Mutton Kali Mirch, or black pepper mutton, is a rich and flavorful Indian dish that showcases the bold, warming spice of black peppercorns. This isn't your grandmother's bland mutton stew; it's a culinary adventure that balances tender, succulent meat with a robust, aromatic sauce. The deep, earthy notes of the pepper are perfectly complemented by warming spices like ginger and garlic, creating a symphony of taste that will tantalize your taste buds. Imagine tender pieces of mutton falling off the bone, bathed in a thick, deeply flavorful gravy.
This recipe elevates the humble mutton curry to a level of sophisticated simplicity. Forget complicated techniques and long ingredient lists; this Mutton Kali Mirch recipe is surprisingly accessible, even for beginner cooks. To unlock the secrets of creating this delicious masterpiece, follow the easy step-by-step guide below.
Tools Needed
- Pressure cooker
- Kadhai/Pan
- Mortar and pestle
- Ladle
Ingredients
- Mustard oil: 2-3 tablespoons
- Bay leaf: 1
- Big cardamom: 2
- Green cardamom: 2
- Cloves: 4
- Black peppercorns: 7-8
- Cinnamon stick: 1 piece
- Goat meat: 500 grams
- Salt: to taste
- Onion: 250 grams (sliced)
- Water: 1 cup (approx. 250ml)
- Ginger-garlic paste: 1 tablespoon
- Black peppercorns (coarsely ground): 1.5 tablespoons
- Green chilies: 4-5 (chopped)
- Ginger: some (julienned)
- Garlic: 3-5 cloves (chopped)
- Curd: 1-2 tablespoons
- Coriander leaves: some (chopped)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Brown the Mutton
- Heat mustard oil in a pressure cooker. Add bay leaf, cardamoms, cloves, black peppercorns, and cinnamon. Fry for a few moments to release their aroma.
- Add goat meat and fry for 2-3 minutes, stirring constantly, until browned evenly. Add salt.
Step 2. Pressure Cook the Mutton
- Add sliced onions and mix well on low flame. Add water.
- one whistle on high flame, then 3-4 whistles on low flame.
- Add ginger-garlic paste; mix and cook on low flame for 3-4 minutes.
Step 3. Temper and Finish the Gravy
- Heat mustard oil (or desi ghee) in a kadhai/pan. Add garlic and fry until golden brown. Add green chilies and fry briefly.
- Add the cooked meat and gravy from the pressure cooker (add ½ cup water to the pressure cooker, stir, and pour).
- Mix well on medium flame. Add crushed black pepper and mix.
- Add curd and mix. Cover and cook on low flame for 5 minutes to allow flavors to meld.
Step 4. Garnish and Serve
- Garnish with ginger juliennes and chopped coriander leaves.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use any cut of goat meat you prefer.
- Adjust the amount of spices to your liking.
Nutrition
- N/A
FAQs
1. Can I use lamb instead of mutton?
Yes, lamb can be substituted for mutton. Adjust cooking time as lamb tends to cook faster.
2. What if I don't have all the spices listed?
Feel free to omit spices you don't have, or substitute with similar spices. The black pepper is key, but the others enhance the flavor.
3. How can I make the gravy thicker?
Simmer the curry uncovered for a longer period to reduce the liquid and thicken the gravy. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end.
This Mutton Kali Mirch recipe delivers a deeply satisfying and flavorful experience, showcasing the magic of simple ingredients elevated by masterful spicing. The tender mutton and rich gravy are perfect served with naan or rice, making it a complete and unforgettable meal. Enjoy the warmth and deliciousness of this classic Indian dish!