Black Pepper Lamb Curry | Gosht Kali Mirch Recipe

 Are u a pepper freaky? Then am sure you will definitely love the recipe. If u doesn’t get lamb in your place, try doing with mutton (see notes). It can either be served with plain steamed rice or with roti/chapathi. I love to have with idli and dosa too. 


Preparation time: 15-20 minutes
Cooking time: 10-20 minutes


½ kg lamb
2 onions
2-3 tomatoes
¾ tsp chilli powder
1 tsp coriander powder
¼ tsp turmeric powder
Coriander leaves (to garnish)
To temper
2 cloves
1 inch cinnamon
2 bay leaves
To sauté and grind
1 tsp pepper corns
1 tsp fennel seeds
5-6 garlic cloves
1 inch ginger

 How to make it

  • Saute the items given and grind into a smooth paste with little of water. Keep aside. 

  • Clean the lamb with running water till the blood goes off. Use turmeric powder to rinse. Chop it into small chunks.
  • Pressure-cook the lamb pieces with 2 cups of water for 4-5 whistles.
  • In a wok heat oil and temper with the items given. Sauté the finely chopped onions till translucent.

  • Throw the tomatoes and cook till turns mushy.

  • Add chilli powder, coriander powder and turmeric powder. Stir well.
  • Now add the cooked lamb pieces along with the water (if u has some remaining in the cooker). Mix well and add salt.

  • Let it cook further for some more time. Add the ground paste to the cooked lamb and fry till it combines well.

  • Garnish with coriander leaves and serve with steamed rice/roti

  1. The same procedure can also be done for cooking mutton. Instead of 5 whistles cook for 6-7 or even more, depends on the toughness of the skin.
  2. The spice level which I have given is very hot. Adjust chilli powder and pepper level according to ur taste buds.

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