Pairs well with Kali Mirch Mutton & Chops
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Kali Mirch Mutton & Chops
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A rich and flavorful mutton dish cooked with a blend of spices, clarified butter, yogurt, and finished with creamy Olper’s Cream and coconut milk powder. Perfect for Eid celebrations.
01:00:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- Mutton chops - 400g
- Mutton mixed boti - 500g
- Himalayan pink salt - 1/2 tablespoon (or to taste)
- Lal mirch powder (Red chilli powder) - 1/2 teaspoon (or to taste)
- Garam masala powder - 1 teaspoon
- Dhania powder (Coriander powder) - 2 teaspoons
- Haldi powder (Turmeric powder) - 1/4 teaspoon
- Zeera (Cumin seeds) roasted & crushed - 1/2 tablespoon
- Adrak lehsan (Ginger garlic) crushed - 1 1/2 tablespoons
- Lemon juice - 2-3 tablespoons
- Sabut kali mirch (Black peppercorns) - 1 tablespoon (coarsely crushed later)
- Laung (Cloves) - 5-6 (coarsely crushed later)
- Badi elaichi (Black cardamom) seeds - 1 (coarsely crushed later)
- Desi ghee (Clarified butter) - 3/4 cup
- Hari elaichi (Green cardamom) - 2-3
- Darchini (Cinnamon stick) - 1
- Zeera (Cumin seeds) - 1 teaspoon
- Tez patta (Bay leaves) - 2
- Lehsan (Garlic) sliced - 8-10 cloves
- Dahi (Yogurt) whisked - 1 cup
- Pyaz (Onion) fried & crushed - 1 cup
- Water - 2-3 cups
- Olper’s Cream - 3/4 cup
- Coconut milk powder - 2 tablespoons
- Hara dhania (Fresh coriander) chopped - handful (plus extra for garnish)
- Sukhi lal mirch (Dried red chillies) - 4-5
- Kali mirch (Black pepper) crushed - watch the video to see (for garnish)
- Adrak (Ginger) julienne - watch the video to see (for garnish)
Instructions
- Marinate the Mutton: In a bowl, combine mutton chops, mutton mixed boti, Himalayan pink salt, red chilli powder, garam masala powder, coriander powder, turmeric powder, roasted & crushed cumin seeds, crushed ginger garlic paste, and lemon juice. Mix well, cover, and marinate for 1-2 hours.
- Prepare Crushed Whole Spices: Using a mortar and pestle, coarsely crush black peppercorns, cloves, and black cardamom seeds. Set aside.
- Heat Clarified Butter and Temper Spices: In a wok, melt the clarified butter. Add green cardamom, cinnamon stick, cumin seeds, bay leaves, and sliced garlic. Mix well to release aromas.
- Cook Marinated Mutton: Add the marinated mutton to the wok. Mix well and cook on medium flame for 8-10 minutes until oil separates from the mixture.
- Add Yogurt and Fried Onion: On low flame, add whisked yogurt and fried & crushed onion. Mix thoroughly.
- Add Water and Simmer: Add 2-3 cups of water, mix well, and bring to a boil. Cover and cook on low flame for 40-50 minutes or until the meat is tender.
- Finish with Cream and Spices: Turn off the flame. Add Olper’s Cream, the coarsely crushed whole spices, coconut milk powder, fresh coriander, and dried red chillies. Turn the flame back on, mix well, cover, and cook on low flame for 4-5 minutes.
- Garnish and Serve: Garnish with crushed black pepper, fresh coriander, and julienned ginger. Serve hot.
