Sunday, February 27, 2011

Mutton chunks in black pepper sauce with butter garlic rice

I’m back with a heavy heart ‘cos I've to start all over again. My operating system crashed and I lost all my recipes and pictures attached. But I said “what the hell, let me make them all again!”:(

It’s a Sunday, and this morning my hubby walked up to me and said that he wants to gorge on mutton in a brown colour gravy with some rice. And this is what I stirred up.

Let me start with the mutton chunks in black pepper sauce,

Preparation time: 10minutes
Cooking time: 30minutes
Serves: 3-4

You need:
500gms of boneless mutton (cut into 1 inch chunks)
1tsp of black pepper powder (preferably fresh)
salt to taste

For the sauce:
1tsp black peppercorns
½ tsp black pepper powder
½ tsp garlic paste
½ tsp ginger paste
1tsp soya sauce
2 tbsp cornflour
1tsp vinegar
1tbsp olive oil (or sunflower oil)
 For garnishing:
5-6 stalks of fresh coriander (save the leaves to garnish the rice)

Cook the mutton chunks with a tsp of pepper powder and a tsp of salt for 4-5whistles (if you can marinate for at least half an hour before cooking, nothing like it!) 

While the mutton’s getting cooked, let’s make the sauce 

In a thick bottomed pan (preferably non-stick), add a tbsp of oil. Once it’s hot, reduce the heat, add the ginger, garlic pastes and the black peppercorns
(Yes…I love that smell too) 

Cook till the pastes change colour

Now add the black pepper powder, soya sauce, and vinegar. Stir on low flame for a minute
Strain the cooked mutton and keep aside 

Add 2tbsp of cornflour to the mutton stock and pour this mixture into the sauce. Allow the sauce to thicken. 

Taste the sauce for spice and salt (You don’t need to add salt since the soya sauce is already added) 

Throw in the mutton chunks and cook for another minute 

Garnish with finely cut fresh coriander stalks

You can have this dish with bread too, but I prefer rice for a Sunday lunch. Here’s how I made the butter garlic rice

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-5

You need:
6-7 pods of garlic (crushed)
2tbsp of butter
1tbsp olive oil (sunflower oil)
2cups of long grained rice (I used basmati)
1 chicken stock cube (maggi) or 4 cups of chicken stock

For garnishing:
2tsp butter
3-4 pods of garlic (julienned)
coriander leaves

Wash and soak rice for 10minutes 

In a flat vessel, add the butter and oil. (Keep on low flame to avoid burning the butter)

Add the crushed garlic and fry till they turn brown 

Drain the rice and add to the buttered garlic. Fry for a minute 

Pour in the chicken stock, once it starts boiling, cover and cook for 10minutes or till the rice is done. (The ready made chicken stock cubes already have salt so check before you add more) 

In a small frying pan, add butter and garlic. Fry till the garlic turns brown. 

Pour on to the rice. Chop the coriander leaves and decorate your rice. 

Serve hot with mutton chunks in black pepper sauce

 Have a great Sunday!!

Yours Tastefully!!


  1. yummmm!!! and what tempting photos too!!! i want them now.
    just chased my

  2. thank you...come over sweet heart:)

  3. thanks Umita, do give it a try:)

  4. This one happens to be the favorite alrady with 2 times prepared. the first time I applied the mutton recipe to Mushrooms and the second time to chicken. Both turned out very good!!!

  5. Reena, that's lovely!somehow this one seems to be most tried. many have tried though only some have commented.thank you very much for trying my recipe!