Pepper Jeera Mutton curry

Pepper-Jeera Mutton curry combines the peppery flavour and Indian spices to the Mutton.

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Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 4-5

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Cuisine : Indian»Main»

Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch

Ingredients :


  • Lamb with bone - 600g - cut into big chunks
  • Oil - 3 tblsp
  • Cinnamon - 3 cm long strip
  • Cloves - 2-3
  • Onion - 250g or 2 medium
  • Garlic - 10 small cloves
  • Green Chilli - 2
  • Ginger-Garlic paste - 1 tsp
  • Lemon juice - 2 tsp (optional)
  • Chopped coriander Leaves - 2 tsp for garnishing
  • Water - as required
  • Salt - to taste

Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1/2 tsp

Ingredients to be roasted and ground:

  • Pepper corn - 3/4 tblsp
  • Cumin (Jeera) seeds - 3/4 tblsp
  • Curry leaves - 7-8 (optional)

Method :
  1. Chop all the onion and herbs. Slit the chilli. Peel the garlic. Rinse the curry leaves.
  2. Heat a pressure cooker pan on a stove and add oil.
  3. When the oil is hot enough, add cinnamon and cloves and fry for about 1/2 a minute.
  4. Add chopped onion and garlic cloves to the oil and stir on a medium heat until they become light brown.
  5. Add chilli and ginger-garlic paste; fry for about 2 minutes.
  6. Add all the spice powders and mutton pieces; fry further for about 4-5 minutes. If you are adding lemon
    juice, please add now.
  7. ** Add about 1/3 cup of water to the pan.
  8. ** Cover and leave the heat on medium.
  9. ** After the first whistle, reduce the heat to low and pressure cook for about 15-18 minutes.
  10. ** Switch off the stove and open the lid once the pressure is gone.
  11. Roast pepper corns and cumin seeds on a separate frying pan for about 1-2 minutes. Grind them with curry leaves into a smooth powder without water. Leave it aside.
  12. Add this ground pepper and cumin to the pan of cooked meat.
  13. Add 2 teaspoon of oil to avoid the sticking of curry to the bottom of the pan.
  14. Let the curry boil on medium heat for about 4-5 minutes or until the curry becomes thick.
  15. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace all the steps 7-10 starting with the symbol ** with the following steps and continue to step 11 above.

  1. Add about 1.5l of water to the pan of Lamb and masala.
  2. Heat a pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a medium heat until the meat is tender enough. It might take about 1 hour 15 minutes or longer. Open the lid and stir few times and make sure there is enough water left.

Notes : Suitable for Rice/Chapati/Parotta or any wheat bread. Cooking time of Lamb/Mutton varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from. This is just an approximate time only for the meat available in UK.

Other Names : Milagu jeeraga mutton, Pepper jeera Lamb


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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