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Black Pepper Lamb

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


  • 2 lbs lean boneless lamb cut into bite-sized pieces
  • ½ cup plain yogurt beaten till smooth
  • 2 tablespoon light cooking oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 5-6 fresh curry leaves
  • 1 large onion finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon black pepper
  • 1 tablespoon coriander powder
  • salt to taste
  • water as needed
  • fresh coriander leaves and lemon wedges for garnish


  • 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.


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