Name: Mutton masala recipe by Uzma Khan at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 gms mutton; 2 medium sized onion; 8-10 shallots; 1 & 1/2 tsp of ginger garlic paste; 1 tsp of garam masala; 1 tsp of dhaniya powder; 1 & 1/2 tsp red chilli powder; 1/2 tsp of turmeric powder; 1/4 tsp of jeera powder; 2 or 3 bay leaves; 2 stick of cinnamon stick; 6-8 whole black papper; 5-6 nug of cashew nut; 1/4 tsp of sesame seed; 2 cups of hot milk; 1/2 cup of curd; Refined oil for cooking; Butter or pure ghee for tempering; Salt to taste; Fresh coriander leaves; 2-3 kashmiri mirch for tempring; 2-3 round chilli for tempring

Ingredients Serving: 4

400 gms mutton
2 medium sized onion
8-10 shallots
1 & 1/2 tsp of ginger garlic paste
1 tsp of garam masala
1 tsp of dhaniya powder
1 & 1/2 tsp red chilli powder
1/2 tsp of turmeric powder
1/4 tsp of jeera powder
2 or 3 bay leaves
2 stick of cinnamon stick
6-8 whole black papper
5-6 nug of cashew nut
1/4 tsp of sesame seed
2 cups of hot milk
1/2 cup of curd
Refined oil for cooking
Butter or pure ghee for tempering
Salt to taste
Fresh coriander leaves
2-3 kashmiri mirch for tempring
2-3 round chilli for tempring

Instructions

Take mutton in a pressure cooker, add milk and boil or slightly cook.
When done, separate mutton from milk and transfer in a mixing bowl and add all the masala like ginger garlic paste, curd, turmeric, red chilli powder, dhaniya powder, turmeric powder, jeera powder, salt and mix it well.
In a kadhai, add oil. When hot, add 1 cinnamon stick, bay leaves, black pepper and add nicely cut onions and now add mutton with masala. Add salt to taste and shallots and leave it to cook.
Add remaining milk and garam masala and simmer till you get a thick gravy. Keep aside.
For tempering, in a fry pan add desi ghee, cinnamon stick, kashmiri mirch, round chilli, cashew nuts and sesame seeds. Temper the mutton masala and immediately close the lid for good smell.

Similar Recipes