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Peppercorn Meat Recipe
A well marinated lamb cooked in spices and lots of cream. Served with masaledar amchur potatoes, it makes for a lipsmacking treat.
- Total Cook Time 30 mins
- Cook Time 30 mins
- Recipe Servings4
- Easy
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
HideShow Media1.
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.