Cheesy Beef Macaroni Recipe
Kali Mirch Gosht is traditional, flavorful and super delightful. The best meat for Kali Mirch Gosht is usually shoulder meat of lamb / mutton and you would be wonder to know that it’s the black pepper that will do all the magic in making a mouth-watering dish for you.
The best meat for kali mirch gosht is shoulder chopped meat of lamb but meat on bones also works the best because of its fat level. Fat make the meat very juicy and delicious. Slow cooking for kali mirch gosht is also very tricky. You must try to slow cook the meat for 40-50 minutes to get the best results.
Is pepper enough for making kali mirch gosht? Yes, it’s just the black pepper which is enough for this recipe. All other spicy ingredients such as onion, spices, red or green chilli wouldn’t be necessary. Kali march gosht do not have gravy; this is to be enjoyed voraciously as a side dish for meat lovers along with Dipitt Chipotle Chutney.
KALI MIRCH GOSHT INGREDIANTS
- 1 kg mutton, (shoulder chop recommended)
- 2 tablespoon oil
- 2 tablespoon yogurt
- 1 tablespoon ginger garlic paste
- 2 tablespoon butter (optional)
- ¾ -1 tablespoon grounded black pepper
- ¾ cup water (as needed)
- 1 tablespoon lemon juice
- Few Fresh coriander leaves
- Lemon wedges
KALI MIRCH GOSHT PREPARATION
Use a pot and put all the ingredients in it. Mixing them well and cook for 30-45 minutes on medium low heat until very soft and tender.
Then cook on high flame for 3-4 minutes with constant stirring until oil separates. To keep a little watery gravy, do not dry out all water. It will help to keep the meat moist.
Garnish with black pepper and fresh coriander leaves. Serve with lemon wedges along with naan/roti and Dipitt Chipotle Chutney for startling delight.