How to make Black Mutton - Mutton cooked with well roasted and powdered spices that make it appear black.
This recipe is contributed by Member Mrs. Jyotsna solanki.
Main Ingredients : Mutton (मटन), Black Peppercorns (काली मिर्च)
Cuisine : Indian
Course : Main Course Mutton
Black Mutton Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
For more recipes related to Black Mutton checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Dahi Ka Kheema, Mirchi Mutton, Bamchunth Syun, Andhra Style Mutton Curry.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Black Mutton Recipe
Mutton cut into 1 cm pieces 250 grams
Black Peppercorns 1 tablespoon
Salt to taste
Black pepper powder 1/2 teaspoon
Onion roasted 1 medium
Garlic roasted 5-6 cloves
Black peppercorns roasted 10-12
Cloves roasted 1-2
Coriander seeds roasted 1 tablespoon
Cumin seeds roasted 1 tablespoon
Oil 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Marinate the mutton with lemon juice, salt and black pepper powder and set aside for half an hour.
Step 2
Meanwhile make a fine paste of onion and garlic. Grind the black peppercorns, cloves, coriander seeds and cumin seeds to a fine powder.
Step 3
Heat oil in a non-stick pan. Add the onion-garlic apste and saute for two minutes. Add the spice mixture and mix well.
Step 4
Add the marinated mutton, salt and a cup of water, cover and cook on low heat till the mutton is tender. Serve hot garnished with coriander leaves.
