Creamy Pepper Mutton Masala Recipe | So Tasty & Unique You’ve Never Had Mutton Like THIS Before!

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Creamy Pepper Mutton Masala (Black Pepper Mutton Curry)
🕰 Prep Time: 20 mins
🍲 Cook Time: 1 hour
🍽 Serves: 4–5
🌶️ Ingredients:
For Mutton:
1kg mutton (bone-in, cleaned and rinsed)
1 tbsp ginger garlic paste
1/2 tsp turmeric
Salt to taste
1–1.5 cups water (to pressure cook)
For Masala Base:
3 tbsp oil + 1 tbsp ghee (for flavor)
1 medium onions (finely chopped)
2 green chili (slit)
1 medium tomatoes (pureed or finely chopped)
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
1 tbsp crushed black pepper (adjust to taste)
1 tsp red chili powder (optional, for color)
Salt to taste
For Creaminess:
1/2 cup fresh cream (or 1/3 cup thick coconut milk)
10-12 cashew paste (optional, for richer gravy)
1 tsp crushed kasuri methi (dried fenugreek leaves)
Fresh coriander for garnish
🍳 Instructions:
🔪 Step 1: Cook the Mutton
In a pressure cooker, add mutton, turmeric, ginger garlic paste, salt, and water.
Pressure cook for 4–5 whistles or until tender. Keep the stock and mutton aside.
🍅 Step 2: Make the Masala
Heat oil and ghee in a kadai or pan. Add chopped onions and green chili.
Sauté until onions turn golden brown.
Add pureed tomatoes. Cook till oil separates.
Add coriander powder, cumin, garam masala, red chili (if using), and crushed black pepper. Cook for 1–2 mins.
🍖 Step 3: Combine with Mutton
Add the cooked mutton with some of its stock.
Mix well and let it simmer for 10–15 minutes on low flame.
🥛 Step 4: Creamy Finish
Lower the flame and stir in cream (or coconut milk) and cashew paste.
Add kasuri methi and check salt.
Let it simmer for another 5 minutes until creamy and slightly thick.
Garnish with chopped coriander and a pinch of extra black pepper on top.
🍽️ Serving Suggestions:
Serve hot with lachha paratha, butter naan, jeera rice, or ghee rice.
Also tastes amazing with Malabar parotta or plain steamed rice.

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