Pepper Mutton/Lamb curry is a zesty and delectable dark pepper curry made with couple of fixings. It is an absolute necessity dish for dark pepper sweethearts. In urdu/hindi, it is known as kali mirch gosht ka salan. This dish includes all the more frequently that standard at homes during cold winter days or when somebody at home has cold, hack or recuperating after fever. I took in this formula from my mother. The mix of onion and dark pepper gives the curry a sweet and zesty taste. At whatever point I set up this curry, I have it with plain rice with a sprinkle of lemon juice, which gives me a sharp taste alongside the peppery taste of dark pepper.
Cleave the onion into little pieces and mesh or puree the garlic and ginger together. Quarter the tomatoes.
In a huge pot, carry the oil to warm over a high fire. At the point when it’s hot, include all the entire flavors. As they splutter, blend in the onion, garlic and ginger.
Fry this blend for around five minutes until it turns a rich brilliant shading. At that point include the tomatoes, chillies, dark pepper and garam masala. Mix for two minutes and as the tomatoes deteriorate, blend the yogurt and the sheep.
Blend the sheep into the masala enthusiastically. Include a 16 ounces of water, spread and cook on a medium fire until the sheep is delicate. At the point when it is, raise the warmth and decrease the volume of fluid until the oil isolates from the curry.
Present with a squirt of lemon squeeze and hacked coriander.
Elements for Mutton Kali Mirch Karahi
500 gm Mutton
1 and 1/2 Black Pepper Crushed
3 tbsp Cooking Oil
1 and 1/2 Ginger and Garlic Chopped
1 tsp Cumin
1 cup Yogurt
2 Green Chilies
Salt (As Needed)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 glass Hot Water
Guidelines for Mutton Kali Mirch Karahi
1-In a cooking pot, include cooking oil, ginger and garlic cleaved, cumin, sheep and cook for 2-3 minutes.
2-Now include, yogurt, green bean stew, salt, cumin powder, coriander powder, dark pepper squashed and Cook for 3-4 minutes.
3-After this include high temp water and steam for 30-35 minutes on low fire.
4-Your delectable Mutton Kali Mirch Karahi is prepared to serve.
bite by bite kali mirch food recipe
At that point leave it for low warmth till the slender layer of oil shows up on the base surface and spread the skillet leave till the sauce is thick,stir each 5 minutes.Clean and wash the sheep pieces, include oil, ginger and garlic glue, dark pepper, turmeric powder,onion, mint leaves, green bean stew and blend well
In the interim take a blender container and mix onion with curd to shape a puree. Decrease the fire and include curd puree in pasanda. Mix to blend the fixings well. Cook on low fire for couple of minutes or till pasanda is fragrant and delicate. Serve hot with roomali roti or paratha.After the sheep is tender,Add coriander leaves and mint leaves,Green stew
You can likewise discover progressively Main Course Mutton plans like Bamchunth Syun Himachali Gosht Rara Khichra Gosht Pudina ChopSprinkle salt and pour little water in skillet. Guarantee the masala doesn’t adhere to the base of the dish. Cook the masala for a moment or two. Cleave sheep into little pieces and include them in the readied masala. Hurl the dish to blend the masala well with lamb pieces.