Ingredients

• 1 kg - uncooked prawns
• 3/4 cup - ground rice
• 1/2 cup - coriander leaves
• 1/2 tsp - turmeric
• 1.5 tsp - red chilli powder
• Salt to taste
• For the filling:
• 1/2 cup - finely chopped pineapple
• 2 small onions, finely chopped
• 2-3 tbsp - ghee
• 1/2 tsp - dried lime powder
• For the tamarind and tomato sauce:
• Egg-size ball of tamarind
• 2.4 cups - warm water2 small tomatoes, peeled and chopped
• 1 onion - finely chopped
• 1 tbsp - ghee
• 1/2 tsp - red chilli powder
• 1 tbsp - sugar Salt to taste
• Fresh coriander to garnish

How to Make Lamb with pepper gravy

• Combine the ginger-garlic paste with salt and red chilli powder and rub into the mutton.
• Add vinegar and spring onions, leave to marinate for ½ an hour.
• Place the mutton in an oven-proof dish, pour water over it until 3/4th of the meat is covered with water.
• Cover tightly with aluminium foil and cook in pre-heated oven (300 degree F).
• Cook for 1 hour approximately.
• Keep checking, do not overcook the mutton.
• Remove the foil, leave to cool.
• Remove the mutton, strain and reserve the liquid.
• For the gravy:
• Roast the peppercorns on a tawa, crush coarsely and set aside.
• In a heavy bottomed pan add the reserved liquid and bring to a boil.
• Add tomato puree, reduce heat.
• Simmer on low heat until gravy thickens.
• Add pepper, chives, garam masala and salt to taste. Cook on low heat for 2-4 mins.
• Add butter and stir-cook until the butter melts and is well mixed into the gravy.
• Remove from heat, add cream and half of the blackcurrant juice.
• Mix well. Adjust the salt.
• Arrange the mutton in an ovenproof dish. Sprinkle the remaining blackcurrant juice on the mutton and heat it for 3-4 mins. in the pre-heated oven.
• Remove the mutton dish from the oven and pour the gravy over it.
• Sprinkle some extra freshly ground pepper and chopped spring onions over it. Serve hot.