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.
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?
- 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.
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Black Pepper Mutton Curry (Indian Lamb Curry)
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.
Dolly Tejani
Hi,
Can we cook this pepper mutton curry in pressure cooker as cooking mutton in a pan takes a very long time.
Thanks,
Dolly
jyothirajesh
Yes Dolly you can definitely cook in pressure cooker. Just watch the water quantity you add.
Abhinav
Hi
I love this recipe. can I cook without marination? direct.
jyothirajesh
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