Mutton Makhani, also known as Lamb Butter Masala or Lamb Makhanwala, is a rich and creamy Indian curry made with tender pieces of mutton (lamb) cooked in a flavorful tomato and cream sauce. A step-by-step guide on how to make Mutton Makhani:
Ingredients:
For Marinating the Mutton:
- 500 grams boneless mutton pieces, cubed
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt, to taste
For the Gravy:
- 2 tablespoons oil or ghee (clarified butter)
- 2 large onions, finely chopped
- 2-3 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1/2 cup cashew nuts, soaked in warm water
- 1/4 cup fresh cream
- 1/4 cup butter
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cardamom powder
- Salt, to taste
- Chopped fresh coriander leaves, for garnish
Instructions:
Marinate the Mutton:
1. In a mixing bowl, combine the mutton cubes with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to coat the mutton evenly. Cover and marinate for at least 30 minutes, or refrigerate it for a few hours or overnight for better results.
Cook the Marinated Mutton:
2. Heat oil or ghee in a large, heavy-bottomed pan or pressure cooker.
3. Add the marinated mutton and cook over medium-high heat until it's browned on all sides. You may need to do this in batches. Set the browned mutton aside.
Prepare the Gravy:
4. In the same pan, add a bit more oil if needed. Add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for another 2-3 minutes until the raw aroma disappears.
6. Add the tomato puree and cook until the oil separates from the masala, and it thickens. This will take around 5-7 minutes.
7. While the tomatoes are cooking, make a smooth paste from the soaked cashew nuts using a little water. Add this paste to the tomato mixture and stir well.
8. Reduce the heat to low and add fresh cream, butter, cumin powder, coriander powder, garam masala, cardamom powder, and salt. Mix well and cook for a few more minutes until the gravy thickens and the oil starts to separate.
9. Add the cooked mutton pieces to the gravy and stir to coat them evenly.
10. Simmer for about 20-30 minutes, or until the mutton is tender and the gravy reaches your desired consistency. You can add a little water if the gravy becomes too thick.
Serve:
11. Garnish with chopped fresh coriander leaves.
12. Mutton Makhani is ready to be served. It's best enjoyed with naan, roti, or steamed rice.
Enjoy your homemade Mutton Makhani, a delightful and indulgent Indian curry!