Kashmiri makhni gosht
Change

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

Ingredients

  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

Method

  1. Blank step
    Add Photo

    Heat 2 tbsp of oil in pressure cooker

  2. Blank step
    Add Photo

    Add finely chopped onion,fry till translucent

  3. Blank step
    Add Photo

    Add mutton,sautey for a minute on high heat

  4. Blank step
    Add Photo

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

  5. Blank step
    Add Photo

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

  6. Blank step
    Add Photo

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

  7. Blank step
    Add Photo

    Add butter and ½ cup of warm water

  8. Blank step
    Add Photo

    Pressure cook meat till done

  9. Blank step
    Add Photo

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

  10. Change

    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.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap