Lamb with pepper gravy

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

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.