Kali Mirch Gosht Pakistani Recipe

Kali Mirch Gosht recipe

I had been making Kali Mirch Gosht recipe every year on Eid. But, it was always dry, chewy and not as delicious as I would want it. Then, once I had delicious Kali Mirch Gosht at my aunt’s place. We both had same recipe but the difference was the cut of meat we used.

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I tried kali mirch gosht with shoulder chop and trust me, it was melting in the mouth, so yummy, my hubby who is crazy about Kali Mirch boti just loved it.

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Kali Mirch Gosht

Easy to know and delicious peppered meat.

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Cuisine Indian, Kashmiri, Pakistani

Servings 8

Calories 546 kcal

Ingredients

  

Ingredients

• 2 kg mutton shoulder chop see notes
• 1 tbsp ginger garlic paste
• 1 tbsp yogurt
• 2 tbsp butter optional
• ¾ -1 tbsp freshly grounded black pepper more for garnish
• 2 tbsp oil
• ¾ cup water or as needed
• 1 tbsp lemon juice

Garnish

• few Fresh corriander leaves
• Lemon wedges

Instructions

 

• Put all ingredients in a pot and stir well. Cook for 30-45 minutes on medium low heat until very soft and tender.
• Cook on high flame for 3-4 minutes with constant stirring until oil separates. (Do not dry out all water, a little watery gravy should keep meat moist.)
• Garnish with black pepper, fresh coriander leaves. Serve with lemon wedges.

Notes

Shoulder chop works best for pepper lamb but if you use any other cut make sure it is meat on bone and is high in fat like ribs.

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Kali Mirch Gosht

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