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Before you jump to Makhni Gosht/Butter Mutton recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to makhni gosht/butter mutton recipe. To cook makhni gosht/butter mutton you need 17 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Makhni Gosht/Butter Mutton:
- You need 500 gm Mutton Bone-in
- Take 2 tsp Ginger garlic paste
- You need 1 tsp Salt or to taste
- Provide 1 tsp Cumin powder
- Prepare 1 tbsp Red Chilli powder
- Use 3-4 Green Chillies slit
- You need 1 tsp Oil
- Provide 2-3 tbsp Butter
- Take 1 small bunch Coriander Leaves finely chopped
- Use 2-3 Dry Red Chillies
- Prepare 2 Onions finely chopped
- Take 3 Tomatoes finely chopped
- Use 1 cup Curd
- You need 1/2 tsp Turmeric powder
- Provide 1/2 tsp Garam Masala
- You need 3-4 tbsp Fresh Cream
- Get 1 tsp Kasuri Methi
Steps to make Makhni Gosht/Butter Mutton:
- In a Pressure cooker, heat Oil and Butter together. Add Red Chillies at first. Fry for a minute and then add chopped Onions. Saute them with Ginger garlic paste on a low heat.
- Fry them until golden brown and done. Now add cleaned and washed Mutton pieces to it along with all the spices mentioned. Blend Curd and Tomatoes well. Add them also to the cooker. Mix well and simmer on a low heat for about 10 minutes straight. Also add the Green Chillies too.
- After the stipulated time, close the lid and pressure cook a high heat for 6-7 whistles or as required. Add water accordingly as there is already Curd that has been added. So please be noted on this.
- Let the pressure settle down before completely opening the lid. Simmer on a low heat for 5-6 more minutes. Stir in a tablespoon or two of Fresh Cream in it. Do not add water if it's already semi thick. If required, only then add some hot water to adjust the consistency. Adjust Salt and garnish with Coriander Leaves and Garam Masala. Add more Fresh Cream and Kasuri Methi before serving. Serve hot with Phulkas, Chapatis and Naans.
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