Folks, today I want to share a recipe that is an absolute delight to make. It neither requires special cooking skills nor extravagant ingredients. A few basic ingredients from your kitchen and you are good to go. This is a dish I ended up ‘inventing’ when I was trying to rectify a dish that was going to flop. Yes, there are many instances where I faithfully follow a recipe only to realise halfway that the final result may not be as great as promised. So then I make my own changes and a new recipe is born. This is a super versatile dish which can be made with beef or mutton. I am sure it will taste great with chicken or pork too. You can use meat with or without bone. It is perfect for those who love simple but spicy dishes as this recipe has a lot of pepper in it. To make it more delicious you can add vegetables like potatoes, beetroots, carrots or radish. Peas or French beans will also complement the dish very well too. I stuck to potatoes as that’s all I had that day.
I would recommend you to keep the gravy slightly thick as it goes really well with steamed rice or chapathis. Diluting it may not deliver the promise, do so at your own peril 🙂
Follow me on Pinterest! Click below to save this recipe!
New here? Subscribe to my free newsletters with my latest recipes!
If you give this recipe a try do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!
And while you’re here, do follow me on Instagram, Pinterest, Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at ruchikrandhap@gmail.com. I’d love to hear from you!
Meat Black Pepper Curry
Ingredients
- 500 grams beef or mutton preferably boneless
- 1 medium sized potato peeled & cubed (optional)
- 1 tablespoon peppercorns, freshly powdered or 2-3 teaspoons of pepper powder
- 2 medium sized onions finely sliced
- 1 inch ginger finely chopped
- juice of 1/2 a lime
- oil for frying
- salt to taste
To be fried:
- 1 tomato chopped
- 1 tablespoon fresh coriander
Instructions
- Wash the meat and let it drain on a colander
- Heat oil in a pressure cooker and fry the ginger for 3-4 seconds and then add the sliced onions and fry them till they turn translucent (pale pink).
- Add the meat, pepper powder, lime juice and salt to taste and fry on a low heat for 2 minutes.
- Add 1/2 a cup of water, mix and cover the pressure cooker. Cook on full heat for 3 whistles (or till the meat is tender). Wait for the pressure cooker to cool down until the whistle comes off easily, then mix everything together.
- Heat oil in a pan and fry the tomatoes and the chopped coriander, then add the gravy from the pressure cooked meat. Add in the potatoes and cook until tender.
- Finally, add the cooked meat, simmer for two minutes, garnish with chopped coriander and serve with rice or chapathis
Disclaimer
The nutritional values are only indicative.
Madam, looks like yummy, I’ll try on this weekend, do you have any utube link, then kindly post it
Thanks Rita! I do have a YouTube channel https://www.youtube.com/user/ruchikrandhap but this particular recipe is not yet on the blog.
Shireen,
Your measures of the ingredients are Perfect and I love try various mangalorean dishes.
Thank you very very much
Marian Menezes
Ic colony Borivali
Hi Marian,
I am so happy to hear that you like my recipes because of the perfect measures..I am humbled to hear so much appreciation!! Do stay tuned for more recipes that will come up shortly on the blog!
Hi Shireen,
I have been trying your receipes since the past 1 year and I have to say you dishes are fantastic. The ingredients quantity and out come of the dishes are bang on. I never get the required flavour when I try any other websites. I want to thank you for providing these receipes to us so we can cook our favourite Mangalorean dishes even far away from home.
Kevin Monis
London
Hi Kevin,
I am so glad to read your comment! Thank you for trying out my recipes and I am super happy to know that my recipes give you the required result. Do stay tuned for more!!
Hey Shireen
I tried this recipe but it came out a bit sweet . What do you think went wrong ?
Hi Sharon,
The sweetness could be due to three reasons:
1. Adding a little more onion than the recipe calls for
2. Frying them to golden brown or deep brown instead of translucent/pale pink. When you fry them beyond a point they caramalize and turn sweet
3. Reducing the quantity of the peppercorns which could affect the balance of flavours
Hope this helps you to identify what went wrong and you can rectify the next time!
Hi Shireen. Thank you for sharing this recipe. I made it today and it was very yummy. Wish I could post a pic I took (unfortunately don’t know how to upload a pic here). Can you tell me what beef do you buy here in Dubai?
Hi Michelle,
Thanks a lot! If you are on Instagram, please share your pic and tag me @ruchikrandhap and I will feature your image on my stories! If not, please email it to me to ruchikrandhap@gmail.com!
I buy Pakistani beef from Karama market
Hi Shireen
I have been trying your receipes for more than 2 years now and they are really fantastic.
I have a small doubt in the above receipe. The corriander leaves have to be put while
frying or garnishing or both(I follow the receipe to the dot-so keep getting doubts)
Hi Gracy,
Thanks a lot! Well, you can add some coriander while frying and reserve the rest for garnishing. Either ways is ok. Frying them imparts a better flavour in my personal opinion. Do stay tuned for more recipes!
Loved it!!! It was a delight creating this dish
Thank you so much for the great feedback Asha!!
Amazing recipe!
Thank you so much!