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Morich Mutton (Mutton in rich Garlic-Pepper Sauce)

May-07-2017
Barnali B
30 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Morich Mutton (Mutton in rich Garlic-Pepper Sauce) RECIPE

Pepper is the main element of this terrific mutton dish. When pepper, garlic and butter come together they create magic. I wanted to make mutton with pepper since a long time and this particular recipe I liked turned out to be very simple and quite flavorful.

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • West Bengal
  • Boiling
  • Frying
  • Main Dish
  • High Fibre

Ingredients Serving: 3

  1. Mutton - 700 gm
  2. Curd - 150 gm
  3. Fresh Garlic Paste - 1 tbsp + 1/2 tbsp
  4. Fresh Coconut Paste - 2 tbsp
  5. Pepper Paste - 2 tbsp + 1/2 tbsp
  6. Onion - 2 Medium sliced thinly
  7. Peppercorn Whole - 5-6
  8. Bay Leaf - 1 + 1
  9. Red Chilli Dried - 2
  10. Ghee - 2 tbsp
  11. Refined oil - 4 tbsp
  12. Salt & sugar as per taste

Instructions

  1. Clean the mutton. Take enough water in a pressure cooker and pressure cook the mutton with a bay leaf and a few pieces of garlic, till tender. Drain and keep aside the stock.
  2. Soak the peppercorns for an hour in a little water, it will be easier to make a smooth paste. In a grinder make a fine paste of the peppercorns. Add water as required to make the texture smooth.
  3. Make a paste of the fresh garlic. I would not prefer using a store bought garlic paste as they have some preservatives which alter the taste of the dish.
  4. Take the warm boiled mutton in a mixing bowl and add 100 gm beaten curd, 1 tbsp fresh garlic paste and 2 tbsp fresh pepper paste. Mix well and keep it for at least 15 minutes.
  5. Chop the onion into thin slices and keep aside.
  6. Make a paste of the fresh coconut pieces and 50 gm curd. Adding coconut is optional. But I liked it as it added a texture to the dish without overpowering the main flavors.
  7. Take a deep bottomed wok and heat the oil and ghee. This will be a bit dry dish hence go a bit liberal on the oil otherwise the dish may stick to the wok when you fry on high heat.
  8. Once the ghee is hot enough and flavorful, add the bay leaf, whole peppercorns and dried red chilies. Add the onions after that, with a pinch of salt and sugar. Remember you need to cook the dish on high heat, take care it doesn't get burnt.
  9. As the onions get slightly pink add the marinated mutton and fry for a while till the onions become soft.
  10. Add the remaining 1/2 tbsp of garlic paste. Adjust the salt and sugar levels. Fold in
  11. Add the coconut curd paste and cook till oil separates. Add a little mutton stock, enough to ensure the mutton doesn't stick to the wok. But don't put too much stock, we don't want a runny gravy.
  12. Add the remaining 1/2 tbsp of pepper paste. You can leave this step if you feel the dish already has enough heat in it.
  13. You should be able to see the oil separated and that the dish has no moisture left. Add 1/2 a spoon of pure desi ghee to enhance the flavor.
  14. Serve the dish with any kind of sweet pulav. I served it with a simple carrot and Kishmish pulav.

Reviews (1)  

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Arpita Parmar
Aug-14-2017
Arpita Parmar   Aug-14-2017

Mouth-watering recipe:ok_hand::ok_hand::ok_hand:

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