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Home > Non-Vegetarian Recipe > Black Pepper Mutton Curry

Black Pepper Mutton Curry

Last updated July 24, 2020. Originally posted July 24, 2020 By Jyothi Rajesh 4 Comments

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spicy mutton curry served in cast iron pan with text
peppery hot mutton curry with text
black pepper spice mutton curry in cast iron pan with text

Here’s a bold, fiery hot, warming mutton curry that is exploding with flavors. It’s got that kick from black pepper that is the most important spice ingredient in this curry. A wholesome meal in itself with served with rice or flatbread.

spicy pepper mutton curry served in cast iron pan with spoon on the side

This fiery mutton curry made with black pepper corns is one delicious dish that pairs beautifully with steamed rice, rotis, dosas, idlis and many more. It’s a wonderful treat for all the spice lovers. This South Indian style is very easy to make and tastes delicious. It’s one of the spiciest and the most aromatic curry.

Ingredients Needed

  • Mutton or lamb – any cut of the meat
  • Loads of black pepper, freshly grounded
  • Cumin powder
  • Coriander powder
  • Turmeric powder
  • Red chili powder or cayenne pepper
  • Onion
  • Ginger
  • Garlic
  • Lemon juice
  • Oil
  • Curry leaves – of you can’t find it, skip it
  • Bay Leaves

You can use any cut of mutton or lamb for this curry. Chops, shanks or shoulders.

How To Make Mutton Curry?

  1. Rinse mutton/lamb pieces under tap water. Add all the marination ingredients and to mutton and allow it to marinate for at least 30 minutes to 2 hours in the fridge.
  2. Heat coconut or vegetable oil in a pan. Add garlic and ginger pieces. Fry for 1 minute.
  3. Add finely chopped onions, curry leaves, bay leaves, cinnamon stick and cloves. Cook till onions turn soft.
  4. Add marinated mutton and ¾ teaspoon salt.
  5. Add freshly ground pepper, coconut pieces. Continue to cook for 4 minutes.
  6. Add 2 cups water and mix well. Cover, simmer and allow meat to cook on low flame until mutton gets cooked.
  7. Once curry reaches desired consistency turn off flame and serve hot with rice.

FOR THE LOVE OF CURRY – MORE CURRY RECIPES YOU MIGHT LOVE –

Instant Pot Butter Chicken

Thai Panang Chicken Curry

Egg Curry

Chickpea Curry

Thai Butternut Squash Curry

Easy Everyday Chicken Curry

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spicy pepper mutton curry served in cast iron pan with spoon on the side
spicy pepper mutton curry served in cast iron pan with spoon on the side
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Black Pepper Mutton Curry (Indian Lamb Curry)

Jyothi Rajesh
Here’s a bold, fiery hot, warming mutton curry that is exploding with flavors. It’s got that kick from black pepper that is the most important spice ingredient in this curry. A wholesome meal in itself with served with rice or flatbread.
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Prep Time 10 mins
Cook Time 35 mins
Course Main, Main Course
Cuisine Indian
Servings 4 servings
Calories 428

Ingredients
  

For Marination-

  • 1 lbs 450 grams Mutton, cut into small pieces
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon lemon juice

For Curry-

  • 2 tablespoon oil
  • 2 small bay leaves
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 inch ginger thin slices
  • 10 curry leaves you can find it in Indian stores. You can skip it
  • 1 tablespoon fresh coconut slices thinly sliced
  • 4 tablespoon ground pepper
  • ¾ teaspoon salt
  • ¼ cup water

Instructions
 

  • Rinse mutton/lamb pieces under tap water. Add all the marination ingredients and to mutton and allow it to marinate for at least 30 minutes to 2 hours in the fridge.
  • Heat coconut or vegetable oil in a pan. Add garlic and ginger pieces. Fry for 1 minute.
  • Add finely chopped onions, curry leaves, bay leaves, cinnamon stick and cloves. Cook till onions turn soft.
  • Add marinated mutton and ¾ teaspoon salt.
  • Add freshly ground pepper, coconut pieces. Continue to cook for 4 minutes.
  • Add 2 cups water and mix well. Cover, simmer and allow meat to cook on low flame until mutton gets cooked.
  • Once curry reaches desired consistency turn off flame and serve hot with rice.

Notes

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 428kcalCarbohydrates: 10gProtein: 20gFat: 35gSaturated Fat: 13gCholesterol: 83mgSodium: 1098mgPotassium: 405mgFiber: 3gSugar: 1gVitamin A: 276IUVitamin C: 54mgCalcium: 76mgIron: 3mg
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    Comments & Reviews

  1. Abhinav says

    January 30, 2019 at 2:56 pm

    Hi
    I love this recipe. can I cook without marination? direct.

    Reply
    • jyothirajesh says

      January 30, 2019 at 8:08 pm

      I’d always recommend marinating meat atleast for 30 minutes. But if your pressed of time, you can add meat to the dish and add in all the spices. Please note – marinating meat always makes the dish taste better

      Reply
  2. Dolly Tejani says

    August 19, 2017 at 12:22 pm

    Hi,

    Can we cook this pepper mutton curry in pressure cooker as cooking mutton in a pan takes a very long time.

    Thanks,
    Dolly

    Reply
    • jyothirajesh says

      August 24, 2017 at 8:51 am

      Yes Dolly you can definitely cook in pressure cooker. Just watch the water quantity you add.

      Reply

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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