Black Pepper Mutton recipe | Kali Mirch wala Gosht b Mayelas kitchen


The title of the recipe tells the whole story about this dish. Black Pepper Mutton recipe is easy to make but hard to leave when served. Tender meat and spices will make you fall in love with this recipe Over eating is guaranteed as once you start you can not stop.
Step by step guide

Watch Video of this recipe

Preparation time: 5-10 mins.
Cooking time: 30 mins.

Mutton | Bakra Gosht: 1 kg / 1000 grams.
Tomato | Tamatar: 4 medium size.
Onion | Pyaz: 3 medium size.
Garlic | Lahsan: 10 cloves.
Salt | Namak: 1 table spoon.
Black Pepper Powder | Kali Mirch Powder: 1 table spoon.
Turmeric Powder | Haldi: 1 tea spoon.
Coriander Powder | Dhania Powder: 1 tea spoon.
Fenugreek Powder | Kasuri Methi: 1 table spoon.
Cumin Powder | Zeera Powder: Half tea spoon.
Cooking Oil : Half Cup oil - 100ml.
Water: Half cup.


First we will add Oil, Tomato, garlic, onion, Salt, Black Pepper, Turmeric Powder, Coriander Powder, Fenugreek Powder, Cumin Powder, Water Half cup and Mutton in Pressure Cooker. Then Pressure cook it for 15-20 mins.

After giving pressure to meat, open cooker and check meat with a fork to know if it is well cooked from inside. If you feel it is a bit raw then give pressure again for couple of minutes. The time may differ depending on the quality of your meat.

If the meat is ready then keep the lid off and let water dry. Saute it.

When the water gets dry and oil comes on the sides of the meat your black pepper mutton is ready. We have garnished it with Ginger and Coriander. Enjoy.

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