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Photo of Laal Mutton Burra by shaifali Saxena at BetterButter
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Laal Mutton Burra

Jun-03-2018
shaifali Saxena
60 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Laal Mutton Burra RECIPE

A very traditional dish with 2 merination. I made with a twist of mixing laal maas ingredients and barra ingredients. Please try it is very tasty and best than usual mutton recipe

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Mughlai
  • Stir fry
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 1/2 mutton
  2. 1/2 cup cashew and almond paste
  3. 1tsp deggi chilli powder
  4. 1tsp garam masala
  5. 3 bay leaves
  6. 4-5 cloves
  7. 4 green cardamom
  8. 1 cup curd
  9. 2 lemon juice
  10. salt to taste
  11. 1/2 tsp pepper corns
  12. 1 inch cinnamon stick
  13. 1tsp shahi cumin
  14. 4-5 fenugreek seeds
  15. 1cup fresh cream
  16. 2-3 red chillies dried
  17. 2 tomatoes
  18. 4 onions paste
  19. 3tsp ginger garlic paste
  20. Corriander freshly chopped
  21. 4-5 drops kewra essence
  22. 4 drops rose water
  23. mustard oil
  24. Pure ghee

Instructions

  1. Wash mutton pieces and put in a bowl
  2. Now add 1tdp curd, salt and garam masala and merinate for 2hrs
  3. Heat pure ghee in a cooker and add cinnamon, cloves, little cumin, cardamom and bay leaves and cook for a minute
  4. Now add merinated mutton in the cooker and saute for 5 mints until a little golden brown
  5. Now cover with a lid and cook until a whistle come.
  6. In another cooker heat mastard oil and add onion paste, ginger garlic paste and tomatoes chopped
  7. Saute the onion masala till oil separates
  8. Add rest of cumin pepper corns, garam masala corriander powder and cashew almond paste
  9. Now add the mutton and saute and add rest of curd
  10. Add salt, deggi chilli ppwder, garam masala and cover with a lid and cook.
  11. At laste mix fresh cream and corriander leaves to it and serve hot

Reviews (1)  

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Shelly Sharma
Jun-06-2018
Shelly Sharma   Jun-06-2018

Perfect one.

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