Bakra Eid is a time for celebration, family, and of course, delicious food! And what better way to celebrate than with a hearty and flavorful Black Pepper Mutton Kadhai? This aromatic dish, bursting with the spicy kick of black peppercorns and the rich tenderness of succulent mutton, is a true culinary masterpiece. The perfect balance of heat and savory depth makes it an unforgettable centerpiece for your Eid feast, guaranteed to impress even the most discerning palates. Forget the usual mundane dishes; this recipe offers a unique twist on a classic, elevating your Eid celebration to a whole new level of deliciousness.
This recipe expertly blends traditional techniques with a modern flair, resulting in a succulent and aromatic mutton curry that's surprisingly easy to make. From the careful selection of spices to the slow simmering process that unlocks the full flavor of the mutton, each step is meticulously detailed to ensure a perfect outcome. Ready to embark on a culinary journey that will tantalize your taste buds? Let's dive into the step-by-step process and create a Black Pepper Mutton Kadhai that will be the star of your Bakra Eid spread.
Tools Needed
- Pan
- Blender
Ingredients
- Mutton: 750 grams
- Oil: 1/2 cup
- Onions: 2, finely sliced
- Green chilies: 2-4
- Whole black peppers: 8-10
- Cinnamon: small piece
- Cloves: 3-4
- Big cardamom: 1
- Whole cumin seeds: 1 teaspoon
- Small cardamoms: 2-3
- Ginger-garlic paste: 1 tablespoon
- Salt: 1 tablespoon (adjust to taste)
- Water: 1 cup
- Coriander powder: 1/2 tablespoon
- Cumin powder: 1 teaspoon
- Curd (yogurt): 1 cup (approx. 200 grams)
- Crushed black pepper: 1 teaspoon (adjust to taste)
- Dried red chilies: 2-3
- Green coriander: some, chopped
- Ginger: some, chopped
Step-by-Step Instructions
Step 1. Sauté Aromatics and Brown the Mutton
- Heat oil in a pan. Add sliced onions and fry until light golden .
- Add whole spices (black pepper, cinnamon, cloves, cardamom, cumin seeds) to the hot oil and fry for a few seconds .
- Add mutton and fry until lightly golden .
- Add ginger-garlic paste and salt, fry for 1-2 minutes .
Step 2. Simmer and Develop Flavors
- Add 1 cup of water, cover, and cook on medium-low heat for 30-35 minutes, checking after 25 minutes .
- Add coriander powder, cumin powder, and curd. Mix well .
- Add the onion paste .
Step 3. Enhance with Spices and Roast
- Roast the mutton until the oil separates .
- Add crushed black pepper .
- Add dried red chilies .
Step 4. Finish and Garnish
- Blend the fried onions with green chilies and a little water to make a paste .
- Garnish with green coriander, green chilies, and ginger .
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use fresh black pepper for better flavor .
- Stir occasionally to prevent burning .
- Adjust the amount of water to achieve your desired gravy consistency .
- Reduce spices for a lighter dish, especially during hot seasons .
Nutrition
- N/A
FAQs
1. Can I use lamb instead of mutton?
Yes, lamb can be used as a substitute for mutton. The cooking time might be slightly shorter, so keep an eye on it to prevent overcooking.
2. What can I do if my mutton is tough?
Marinate the mutton for at least 2-3 hours (or preferably overnight) in yogurt and spices to tenderize it before cooking. Using a pressure cooker can also help to soften tougher cuts.
Your Black Pepper Mutton Kadhai is now ready to be enjoyed! This flavorful dish is the perfect addition to your Bakra Eid celebration, sure to impress your family and friends. Happy Eid!