Mutton Butter Masala Recipe, Creamy and Tender
Tender boneless mutton in a silky tomato, butter and cream gravy with kasuri methi. Mild, rich and made for naan.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Cook the mutton
Pressure cook the mutton with a little salt and 300 ml water for 4 to 5 whistles. Keep the stock.
- 03Make the gravy
Melt the butter. Fry the onion, then the ginger-garlic paste. Add the tomato puree and spices.
- 04Blend
Cook until the oil separates. Blend with the soaked cashews to a smooth sauce.
- 05Combine
Return the sauce to the pan with the mutton and about 200 ml of the stock. Simmer for 10 minutes.
- 06Finish
Stir in the cream, crushed kasuri methi and sugar.
Questions
Why pressure cook the mutton first?+
Boneless mutton needs time to soften. Cooking it first makes it tender before it meets the sauce.
How do I make it milder?+
Use less chilli powder and more cream.
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