Black pepper lamb or Beef stew with black pepper is an almost like same recipe like Indian Kali Miri lamb recipe. In all Europe country people usually use bell peppers, Sweet paprika powder and extra virgin olive oil in their stew recipe. But in India people always use special spice powder or garam masala in their recipe. Every recipe has its own garam masala powder so that kali Miri lamb also has its own gram masala powder. The garam masala powder is the only difference between both lamb recipes recipe.Kali Miri lamb recipe belongs to Indian Persi (Emigrated Zoroastrians Persian people) community. Both recipes are equally good in taste. So I tried to combine both recipes and believe me the combined recipe is also very tasty. I like and enjoyed this recipe with my family. Hope all of you will enjoy my Black pepper stew recipe too.
Black pepper lamb stew
- 700 Grm Lamb/Mutton (Indian goat) Meat With Bone any Pieces
- 10 Pieces Baby Potatos Boiled and peeled
- 2 Tbsp Black pepper Crushed
- 3 Tbsp Olive oil/Ghee (clarified butter)
- 1 Big Bay Leave
- 2 Small Green Chilli Chopped (Deseeded)
- 1 Big Finely Chopped Chopped (white or Spanish onion any)
- 1 Tbsp Crushed Ginger
- 1 Tbsp Crushed Garlic
- 1 Small size Finely Chopped Red bell pepper
- 1/2 Tsp Sweet Paprika Powder
- 1 Tsp Garam masala Powder for this recipe
- 4 Tbsp Fresh Cream
- 1 Pinch Suger
- 4 Cup Hot Water
- 1 Tsp Salt or use Salt as per your taste
Place a wok/kadai on gas flame…
Put oil and ghee on it and heat.
Add the lamb first and sauté well on high flame for 2 minutes to sear the juices of the lamb. After sauté take out lamb/mutton and keep in a separate bowl.
Put bay Leave, Onion Chopped and chopped red bell pepper into the wok/kadai and fry till both turns to soft.
Now add Crushed ginger, Crushed Garlic, Green chillies and Black pepper powder. Fry all the Ingredients for 2 mins.Then add Red chilli powder (Sweet Paprika) fry 2 sec.
After 2 sec adds 4 cups hot water, baby potatoes and mixes well the meat.
When its start boiling close the wok with a lid. IN this stage slow the gas flame for
1 hour or until the lamb/mutton becomes tender and Soft.
After 1 hour open the lid from the wok. If then the lamb/mutton will be cooked properly add garam masala Powder, salt sugar and fresh cream. Mix all the Mix all the ingredients with lamb/mutton very quickly and turn off the gas.
Black pepper lamb Stew/Kali Miri lamb/Mutton Recipe is ready to serve.
Serve this Dish with Garlic Nun or Roomali Roti, Chapatti, Bread or with plain steamed white Rice.
Garam masala powder for this curry-Take 2 pods of black cardamom, 5 pod green Green cardamom, and Cinnamon 1 inch long stick. Blend all the spices in a spice blender to make a fine powder. Once all the spices will become turn in fine Powder your Garam Masala powder will be ready to use.