Peppercorn Meat Recipe

 
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Peppercorn Meat
  • Chef: Dhriti Chowdhury
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A well marinated lamb cooked in spices and lots of cream. Served with masaledar amchur potatoes, it makes for a lipsmacking treat.

Ingredients of Peppercorn Meat

  • 1 kg lamb
  • 4
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 Tbsp vinegar
  • 6 Tbsp thick yoghurt
  • 1/2 tsp roasted ground cumin seeds
  • Salt to taste
  • 2 Tbsp cracked peppercorns
  • 2 tsp ground yellow mustard seeds
  • 4 Tbsp oil
  • 100 ml cream
  • 100 gm onions, peeled and halved
  • 3 split green chillies
  • 1 Tbsp chopped coriander
  • For Amchur Potatoes:
  • 1/2 kg boiled potatoes
  • 1 Tbsp butter
  • 2 tsp amchur
  • 1/2 tsp kashmiri mirch
  • 1/2 tsp dried mint
  • 1 tsp salt
  • 2 tsp lemon juice
  • 1 Tbsp chopped coriander

How to Make Peppercorn Meat

  • 1.Coat the lamb with the papaya and leave for 30 minutes. Remove the papaya.
  • 2.Mix the yoghurt with ginger paste, garlic paste, cumin and vinegar. Marinate the meat in the mixture for 3-4 hours.
  • 3.Coat the marinated meat on 1 side with peppercorns and mustard seeds.
  • 4.Fry in hot oil on both sides until tender. Remove from the pan.
  • 5.Add the remaining marinade to the pan with cream.
  • 6.Allow it to heat through and pour over the meta with the onions, chillies and chopped coriander.
  • For the potatoes:
  • 1.Heat the butter. Add the potatoes and the spices and lemon juice.
  • 2.Stir to coat and serve with the lamb.

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