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Black Pepper Lamb

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4
Author: Meena, www.hookedonheat.com

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

You will need to use a pressure cooker for this recipe. I have used my electric pressure cooker which I highly recommend.