Mutton Makhni Handi

recipe

INGREDIENTS

Mutton boneless cubes ½ kg

Cooking oil 3 tbsp

Tomatoes (medium, cube) 4

Butter 2-4 tbsp

Green chilli (chopped) 1½ tbsp

Garlic (crushed) 1 tbsp

Ginger (crushed) 1 tbsp

Red chilli (crushed) 1 tsp

Cumin seeds (roasted & crushed) 2 tsp

Coriander seeds (roasted & crushed) 2 tsp

Black pepper powder ½ tsp

Garam masala powder ½ tsp

Yogurt (whisked) ½ cup

Cream ¼ cup

Fresh coriander (chopped) 1-2 tbsp

Salt 1 tsp or to taste

Water as required

Method

• In a chopper, add tomatoes to make a puree and set aside.

• In a wok, add cooking oil, butter and let it melt. Add mutton and mix well until it changes colour.

• Add green chilli, garlic, ginger, salt, mix well and cook on medium flame for 10-12 minutes or until dries up. Add water, mix well and bring it to boil.

• Add pureed tomatoes, mix well, cover and cook on low flame until meat is tender (approx. 35-40 minutes).

• Add red chilli crushed, cumin seeds, coriander seeds, black pepper powder, garam masala powder and yogurt. Mix well and cook on medium flame until oil separates (4-5 minutes).

• On low flame, add cream, mix well and cook for a minute.

• Add fresh coriander, mix well and set aside.

• Heat clay pot, add butter and let it melt. Add two sliced green chillies, mix well and cook for a minute.

• Add prepared makhni handi and garnish with julienne cut ginger, fresh coriander, butter and serve with naan.

Courtesy: Food Fusion (Recipe by Seema Hanif)