Pepper Corn Meat is a culinary escapade for enthusiasts seeking a symphony of flavours. This dish boasts tender lamb marinated in a medley of papaya, yoghurt, and spices, delivering a burst of taste in every bite. Paired with Amchur Potatoes, this recipe promises to elevate your dining experience.
About the Recipe
Experience the fusion of succulent lamb, peppercorns, and mustard seeds harmonized with a creamy yoghurt marinade. The result? Pepper Corn Meat is a gastronomic masterpiece that redefines the art of flavour.
Why You Will Love This Recipe
Prepare to be enchanted by the bold flavours of Pepper Corn Meat. Marrying spices, tender lamb, and creamy textures ensures a delightful dining experience that will leave you craving more.
For optimal results, ensure thorough marination, allowing the lamb to absorb the rich flavours. The secret lies in coating one side of the meat with peppercorns and mustard seeds before pan-frying to perfection.
Embrace the rich heritage of this dish, showcasing the artful blend of spices reminiscent of traditional culinary practices. Pepper Corn Meat is a tribute to the culinary diversity that makes every bite a cultural journey.
Serving and Storing Suggestions
Serve Pepper Corn Meat alongside aromatic Amchur Potatoes for a complete and satisfying meal. Leftovers can be refrigerated for a day, allowing the flavours to intensify.
Other Similar Recipes
Explore our repertoire with dishes like “Spicy Lamb Biryani” or “Mustard Seed Chicken” for a diverse culinary experience.
Packed with protein from lamb and potatoes, this dish provides essential nutrients. The spices offer antioxidant properties, providing a well-rounded, flavorful, and nourishing meal.
Pepper Corn Meat
- 1 kg Lamb Pasanda
- 4 Piece of Raw Papaya (ground with the skin)
- 2 tsp Garlic Paste
- 2 tsp Ginger Paste
- 1 tbsp Vinegar
- 6 tbsp Thick Yoghurt
- 1 tsp Roasted Ground Cumin Seeds
- 2 tbsp Cracked Peppercorns
- 2 tsp Ground Yellow Mustard Seeds
- 4 tbsp Oil
- 100 ml Cream
- 100 gms Madrasi Onions (peeled and halved)
- 3 Split Green Chillies
- 1 tbsp Chopped Coriander
- 1 kg Boiled Potatoes
- 1 tbsp Butter
- 2 tsp Amchur
- 1 tsp Kashmiri Mirch
- 1 tsp Dried Mint
- 1 tsp Salt
- 2 tsp Lemon Juice
- Coat lamb with papaya; marinate for 30 mins.
- Mix yoghurt, ginger, garlic, cumin, vinegar; marinate lamb for 3-4 hrs.
- Coat marinated lamb with peppercorns and mustard seeds.
- Fry lamb in hot oil until tender; set aside.
- In the same pan, add the remaining marinade and cream; pour over the lamb.
- Add onions, chillies, and chopped coriander.
- Heat butter, add potatoes, spices, and lemon juice for Amchur Potatoes.
- Stir to coat and serve with lamb.
Frequently Asked Questions:
How spicy is Pepper Corn Meat?
Pepper Corn Meat strikes a perfect balance, offering a mild spice level. If you prefer more heat, add extra cracked peppercorns or green chillies.
Can I substitute lamb with another meat?
Absolutely! Try this recipe with chicken or beef for a delightful variation. Adjust cooking times accordingly for the best results.
What’s the significance of papaya in the marinade?
Papaya is a natural meat tenderizer, ensuring your lamb stays irresistibly tender. It also adds a subtle fruity note to enhance the overall flavour profile.
Can I prepare Amchur Potatoes separately?
Certainly! Amchur Potatoes make a versatile side dish. Pair them with other mains like “Chicken Tikka Masala” or “Vegetable Biryani” for a diverse meal.
Any tips for crispy Amchur Potatoes?
For extra crispiness, ensure your boiled potatoes are thoroughly dried before adding them to the butter and spice mixture. This helps absorb the flavours better while achieving a delightful crunch.