your place, try doing with mutton (see notes). It can either be served with plain steamed rice or with roti/chapathi. I love to have with idli and dosa too. 

 

Preparation time: 15-20 minutes
Cooking time: 10-20 minutes

Ingredients

½ kg lamb

2 onions

2-3 tomatoes

¾ tsp chilli powder

1 tsp coriander powder

¼ tsp turmeric powder

Coriander leaves (to garnish)

Salt  

Oil

To temper

2 cloves

1 inch cinnamon

2 bay leaves

To sauté and grind

1 tsp pepper corns

1 tsp fennel seeds

5-6 garlic cloves

1 inch ginger

 How to make it

• Saute the items given and grind into a smooth paste with little of water. Keep aside. 

• Clean the lamb with running water till the blood goes off. Use turmeric powder to rinse. Chop it into small chunks.
• Pressure-cook the lamb pieces with 2 cups of water for 4-5 whistles.
• In a wok heat oil and temper with the items given. Sauté the finely chopped onions till translucent.

• Throw the tomatoes and cook till turns mushy.

• Add chilli powder, coriander powder and turmeric powder. Stir well.
• Now add the cooked lamb pieces along with the water (if u has some remaining in the cooker). Mix well and add salt.

• Let it cook further for some more time. Add the ground paste to the cooked lamb and fry till it combines well.

• Garnish with coriander leaves and serve with steamed rice/roti. 

Notes

1. The same procedure can also be done for cooking mutton. Instead of 5 whistles cook for 6-7 or even more, depends on the toughness of the skin.
2. The spice level which I have given is very hot. Adjust chilli powder and pepper level according to ur taste buds.