Kali Mirch Mutton Curry Recipe, Peppery and Tender
Bone-in mutton simmered in a gravy built on freshly crushed black pepper, onions and curd. Warming, peppery and tender.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Marinate
Mix the mutton with the curd, ginger-garlic paste, turmeric and salt. Rest for 30 minutes.
- 03Brown the onions
Heat the oil in a heavy pot. Fry the onions and green chillies for 8 to 10 minutes until golden.
- 04Sear
Add the mutton with its marinade and cook on a high flame for 8 minutes, stirring, until the moisture dries.
- 05Add the pepper
Stir in the coriander powder and half the crushed pepper. Cook for a minute.
- 06Simmer
Add the hot water, cover and cook on low for 45 to 50 minutes, or 6 to 7 pressure cooker whistles, until tender.
- 07Finish
Stir in the garam masala and the rest of the pepper. Rest for 5 minutes and add the coriander.
Questions
Can I use less pepper?+
Yes. Start with 1 teaspoon and add more at the end. Crush it fresh for the best heat.
Can I cook it in a pressure cooker?+
Yes. Cook for 6 to 7 whistles on medium, then let the pressure drop naturally.
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