Kashmiri makhni gosht

Kashmiri makhni gosht

“Makhani” comes from the word “makhan” which mean “with butter” which is mostly used in several dishes in Punjab.
In Kashmir,today many varieties of mutton is been cooked,few to mention-Yakhni,Roghan,Qabargaah and so on.
In my recipe,I have cooked mutton in Kashmiri style giving it a tinch of Punjab using blobs of butter in it,giving out a very rich,aromatic,red and buttery dish called Kashmiri Makhani Gosht.
Here’s the recipe.

Farrukh Aziz


  1. ½ kg Mutton ,(boneless)
  2. 1 Onion , finely chopped
  3. 1 tsp chilies Kashmiri red (crushed)
  4. 1 cup Yoghurt (whisked)
  5. ½ tsp ginger Dry powder
  6. 1 tsp Fennel seeds
  7. 4 cardamom Green
  8. 1 inch Cinnamon stick
  9. 6 - 8 Black peppercorn
  10. ½ tsp Garam masala powder
  11. ½ tsp chili powder Red  (kashmiri)
  12. to taste Salt
  13. 1 tbsp Ginger juliennes
  14. 2 tbsps Oil
  15. 3 tbsps Butter
  16. Coriander leaves
  17. Ginger juliennes
  18. Butter


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    Heat 2 tbsp of oil in pressure cooker

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    Add finely chopped onion,fry till translucent

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    Add mutton,sautey for a minute on high heat

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    Add the whole spices, fennel seeds and ginger powder, sautey for 2 mins

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    Add ginger juliennes, yoghurt,crushed red chilies and red chili powder.

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    Add garam masala powder and salt(to taste), cook the masala starts leaving the oil

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    Add butter and ½ cup of warm water

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    Pressure cook meat till done

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    Dish out and garnish with coriander, ginger juliennes and butter.

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    Serve hot with rice, roti or naan of your choice.NOTE : Here I have used boneless mutton, but can also be prepared with boned mutton.

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