Lamb with pepper gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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.