Black Pepper Lamb
Okay. I know. It’s been long. Oh so long! But I bring to you this Black Pepper Lamb today, to make peace.
I won’t bore you with the details of my long disappearance, except to say that we were on a wonderfully long vacation, and then back to the dreadful weather here which kind of took me off guard and made me sick to my core. And while the recovery has been slow, I kept my bored self busy by coming up with some creative ideas for this blog. I hope to share some fantastic news with you soon, so stay tuned!
The past few weeks have been – to put it straight, simply dreadful! The snow just keeps accumulating and I shudder to think of what one more snowfall would bring. We’ve tried to keep ourselves warm by cranking up the heat inside, and not to mention, eating lots of warm soothing comfort food. Aah food. There’s always a good time for food – and this Black Pepper Lamb was just perfect!
It’s funny to note that I may have made more soups and stews over the past two weeks than I would’ve made all of last year. And yet, when I think back, none of them seemed extraordinary enough to pass on to you. Most of my soups are made with whatever I have in the fridge, and so it’s very rare that I’m able to replicate the flavours exactly the next time I attempt to. And maybe that’s just how I like it to be. Nothing beats throwing a bunch of things into a big pot and watching it simmer into a bowl full of delicious goodness.
One dish I did most enjoy recently, was this spicy Black Pepper Lamb. It started out like most of my dinner rush meals. I open up the fridge, stare into it for a long couple of minutes, and then start mixing and matching flavours into a pot. I would suggest saving this for a sunny winter Sunday afternoon when all you want to do is cuddle up with a good book while your stove slowly hums the sweet music of lunch in the making. Or maybe save it for that special dinner by the fireplace with a soft serenade in the background. No matter how and when you decide to try it, I’m sure you’ll enjoy it. But may I insist you tackle it when the temperatures are low into its negatives? ‘Coz that maybe the only way I can defend its heat level!
Black Pepper Lamb
Ingredients
- 2 lbs lean boneless lamb cut into bite-sized pieces
- 1/2 cup plain yogurt beaten till smooth
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 5-6 fresh curry leaves
- 1 large onion finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 tbsp black pepper
- 1 tbsp coriander powder
- salt to taste
- water as needed
- fresh coriander leaves and lemon wedges for garnish
Instructions
- Marinate lamb in yogurt and set aside for at least two hours.
- Heat oil in a pressure cooker, and add cumin, coriander and fennel seeds along with curry leaves, allowing them to sizzle.
- Add in onions, ginger and garlic, and saute till lightly brown. Stir in spices and salt, and slowly mix in the marinated lamb along with any remaining marinade.
- Add in about a cup of water, close the lid, and cook under pressure for 30 minutes.
- Once the pressure has released naturally, slowly open the lid and give it stir to mix everything well. Garnish with cilantro leaves and lemon wedges, and serve warm.
Notes
If you enjoyed this recipe, you will certainly love my Mutton Curry and Spiced Lamb with Green Peppers as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
Hi! I was wondering if I can use this recipe for lamb chops too? This looks so good!
Sure Lucy, it would taste amazing with chops! Just make sure you adjust the cooking time a bit. Do let me know how it worked for you!
Hello! It’s my first time to try out cooking something from your wonderful blog and it turned out so beautifully. Thank you for your generosity in sharing your recipes. My boy loved the dish so much. 🙂
Hi Meena,
Have been following your blog sing the past couple of years and I must say it’s been one of the best sites available for lovely, well prepared, no-hassle Indian food which tastes incredibly good!
I have a question, this pepper lamb, can it be cooked in a slow cooker? Or will it leave this dish soggy and wet since one has to keep the cooker moist at all times?
Please advise.
just tried it! amazing recipe! omitted the green pepper and added bullet chillies instead!! also, smoked the lamb with charcoal at the end! tasted amazing!! thanks a ton!
I tried this for the first time when my hubby dear was longing for some lamb curry. Meena, believe me, it turned out so delicious! I am not much of a lamb person, but this recipe really took the cake..or the ‘lamb’!
I like your website and the recipes are mouth-watering (not to forget the pictures as well). Will be coming back to your site for more recipes now on 🙂
wow…sounds good! and looks delicious! i saw the bread behind..look like “naan”
Hi,
I am not at all a fan of lamb. And I am a complete novice when it comes to cooking. But i’m gonna be posted away from home for a year and hence, gotta put on e apron. The above recipe looks very easy. Was wondering if i could substitute lamb for chicken? And leave out curry leaves when cooking?
This looks delicious. Will definitely try it. I’m not much of a lamb person though I guess cuz of the after taste here in US. It stinks in my opinion and it could be cuz of the hormones they add. I’ve heard adding a pinch of Heeng (Asafoetida) while cooking lamb can get rid of the smell/after taste. I was just wondering if its true? I love to cook but unfortunately I’m not yet at your level of expertise 🙂 If I do add heeng to your recipe when I cook it will it change the taste of this recipe you think?
Thanks 🙂
Made this at the weekend after proposing to my man on the 29th! It is delicious! The lamb was so tender – although it did get an uber long marinade as I set off planning it for lunch and then postponed it for dinner! Was quite watery though, not the thick sticky lamb of your picture – thickened it up with a little flour though with no adverse effects.
Still, all in all fabulous. :~) Been reading HoH for a while now, loved all your recipes I’ve tried.
Hey Jody, Congratulations!! Hope you both have a wonderful life together ahead! I’m glad you enjoyed the recipe. I love marinating my meats for as long as possible, especially overnight, as it definitely helps make it super tender and extremely laden with flavours. Next time, try not adding any water in the beginning and only if the meat begins to stick to the pan. That would help get that deliciously think gravy. Congrats once again, and do come back for more!
We just had this for dinner–wow! Fantastic flavour for minimal work–except for grinding so much pepper, but that gave DH something to do while keeping me company in the kitchen. 🙂 I must say neither of us were enchanted with the bell pepper; next time, I think we’ll try green beans or “yard-long” beans or some such. But there will be a next time, it was so yummy and so easy. Thanks!
Thanks for the feedback Kaye, I’m glad you guys enjoyed it! You can definitely get creative with adding more veggies in this dish. Green beans sounds like a great option, potatoes would be amazing too.
This is pure love.
Welcome back., The lamb looks very nice, I have some beef I need to make for lunch, I’m sure this recipe will work well with that too. And yup I have the parsley and pita bread and curry leaves … all screaming to be used. So this is a timely post for me. Thanks.
Hmmm, I love it! I usually prepare black pepper lamb, but I pressure cook lamb, saves time. The pic is so beautiful, drooling over it!
Pressure cooking the lamb is a good tip Mona, but I find that doing so gets rid of some of its flavour. I usually prefer using my slow cooker for lamb.
Pepper lamb looks absolutely droolworhty.
looks so comforting…I am on my lunchbreak right now and my sandwich seems soo unsatisfying after reading this…I want pepper lamb!! yumm..
I really love the flavorof lamb, which we never ate growing up. And the heat sounds welcome with February’s rainy dreary weather here in Tidewater VA.
Splendid pic! Great to see you back after so long…please keep writing (and more frequently!)…And thanks for the simple and delicious recipe..can’t wait to try (and eat!)
Lamb, it is my weakness…I am happy to see a lamb dish on your site and I can’t wait to try it!
Picture looks gorgeous, will make this over the weekend for sure.
Wow it looks so delicious. I love dishes like this
Welcome back!! Glad to see you getting right back to your kitchen and brining us more recipes to try. I love lamb!! Too bad the hubby dear doesn’t….so it rarely made at our place. I might have to coax him into eating just so I can try out this recipe ;o)
*bleat*
Translates to – I want to jump into my screen and eat it up!! 😀
Hey welcome back! he site looks great and what a fantastic recipe to kick off with. I must try this!!
Hey Meena,
Am de-lurking to say that this recipe is just what I need for one of the dinner thingies I am planning for this weekend. Even though it is quite warm in Bangalore I am going to go ahead and try this recipe out! It looks yummy! 🙂
lovely pic and awesome recipe. I don’t like lamb but think I will try it with chicken!
Spicy lamb sounds like just the thing with all the snow outside…I’m going to pull some lamb from the freezer and hope the snow doesn’t melt for another day!
The long-awaited return! Hooray! This looks absolutely lovely and I can’t wait to give it a try. Thanks again!