Mutton Butter Masala
Mutton Butter Masala is a rich curry made by slow-cooking mutton in a spiced tomato and butter sauce with cream.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (cut into cubes) | 750 | Grams |
| Butter (unsalted) | 100 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 4 | Count |
| Ginger Garlic Paste (freshly made) | 2 | Tbsp |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Kasuri Methi (dried fenugreek leaves) | 1 | Tbsp |
| Green Chili (slit) | 2 | Count |
| Coriander Leaves (chopped for garnish) | 1 | Bunch |
Instructions
- Heat butter in a large pan over medium heat and add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
- Add tomato puree and cook until the oil separates from the mixture.
- Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well.
- Add mutton cubes and stir to coat them with the spice mixture.
- Cover and cook on low heat for 45-50 minutes, stirring occasionally, until mutton is tender.
- Add heavy cream and kasuri methi, stir well, and cook for another 5 minutes.
- Garnish with chopped coriander leaves and slit green chilies before serving.
Prep
- Thaw mutton if frozen, at least 4 hours before cooking.
Kitchen equipment
Blender or Food Processor For Pureeing TomatoesLarge Heavy-bottomed Pan