Name: Mutton kali mirch recipe by Soma Mukherjee at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Mutton medium pieces 500g; Hung curd 1/2 cup; Freshly powdered black pepper 7- 8 teaspoon; Garlic paste 2 teaspoon; Ginger paste 1 tablespoon; Onion paste 2 tablespoon; Chopped Onions 1 cup; Cumin powder 3 teaspoon; Black Cardamom 1; Small green Cardamom 1; Clove 2 or 3; 1/2 " long cinnamon stick 1; Turmeric powder 1/2 teaspoon; Salt as required; sugar 1 teaspoon; Ghee 2 tablespoon+ 1 tablespoon oil

ABOUT Mutton kali mirch RECIPE

This is an easy recipe. Mutton cooked with black pepper. Black pepper is a spice that is known to offer many health benefits. Specially in winter it is a cold and sore throat remedy, it improves digestion, it has antibacterial quality, and it also provides body warmth and just a pinch of black pepper when added to any food can enhance its flavour. I didn't use any other chillis or cilli powders in this recipe.

Ingredients Serving: 4

Mutton medium pieces 500g
Hung curd 1/2 cup
Freshly powdered black pepper 7- 8 teaspoon
Garlic paste 2 teaspoon
Ginger paste 1 tablespoon
Onion paste 2 tablespoon
Chopped Onions 1 cup
Cumin powder 3 teaspoon
Black Cardamom 1
Small green Cardamom 1
Clove 2 or 3
1/2 " long cinnamon stick 1
Turmeric powder 1/2 teaspoon
Salt as required
sugar 1 teaspoon
Ghee 2 tablespoon+ 1 tablespoon oil

Instructions

Clean and rinse mutton pieces
Rub turmeric powder and little salt then keep aside.
Make a paste of black and green Cardamom, cloves and cinnamon , keep aside with cover.
Blend the hung curd with little salt, 1 teaspoon cumin powder 1 teaspoon garlic paste and onion paste. And keep aside.
Heat oil+ ghee in a cooking container.
Add chopped onions and 1 teaspoon sugar, fry until redish brown colour appears , add ginger paste and stir.
Add remaining garlic paste and fry.
Add mutton, mix it and add the curd mix, 2 teaspoon cumin powder,powdered black pepper.
Mix all, add salt and mix again.
Cover it and let it cook until oil separates.
Then remove the lid and mix again. Add 2 cups of warm water and shift it in a pressure cooker.
Pressure cook it for about 15 minutes or roughly upto 4 whistles ( it depends on the cooker size, material e.t.c)
Or cook it in the same container, add little more water or add water as required for cooking the meat properly. Cook with cover and on medium low flame.
When the meat cooked properly. Add the Cardamom, cinnamon, cloves paste and cover again for few minutes. Remove from heat and let it stand for few minutes.
If you are using pressure cooker then after 15 minutes release the pressure, if mutton cooked then add the Cardamom, cloves, cinnamon paste and cover again for few minutes.
Serve hot.

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